Kilimanjaro cake: A layered delight in every slice

The Kilimanjaro Cake is a true gem among the desserts. Its combination of moist chocolate sponge, delicate custard, and sweet apples makes it a dessert that wins the hearts of many. This is a recipe that you won't get tired of quickly.

While the name "Kilimanjaro" might be associated with a tall mountain in Africa, the exact origin of this name in the context of the cake remains a mystery. It's probably just a catchy name inspired by the creativity of the recipe's creator. Regardless, the Kilimanjaro Cake is a truly tasty dessert.

It's perfect for both small and large occasions, impressing all the aunts. It's also a delicious apple cake for the holidays.

Ingredients:

Sponge Cake:

• 6 eggs,
• 1 cup of sugar,
• 1 cup of all-purpose flour,
• 3/4 teaspoon of baking powder,
• 3 teaspoons of cocoa powder.

Custard Cream:

• 2 egg yolks,
• 1 packet of vanilla sugar,
• 3/4 cup of powdered sugar,
• 2 tablespoons of potato starch,
• 4 tablespoons of cake flour,
• 3 cups of milk,
• 250 grams (about 9 ounces) of softened butter.

Apple Filling:

• 900 grams (about 2 pounds) of apples,
• 2 tablespoons of butter,
• 2 packets of peach-flavoured gelatin.

Chocolate Glaze:

• 100 grams (about 3.5 ounces) of dark chocolate,
• 60 mL (about 1/4 cup) of heavy cream (30% fat).

Instructions:

Step 1. Start with the sponge cake. Separate the egg whites from the yolks and beat the whites until stiff, gradually adding the sugar. Then, add the yolks one by one, along with the sifted flour, baking powder, and cocoa powder.

Step 2. Line the bottom of an 11x7 inch baking pan with parchment paper. Pour in the prepared sponge batter and place it in an oven preheated to 350°F (about 175°C). Bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool. Once cooled, cut in half.

Step 3. Peel and grate the apples using a large grater. Sauté them in a saucepan with butter and add the peach-flavoured gelatin.

Step 4. Move on to the custard cream. In a saucepan, mix the egg yolks, sugar, and powdered sugar. Add milk, then the all-purpose and potato starch flours, and start heating until a thick custard forms. Set aside to cool. Cover the custard with plastic wrap to prevent a skin from forming on the surface.

Step 5. In a bowl, combine softened butter and beat until creamy. While mixing, gradually add the cooled custard.

Step 6. Spread the apple filling over the cooled sponge cake, add the custard cream, and cover with the second sponge layer. Refrigerate for 2 hours.

Step 7. Melt the chocolate in heated cream. Use the resulting glaze to decorate the Kilimanjaro Cake with apples. Slice the finished dessert into pieces. Enjoy!