SOURCE: Sallets Humbles & Shrewsbery Cakes, p. 70:
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Apples were pared, cored, sliced, and boiled until soft. They were then mashed and mixed with egg yolks, butter, sugar, cinnamon, & ginger, and cooked again. The end result was a sort of pudding.
Sean made this “apple butter” with his grandmother. They pared, cored, sliced and steamed the apples in a pressure cooker until they turned into applesauce. Grandma added a mix of cinnamon, ginger, and clove, then added sugar and salt. The spiced applesauce was cooked down until it was reduced and thickened.
We mixed the apple butter with whipped cream to create the spread in the jelly-roll log cake.