Milk Bar Apple Pie Cake

I'm calling this the 3-day cake. The cake is seriously time consuming but soooo delicious! This is another recipe from Christina Tosi's Milk Bar Cookbook.

This definitely delivers the "wow" factor. I served this for my family and people assumed I purchased it at the nearby bakery.

The recipe has so many steps. I am simply too lazy to type out the entire thing. Below is a preview of the recipe and a link to a separate blog where you can find the whole recipe. (No typo, there are 6 different recipes to make this cake!)

Apple Pie Layer Cake
makes 1 (6-inch) layer cake; 5 to 6 inches tall; serves 6 to 8

1 recipe Barely Brown Butter Cake
1 recipe Apple Cider Soak
1 recipe Liquid Cheesecake
½ recipe Pie Crumb
1 recipe Apple Pie Filling
½ recipe Pie Crumb Frosting

Special Equipment:
1 (6-inch) cake ring
2 strips acetate, each 3 inches wide and 20 inches long

See entire recipe on this blog

Other Notes:
- You need to freeze this for 12 hours or overnight and then thaw for at least 3 hours in the fridge
- I would make extra pie crumbs to add more to the top.
- Make sure most ingredients are room temperature (or at least not cold right from fridge) before assembling which will help it set better. (Important if you make some components ahead of time)