A taste of comfort: Uncovering the Kilimanjaro cake mystery

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

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

It's perfect for both small and large gatherings, impressing all the aunts. It's also a delightful apple cake for the festive season.

Ingredients:

Sponge Cake:

• 6 eggs,
• 200g sugar,
• 125g all-purpose flour,
• 3/4 teaspoon baking powder,
• 3 teaspoons cocoa powder.

Custard Cream:

• 2 egg yolks,
• 1 packet vanilla sugar,
• 100g powdered sugar,
• 2 tablespoons potato starch,
• 4 tablespoons cake flour,
• 700ml milk,
• 250g softened butter.

Apple Filling:

• 900g apples,
• 2 tablespoons butter,
• 2 packets peach-flavoured jelly.

Chocolate Glaze:

• 100g dark chocolate,
• 60ml 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 a 28x18 cm baking pan with parchment paper. Pour in the prepared sponge batter and place it in an oven preheated to 180°C. Bake for about 35 minutes, until a skewer 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 jelly.

Step 4. Move on to the custard cream. In a saucepan, mix the egg yolks, vanilla 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 cling film 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. Chill for 2 hours.

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