So I am tempted to use the apple camarel creme anglaise from the Charlotte recipe in heavenly cakes to make a silk meringue buttercream. But I am afraid it’d be too subtle and I won’t get the apple flavor at all… Any suggestion on what to pair it with? I am making a cake for someone who really likes apple. Thanks!
Good morning. I may have mis~understood your question. You didn’t mention the cake recipe you intend to employ. I bring this point up because I would think that if you are wanting more APPLE flavor in this baked product you would look to infuse it here & not in the filling. If you wish you can post the recipe & we can propose some thoughts for you.
Another thought, is it possible you can consider a layer cake similiar to a black forrest cherry cake but using apples instead?????
Just a thought…somtimes my culinary imagination runs wild.
Anyway whatever you decide I am csrtain it will work out just fine.
Good luck & enjoy the rest of the day.