Baked Apple Naked Cake with Rosemary

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Melt the butter and let it cool as well. Beat the eggs with both types of sugar for 5-7 minutes until strong. Gradually add the butter while stirring. Fold the cooled applesauce into the batter with a pastry spatula.

Sift the flour with baking powder and baking soda. Gently fold into the dough mixture a little at a time. Stir in freshly grated lemon zest.

Preheat the oven to 180 °C convection oven. Divide the dough mixture into thirds and bake one after the other (or at the same time, if possible) in a baking pan covered with baking paper (18 cm in diameter) or several identical baking pans) for about 25-30 minutes each. Let the sponge bottoms cool on the rack, wrap in plastic wrap and store in the refrigerator until the cream is ready (at least 2 hours).

For the caramelized apples, drizzle the freshly peeled and sliced apple cubes with a little lemon juice. Place in a small casserole dish and sprinkle with sugar. Melt the sugar and let the apple pieces caramelize (it can take a while). Finally, deglaze with limoncello.

For the cream, boil whipping cream with rosemary, cover with plastic wrap and let cool completely. Then remove the rosemary sprigs. Melt the butter until it turns a light golden yellow color and place in the refrigerator until slightly stiff.

Beat the butter vigorously until creamy, add whipping cream and continue beating. Gradually add powdered sugar and finish beating the cream. Place the cream in the refrigerator for at least 30 minutes.

Cover the first sponge cake base with half of the caramelized apples and spread about 1 cm thick with the cream, place the second base, repeat the procedure. Cover with the third sponge cake layer and place in the refrigerator.

After that, the baked apple naked cake can be decorated with rosemary. To do this, use the remaining cream.

Preparation Tip:

Cover baking pans for the Baked Apple Naked Cake with Rosemary with baking paper before baking. Alternatively, you can brush the baking pans thinly with butter and dust with flour, so you get a finer sponge edge.

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