RathenArts

Oh thank you OP this would be an excellent use for the huge amount of spare cardboard currently cluttering my house. Brb making twenty.

Item: idol to the God of Yarn and Sticks

Whoa wait they do 310 black in that size as well?! I'm so tempted...

Thousand Layer Apple Cake (Invisible Apple Cake) A custardy, soft, apple-packed loaf cake with a crisp exterior, almost like a sweet apple terrine. Ingredients Apples 6–8 x Apples (sweet, crisp, slightly tart varieties such as Pink Lady or Granny Smith) 1 x Orange (zest and juice Batter 2 x Eggs 70g x Caster Sugar 30g x Melted Butter 120ml x Milk 1tsp x Vanilla Extract or Vanilla Bean Paste ½tsp x Ground Cinnamon ¼tsp x Ground Nutmeg 75g x Plain/All-Purpose Flour Finish Warm Apricot Jam (for glazing) Icing Sugar (for dusting) Method Prepare the Apples Peel 6–8 apples. Cut each apple in half and remove the cores. Thinly slice the apples about 1–2 mm thick. Use a mandolin for best results and be very careful, it is very sharp. If slicing with a knife, ensure the slices are as thin and even as possible. Place all sliced apples into a large mixing bowl. Add Orange Zest and Juice Add the zest of one orange to the apples. Squeeze the juice from the orange into the bowl. The zest adds most of the flavour. The juice marinates the apples and prevents discolouration. Use your hands to mix thoroughly until every slice is completely coated. Set the apples aside. Make the Batter In a separate bowl, whisk together the eggs and caster sugar until pale and the sugar is fully dissolved. Add the melted butter, milk, vanilla, cinnamon and nutmeg and whisk until smooth. Add the plain flour and whisk until just combined. The batter will be thin, this is correct. Combine Apples and Batter Pour the batter over the bowl of sliced apples. Mix thoroughly so all slices are evenly coated in the batter. Prepare the Tin Line a loaf tin using two strips of parchment: One strip across the width. One long strip lengthwise. Leave overhang on the sides for easy lifting later. Assemble the Cake Transfer the coated apple slices into the tin. You can simply tip them in and press down randomly, or Arrange slice by slice for the best visual and structural result. Pack the apples in tightly and compactly. If any batter remains in the bowl, pour it over the top of the apples. Bake Preheat oven to 170°C (338°F). Bake the loaf for about 1 hour. After 40–45 minutes, check the colour: If browning too quickly, loosely cover with foil to prevent over-browning. Cool and Glaze Once baked, the top should be caramelised, puffed, and slightly risen. It will sink back down as it cools, this is normal. Let the cake cool in the tin for 15 minutes. Brush the top with warm apricot jam for a shiny finish. Allow the cake to cool completely before lifting out and slicing.