6.30pm · Test the cake for doneness, finish, plate – Dessert
by Pim under Dinner @ 8 with 5 Comments
Saturday, October 2, 2010
At 6.30pm, test the cake by inserting the tip of a knife deep into the cake, if it comes out clean, you’re good. If not, wait a few minutes more, up to ten. Just know that for this cake, it’s better to err on the side of overdone. With all the apple slices in the batter the cake won’t dry out even if you bake it a little more than necessary. Underdone, this cake will be a wet, gloppy mess. So, if you’re not sure, bake a few more minutes, until the top of the cake is golden brown and the top springs back when pressed with the tip of your finger. When the cake is done, remove only the cake pan from the oven, leave the cookie sheet in.
- a scant 1/2 cup of hazelnuts
Pull out the cookie sheet a little bit, pour the hazelnuts onto the hot cookie sheet, push the sheet back into the oven and turn it down to 325F. (Some home ovens might require you to turn it off completely, then turn it on again and set at 325F.)
Run a thin knife around the edge of the cake pan just to make sure the cake is loosen all around from the pan. If you use a springform pan, loosen the ring and transfer the cake on to a serving plate. If you’re using a cake pan with a removable bottom, just remove the bottom, you should know how already. If you’re using a regular cake pan, flip the cake out onto a plate, then flip again onto another plate (this time the pretty one you’re serving it in) so your cake is right side up.
After about 10 minutes, remove the cookie sheet with the hazelnuts from the oven and set aside to cool. Note: this will be part of your soup garnish, not the cake.