Chilean Dulce de Manzana: Drunken Apple Delight
This exquisite Chilean Dulce de Manzana, also known as Drunken Apple Delight, is a delightful fusion of German and Chilean culinary traditions. Crafted by Gaitri Pagrach-Chandra, this cake features a unique three-layer construction, embracing two luscious bands of creamy apple filling that can range from gooey to custard-like, depending on how the apples and batter intertwine. The tartness of the apples, complemented by the richness of heavy cream and a hint of rum, makes it an extraordinary dessert perfect for any occasion. Best served warm, allowing the flavors to meld beautifully, this cake can also be enjoyed chilled, offering a delightful treat for your palate. It’s not just a cake; it's a sweet experience that echoes the warm, welcoming spirit of Chile’s culinary heritage.
N/A
Servings
300
Calories
11
Ingredients
Ingredients
Tart apples
1.5 lbs (peeled, cored, and sliced)
Granulated sugar
1/3 cup (for the apple mixture)
Heavy cream
1/2 cup (for the apple mixture)
All-purpose flour
2 cups (sifted)
Baking powder
2.5 teaspoons (sifted with flour)
Salt
1/4 teaspoon (sifted with flour)
Unsalted butter
11 tablespoons (at room temperature, plus more for greasing the pan)
Granulated sugar
1 cup (for the batter)
Eggs
3 (lightly beaten)
Rum
5 tablespoons (for the batter)
Water
5 tablespoons (for the batter)
Instructions
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1. Prepare the Apple Filling: Begin by peeling and coring 1 1/2 pounds of tart apples. Cut each apple into 8 wedges and then slice each wedge lengthwise into slim pieces. In a large mixing bowl, combine 1/3 cup granulated sugar with 1/2 cup heavy cream, then gently fold in the sliced apples. Set this mixture aside to allow the flavors to intermingle.
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2. Make the Batter: Preheat your oven to 325°F (160°C). Generously butter a baking pan and dust it with flour to prevent sticking. In a separate bowl, sift together 2 cups all-purpose flour, 2 1/2 teaspoons baking powder, and 1/4 teaspoon salt, then set this aside.
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3. In a large mixing bowl, beat 11 tablespoons of room temperature unsalted butter with 1 cup of granulated sugar until the mixture is smooth and creamy. Gradually add in 3 lightly beaten eggs in four batches, making sure to scrape down the bowl and beat well after each addition. Slowly fold in the sifted flour mixture in four batches, incorporating 5 tablespoons of rum and 5 tablespoons of water with the third batch. Mix until just combined; do not overwork the batter.
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4. Assemble the Cake: Divide the batter into three equal portions. Spread the first portion (about 1 cup) into the bottom of your prepared pan, smoothing it evenly. On top of this layer, spread half of the apple mixture, ensuring to leave a 1/2-inch plain border around the edges. Add the second portion of batter over the apple layer, smoothing it to the edges. Follow with the remaining apple mixture, distributing it evenly. Finally, cover everything with the remaining batter, making sure to spread it to the edges of the pan, which will be quite full.
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5. Bake: Place the cake in your preheated oven and bake for 1 1/2 hours, or until a skewer inserted into the center comes out clean. Once done, allow the cake to cool in the pan for 15 to 20 minutes before carefully releasing the sides and transferring it to a wire rack to cool completely.
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6. Serve: Your Chilean Dulce de Manzana can be enjoyed warm from the oven, or chilled after cooling, and will keep well at room temperature for up to 4 days. Slice and savor this delightful dessert!
Nutrition Information
15
Fat
40
Carbs
5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Chilean Dulce de Manzana?
Chilean Dulce de Manzana, also known as Drunken Apple Delight, is a traditional dessert that fuses German and Chilean culinary influences, featuring layers of batter and a creamy apple filling.
Who is the creator of this specific recipe?
This exquisite version of the recipe was crafted by Gaitri Pagrach-Chandra.
What type of apples should I use for this cake?
The recipe calls for 1.5 pounds of tart apples, which are peeled, cored, and sliced into slim wedges.
How many layers does the cake have?
The cake features a unique three-layer batter construction with two layers of apple filling in between.
What is the texture of the apple filling?
The filling can range from gooey to custard-like, depending on how the apples and batter intertwine during the baking process.
How much rum is included in the recipe?
The recipe requires 5 tablespoons of rum, which is added to the batter to give it the 'drunken' characteristic.
At what temperature should the oven be set?
Preheat your oven to 325°F (160°C) before baking the cake.
How long does the Chilean Dulce de Manzana take to bake?
The cake should be baked for approximately 1.5 hours, or until a skewer inserted into the center comes out clean.
What are the ingredients for the apple mixture?
The apple mixture consists of 1.5 lbs of tart apples, 1/3 cup granulated sugar, and 1/2 cup heavy cream.
How should I prepare the baking pan?
Generously butter the baking pan and dust it with flour to prevent the cake from sticking.
How much butter is needed for the batter?
You will need 11 tablespoons of unsalted butter at room temperature.
How do I add the eggs to the butter and sugar mixture?
Add 3 lightly beaten eggs gradually in four batches, beating well and scraping down the bowl after each addition.
What liquids are added to the batter?
The batter includes 5 tablespoons of rum and 5 tablespoons of water, added with the third batch of flour.
How do I assemble the layers of the cake?
Spread 1/3 of the batter on the bottom, add half the apples, another 1/3 of batter, the rest of the apples, and finally the remaining batter.
Why do I need to leave a 1/2-inch border when spreading the apples?
Leaving a plain border around the edges allows the batter layers to connect and seal the fruit inside.
How long should the cake cool before removing it from the pan?
Allow the cake to cool in the pan for 15 to 20 minutes before releasing the sides and moving it to a wire rack.
Is it better to serve this cake warm or cold?
It can be enjoyed both ways; serving it warm allows the flavors to meld beautifully, while serving it chilled offers a refreshing treat.
How long can I store the cake at room temperature?
The cake will keep well at room temperature for up to 4 days.
What is the calorie count for a serving of this cake?
One serving of this cake contains approximately 300 calories.
How much protein is in one serving?
Each serving contains approximately 5 grams of protein.
What is the fat content of the recipe?
There are approximately 15 grams of fat per serving.
How many carbohydrates are in a serving?
A serving contains approximately 40 grams of carbohydrates.
What are the dry ingredients that need to be sifted together?
You should sift 2 cups of all-purpose flour, 2.5 teaspoons of baking powder, and 1/4 teaspoon of salt.
Does this recipe include any salt?
Yes, the recipe uses 1/4 teaspoon of salt mixed with the flour.
What makes this cake a fusion dessert?
It combines German baking techniques, common in Southern Chile, with local Chilean flavors and traditions.
Can I use heavy cream in the batter?
In this recipe, the heavy cream is specifically used in the apple mixture, not directly in the cake batter.
How many ingredients are in this recipe?
There are a total of 11 ingredients required to make this cake.
Should the butter be melted or softened?
The butter should be at room temperature (softened) so it can be beaten with the sugar until smooth and creamy.
What is the serving size for this cake?
The specific serving size is not provided, but the nutrition facts are based on a standard single portion.
Is the cake very sweet?
The cake balances the sweetness of 1 1/3 cups of total sugar with the natural tartness of the apples.