Mari Folklor – Bestiary Away With Ambra Words Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan (or two 8-inch pans) with parchment paper and lightly butter the sides.

In a medium bowl, whisk together 2.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1 tsp fine sea salt. Set aside.

In a large bowl or stand mixer fitted with the paddle, cream 3/4 cup softened unsalted butter with 1 1/2 cups granulated sugar and 1/4 cup light brown sugar until light and fluffy, about 3–4 minutes.

Add 3 large eggs one at a time, beating well after each addition. Scrape down the bowl as needed. Stir in 2 tsp vanilla extract.

With the mixer on low, alternate adding the dry flour mixture and 1 cup whole milk in three additions, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.

Pour batter into the prepared pan(s), smoothing the top. Bake for 28–35 minutes (less for two 8-inch pans), or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the cake(s) from the oven and let cool in the pan for 10 minutes, then invert onto a wire rack and cool completely (about 45–60 minutes) before assembling.

Prepare ingredients so the heavy cream is warm (microwave 20–30 seconds). In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tbs water over medium heat. Do not stir; gently swirl the pan occasionally until the sugar melts and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

Once amber, remove the pan from heat and carefully stir in 1/2 cup warm heavy cream (mixture will bubble vigorously). Add 2 tbs unsalted butter and 1/4 tsp fine sea salt, stirring until smooth. If there are hardened bits, return to low heat and whisk gently until fully dissolved.

Let the caramel cool to warm, spoonable consistency (about 10 minutes). Reserve about 1/3 cup of the caramel for drizzling on top as garnish; the remainder will be used between cake layers and mixed with compote as described below.

In a small saucepan combine 1 cup chopped mixed dried fruits, 1 cup fresh blackberries, 1 cup diced apple, 1 tbs lemon juice, 1/4 cup brown sugar, 1/4 cup water, 1/2 tsp ground cinnamon, and 1/8 tsp ground star anise (or pinch of anise).

Bring to a gentle simmer over medium-low heat, stirring occasionally. Cook until the apple softens and the fruits break down into a jammy compote, about 10–12 minutes. If the mixture becomes too thick, add up to 1–2 tbs additional water.

Taste and adjust sweetness or acidity with more brown sugar or lemon juice if needed. Remove from heat and let cool slightly to warm (about 10 minutes).

Stir about half of the warm caramel (from the Ambra Layer) into the compote to create a richly amber, fruity filling. Reserve the other half of the compote for serving or to spread on top if desired.

To assemble, level the cooled cake if necessary. Slice the cake horizontally to make two even layers (or use two 8-inch rounds). Place the bottom layer on a serving plate or cake stand.

Spread about half of the caramel-compote mixture evenly over the bottom cake layer, leaving a small border to prevent overflow. If desired, sprinkle a tablespoon of toasted sliced almonds over the filling for crunch.

Top with the second cake layer and press gently. Warm the reserved 1/3 cup caramel slightly if it has thickened and drizzle it over the top of the cake in an amber lattice.

Whisk together 1/2 cup powdered sugar with 1 tbs milk or cream to make a pale glaze; drizzle or pipe delicate 'words' or abstract script across the top to evoke the 'Ambra Words' theme. For a touch of theatre, dust with amber-hued edible glitter or sanding sugar while glaze is still tacky.

Garnish with the reserved compote spooned decoratively around the base or on top, scatter the remaining toasted sliced almonds, and tuck fresh mint leaves among the fruits for color and aroma.

Allow the assembled cake to rest 15–20 minutes so the layers settle and caramel slightly sets, then slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices.