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This cake was once known in Poland as Niebo w G\u0119bie, which translates roughly as \u201cheaven in your mouth\u201d. I wonder if the name would be quite the same today, when we all have our own favourite cakes that are simply out of this world ;). It\u2019s a lovely old-fashioned recipe that brings back memories of traditional home baking. Two crisp pastry layers are filled with gently stewed apples and a rich walnut buttercream, then topped with chocolate. The original recipe uses a simple chocolate glaze made with butter, milk and cocoa powder, but I couldn\u2019t resist finishing mine with a silky chocolate ganache instead.<\/em><\/p>\n

Do you remember this cake from your childhood? Perhaps your mum has a similar recipe in an old notebook? I\u2019d love to know if you still bake it! And if you\u2019ve never tried it before, autumn is the perfect time to give it a go :).<\/em><\/p>\n<\/blockquote>\n

Ingredients for the shortcrust pastry:<\/span><\/p>\n

\n
• 400 g plain flour<\/li>\n
• 250 g cold butter<\/li>\n
• \u00bd cup icing sugar<\/li>\n
• 3 egg yolks<\/li>\n
• 1 tsp baking powder<\/li>\n<\/ul>\n

  Sift the flour and baking powder into a bowl. Add the butter and quickly chop it in with a knife until the mixture resembles breadcrumbs. Add the egg yolks and sugar, then quickly bring the dough together (you can also use a food processor). Shape into a ball, divide into two equal portions and flatten each into a disc. Wrap in cling film and chill in the fridge for 60 minutes.<\/p>\n

  Grease a 25 x 36 cm baking tin with butter and line it with baking paper. Remove one portion of dough from the fridge and roll it out to fit the tin. Transfer it to the tin and gently press it into place with your fingers. Bake in an oven preheated to 190\u00b0C for approximately 15 minutes, until golden. Remove from the oven and leave to cool. Repeat with the second portion of dough. You should have two shortcrust pastry layers.<\/p>\n

  Ingredients for the apple filling:<\/span><\/p>\n

  \n
  • 1.3 kg firm, tart apples<\/li>\n
  • 150 g sugar<\/li>\n
  • freshly squeezed juice of \u00bd lemon<\/li>\n
  • 1 sachet lemon jelly powder (77 g)<\/li>\n<\/ul>\n

    Peel and core the apples, then coarsely grate them directly into a saucepan. Add the sugar and lemon juice and mix well. Cook over a medium heat, stirring occasionally, until the apples have softened slightly.<\/p>\n

    Finally, add the lemon jelly powder and stir until dissolved. Set aside to cool.<\/p>\n

    Ingredients for the walnut buttercream:<\/span><\/p>\n

    \n
    • 250 g walnuts<\/li>\n
    • 250 ml milk<\/li>\n
    • 250 g butter<\/li>\n
    • 150 g icing sugar<\/li>\n<\/ul>\n

      All the ingredients should be at room temperature.<\/p>\n

      Grind the walnuts in a food processor until finely ground. Pour in the milk and bring to the boil. Cook for a short while, stirring, until the walnut mixture thickens. Remove from the heat, cover with cling film and leave to cool.<\/p>\n

      Place the butter and icing sugar in the bowl of a stand mixer and beat until pale and fluffy. Gradually add the cooled walnut mixture in three batches, beating well after each addition until smooth and combined.<\/p>\n

      Ingredients for the chocolate ganache:<\/span><\/p>\n

      \n
      • 90 ml double cream<\/li>\n
      • 90 g dark chocolate<\/li>\n<\/ul>\n

        Place the double cream in a small saucepan and heat until almost boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth, then leave to cool slightly.<\/p>\n

        To assemble:<\/strong><\/p>\n

        Leave one of the baked pastry layers in the tin. Spread the cooled apple filling evenly over it. Cover with the second pastry layer, pressing down gently and carefully. Spread the walnut buttercream over the top and level the surface. Chill in the fridge.<\/p>\n

        Pour the chocolate ganache over the chilled cake, spread it evenly and return the cake to the fridge to set.<\/p>\n

        Niebo w G\u0119bie is best served shortly after being taken out of the fridge, when the walnut buttercream has had a chance to soften slightly.<\/p>\n

        Note: For a more flavour, you can add approximately 2 tablespoons of alcohol to the buttercream.<\/p>\n

        Enjoy!<\/p>\n

        <\/figure>\n

         <\/p>\n

        <\/figure>\n

        Recipe source: Magiel Kuchenny<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

        This cake was once known in Poland as Niebo w G\u0119bie, which translates roughly as \u201cheaven in your mouth\u201d. I wonder if the name would be quite the same today, when we all have our own favourite cakes that are simply out of this world ;). It\u2019s a lovely<\/p>\n","protected":false},"author":1,"featured_media":20175,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25,21,28],"tags":[101,96,104,155,103],"duration":[],"tag_group":[],"class_list":["post-20173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-apple-cakes","category-fruit-cakes","category-layered-cakes","tag-apple","tag-chocolate","tag-double-cream","tag-jelly-en","tag-walnuts"],"acf":[],"yoast_head":"\n