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welcome back to how to cake it the kids are back in school this is a genuine smile I thought I would make one of my favorite childhood treats it's called a passion flaky it's basically puff pastry and it's filled with cream and gam so I'm going to make a layer up version of this cake of course that means it has to include cake which brings me to this recipe book by preppy kitchen John sent me this book I've never met John in real life I'm going to try one of John's recipes Now the recipe I'm trying is not in this book but it is on his blog I'm going to make that recipe here with you right now I need to change my shoes I'm not wearing froice one sec I doubled his recipe 1 and 1/2 cups of butter 3 and 13
cups of sugar and then I have two tablespoons of vanilla which I'm going to place into the bowl of my stand mixer I will cream the butter add the sugar and vanilla then I'm going to add six room temperature eggs oh no where did I put my cloth and then I have 5 cups of flour a tablespoon and 1/2 taspo of baking powder and 1/2 taspo of salt which I'm going to sift together in another bowl and then I have 2 cups of buttermilk at room temperature which I will alternate with the dry ingredients okay oh this looks great okay so now I'm going to divide this back batter between three 9in round pens this looks good okay so now I'm going to go pop these in the oven which is set to 350° I will let you know
how long they took uh when they're fully baked I remember flakes being strawberry or raspberry correct me if I'm wrong these ones are Apple raspberry so what I'm going to do is peel these apples cut them into wedges and sauté them with a little bit of butter sugar and cinnamon that was nice lay down apples you're going to go for a nice little sauna in the oven I just need them to be a little more tender I want them to hold their shape but I want them to be tender perfect timing so I'm going to check on the cakes and I'm going to pop these apples into the oven okay now it's time to make the raspberry part of this cake my blueberry preserved so I'm going to use the exact same recipe except swap out the blueberries for raspberries and
I'm also going to omit the lemon juice I love it when things are really tart but a flaky is a bit on the sweeter side so I'm going to leave the lemon juice out and the raspberries are quite tart on their own 2 cups of raspberries 3 cups of sugar 1/4 cup of liquid pectin but I don't add this until this comes to a boil so let's let's get this on the stove top hot stuff now I don't know if I should strain this look at the steam look at how many seeds there are so now I'm going to set this as side to cool completely until tomorrow when I'm ready to build the cake and I will add in some fresh raspberries at that
point here we are I have some rolls of frozen puff pastry that I thought so uh I baked my cakes in a 9 in round pan so that's what I'm using you can only bake one per tray but that's okay now I need to egg wash and lay down who am I talking to I need to egg wash the surface and sprinkle on some sugar lay down some sugar that's what I was going to say see can you get up close see how there's like a sugary coating over the whole thing okay so now I'm going to take these to the oven I'm baking these at a higher temperature I'm baking this at about 400° so it gets not about at 400° so um gets a little more golden uh and I'm really just going to keep an eye on them so I will be back I can't open the
door like this who am I kidding can't believe it but I have no buttercream so I'm just going to whip up a quick batch of Italian rank buttercream I was hoping to build the cake solely with stabilized whipped cream but the more I think about it I might need to pipe a fence at least around the apples Tada I'm doing my happy dance because now I get to taste cake this is the preppy kitchen recipe and now I'm going to get to try them I chilled them overnight that's what I do cuz I want the layers to be nice and firm especially when I build a cake like this m oh yeah this is really good this is going to be perfect for this cake with the sauteed apples raspberry jam fresh raspberries whipped cream this is
going to be the perfect cake and it's the perfect color my vanilla cake is slightly more yellow this is the perfect color oh and puff pastry time to simple syrup and I've decided to simple syrup these on both sides I'm just feeling frisky today okay so this is The Preserves I made yesterday and wow and strained all the seeds out well a few seeds got through it's the perfect color if you look at the passion flaky why is it called a passion flaky I'm kind of wondering if it's enough so last night I went and bought some raspberry spread this is a brand that it's all fruit see more fruit less sugar so I'm thinking I might add this to this just to make sure it's enough I originally was going to stir in fresh raspberries but now I think I should
just sort of dot them into the cake so we can see them right cuz if I stir these in they're just going to mash up and I'm not stirring in The Raspberries right I made the decision has been made okay so I'm going to make some stabilized whipped cream I use this in my key lime pie I'm making four times the recipe so I have three cups of whipping cream one cup of sifted icing sugar and then I have 1 tbspoon and 1 teaspoon of gelatin and then I just have some water on the side so what I need to do is pour the whipped cream into the bowl of my stand mixer and then place this into the fridge to chill for like 20 minutes and now the next uh piece of the puzzle is I just need like one and 1/2 tablespoon of water and then I'm
going to sprinkle the gelatin on top and I just want to bloom the gel so I'm going to mix this all together I will have to heat this up slightly when the cream is chilled and whipped because what we're looking for is a liquid version of gelatin to pour into the uh whipping cream to help stabilize it I've removed the cream from the fridge now what I'm going to do is stir in the icing sugar what I'm going to do is allow this to whip at the highest speed and then when I'm approaching sort of soft peaks I'll start to pour in this gelatin I hope I didn't ruin this I'll have to do it all over again oh my God I am a mess adding the cold whipping cream to the gelatin was a mistake so I went
back in the kitchen and made new gelatin and here we are sorry the cream is at soft peaks I'm going to pour the gelatin in as it's whipping okay now we have nice stable whipped cream if you're going to eat this cake on the same day you don't have to stabilize the whipped cream this will just help it to set up better and last a bit longer I don't even know where to start this is going to be something I have my sauteed apples fresh raspberries my raspberry preserves stabilized whipped cream and then I have the puff pastry discs then I'm going to spoon in some preserves now it's time to layer in the apples ooh I think I'm going to have like just enough this is a nice layering of Apple I need to put the pastry but I
need to make sure that it sticks so I do think I have to put a dollop of whipped cream oh see it I'm glad I cut it to size because it shrunk it's breaking my heart but I have to intentionally sort of break it so that it doesn't build like a hump now I don't mind if it oozes out the side a little bit I think that will be like I really want to taste the raspberry you know what I mean oh raspberries right okay so now I'm going to add I'm just I'm a mess you know what I mean oh boy I don't know if I'm going to be able to I'm not even going to say it I'm not saying what I'm thinking this is a delicate cake I mean I would be happy with it just like this I would eat it at this point it's time to move on
okay so I'm not going to squash this pastry disc cuz it's the top so I think it looks nice and my thought is maybe dollops of whipped cream drizzle some of my preserves and then the chosen berries what do we think about this just oh that that was too much of a drizzle the winning berries so I baked four discs knowing one could break very easily that didn't happen but I kind of love the way yes like these little pastry bits look I'm also going to use little bits of pastry to disguise the um little buttercream farts
excited okay look at this I need to lay it down I don't even care that I dirtied my shirt today everything is better M if there's any lunchbox snacks that you'd like to see me make that I haven't made in the past then let me know leave a comment and don't say a box of raisins don't be one of those people yep oh my God
