Milk Bar apple cider doughnut cake
ANTI-CHEF · ♥ 1.7K likes · 38.6K views · 14 min video
Read about layer cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 stick butter
- ¼ cup granulated sugar
Paddle the room temperature butter with the granulated sugar and the packed light brown sugar on medium high for two to three minutes.
Butter, sugars, eggs and liquids
- 1¼ cup light brown sugar
- 3 whole eggs
Add the eggs and paddle two to three minutes more on medium high.
- ½ cup buttermilk
- 1 cup used fry oil
- 1 tsp vanilla
On low speed stream in the buttermilk, the fry oil and the vanilla, then raise to medium high and paddle four to six minutes to combine the fats and the liquids.
- 1½ cups cake flour
- 1¼ tsp baking powder
- 1 tsp salt
- 2½ tsp cinnamon
Combine the cake flour, baking powder, salt and cinnamon, add to the batter and mix on low just until incorporated.
Spread the batter into a slip-mat lined quarter sheet pan with an offset spatula and tap the pan on the counter.
Bake about half an hour until it puffs up and doubles, the edges bounce back and the centre is no longer jiggly.
- ½ cup cake flour
- ¾ cup granulated sugar
- 3 tbsp light brown sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
For the donut crumb, mix the cake flour, granulated sugar, light brown sugar, baking powder, salt, cinnamon and ground ginger.
Mixing the doughnut crumb
- ⅓ cup used fry oil
- 4 tsp water
Add the fry oil and the water and toss with a spatula to clusters.
Set aside 15 to 18 larger crumbs for the top of the cake and leave the rest as pebbles and sand.
- ¾ cup apple cider
- ¼ cup sugar
- 1 tbsp lemon juice
For the apple cider jam, combine the apple cider, a quarter cup plus a tablespoon of sugar and the lemon juice in a saucepan.
- 1¼ tsp pectin
- ¼ cup sugar
- ½ tsp salt
In a separate bowl whisk the pectin with the second quarter cup plus a tablespoon of sugar and the salt.
Bring the cider to a boil over medium high, drop to a simmer whisking steadily, add the sugar-pectin mixture and boil to 217F.
For the donut frosting, paddle the butter with two thirds of a cup of powdered sugar until smooth.
Cream cheese doughnut frosting
- 5 tbsp butter
- ⅔ cup powdered sugar
- 10 tbsp cream cheese
- ¼ cup powdered sugar
- ½ tsp salt
- citric acid
- lemon juice
- yogurt powder
- 1½ tbsp creme fraiche
Add the cream cheese, the second quarter cup of powdered sugar, the salt, lemon juice in place of the citric acid, and the yogurt powder, and paddle until there are no lumps.
- ½ tsp dark vanilla extract
- 1 tbsp clear vanilla extract
Add the creme fraiche, the dark vanilla extract and the clear vanilla extract and mix until incorporated.
Cut two clean rounds from the sheet cake with a six inch cake ring and cut what you can from the scraps.
- milk
Line the ring with the acetate collar, press the scrap pieces into the base as one layer and brush them with milk.
Cutting the cake rounds
Break the set jam down and spread half of it over the soaked layer, then a third of the crumbs and a third of the frosting; repeat with the second cake round.
Layering soak, jam, crumbs and frosting
Top with the final cake round, soak it with milk, smooth the remaining icing over it and place the reserved giant crumbs about an inch in from the edge.
Top layer, crumb crown and freezing