Cheese­cake milk­shake

The Sunday Telegraph - Stella - - GOOD TASTE -

Place all the ap­ples in a large saucepan with the le­mon juice, but­ter, sugar and cin­na­mon.

then pour this over the ap­ples. Give them a stir then place the pan on a low-medium heat and cook gen­tly, stir­ring oc­ca­sion­ally. You want some chunks to be com­pletely cooked through, but oth­ers to keep their bite. Once achieved, pop the com­pote into a bowl to cool.

beat the but­ter with a free­stand­ing or hand­held mixer un­til light and pale.

For the but­ter­cream,

then add this to the but­ter in three stages, beat­ing after each ad­di­tion. Scrape down the sides of the bowl from time to time.

Add the milk and vanilla to loosen the but­ter­cream

more mix.

and give it one

To as­sem­ble, use a sharp knife

to trim the top off all the cakes so they are flat. Spread a small amount of but­ter­cream on a board or stand that is slightly big­ger than your sponges and place your first layer of cake on top.

Place half the but­ter­cream

ina pip­ing bag, snip the end and pipe a cir­cle around the edge of the first layer of sponge, leav­ing a 10cm space in the cen­tre. Fill that cir­cle with some ap­ple com­pote and sprin­kle with crum­ble.

Spoon the salted caramel into a pip­ing bag

and cut the tip off, then squig­gle it across the cake. Re­peat un­til all the sponges are stacked. Your last sponge should be placed up­side down on top.

coat the out­side and top of the cake with a thin layer of the re­main­ing but­ter­cream. Place in the fridge for at least an hour to set.

Us­ing a pal­ette knife, To fin­ish, re­move the cake

from the fridge and ap­ply an­other layer of but­ter­cream around the sides and across the top. Use any left­over but­ter­cream to pipe around the edges of your cake.

Fi­nally, place ap­ple crisps

(if us­ing) on top with more crum­ble and more driz­zled salted caramel. Makes 4 This will make enough to fill four ma­son jars (pop them in the fridge to chill while you mix up the shake).

Put the ice cream and milk

into a blender or jug (if you’re us­ing a stick blender), along with a gen­er­ous slice of cheese­cake and blitz un­til smooth.

Pour into four chilled ma­son jars

and top with whipped cream. Fin­ish with an­other slice of cheese­cake and some wafers. You could also try brown­ies, pret­zels or le­mon curd.

Mean­while, make the com­pote. Mix the corn­flour with 4 tbsp cold wa­ter us­ing a fork in a small bowl,

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