Russell van Kraayenburg

Apple Tart Layer Cake

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Preparation info
  • Yield:

    1

    (6-inch) layer cake
    • Difficulty

      Easy

    • Ready in

      3 hr 30

Appears in
Making Dough
Making Dough

By Russell van Kraayenburg

Published 2015

  • About

THE RECIPE This tart-turned-cake is inspired by Momofuku Milk Bar pastry chef Christina Tosi’s apple pie layer cake. My version is made from thick, soft sweetcrust dough, cardamom diplomat cream (a mixture of pastry cream and whipped cream), apple spice pie filling, and a ginger crumble topping. It’s one of my all-time favorite desserts.

Ingredients

Method