America may not be perfect. Sure, it has its flaws, like Fox News and Donald Trump. But if it’s possible to put delicious foods inside other delicious foods, goddamit, they’ll find a way.
While we’re still messing around with freakshakes in this hemisphere, our American counterparts have unveiled the piecaken: three types of pie baked into a cake.
According to the New York Times, the piecaken has been around for a few years now in underground dessert-eating circles. But the pie-hybrid went viral when a version of it, by the pastry chefs at David Burke Fabrick restaurant in New York, made the rounds on American daytime TV. It featured a particularly dreamy spiced poundcake stuffed with pumpkin pie, pecan pie and topped with upside-down apple pie. There’s also cinnamon buttercream slathered on top and oat streusel on the sides.
“Through the magic of butter, it all stays together,” Zac Young explains. He’s an executive pastry chef for David Burke Group. The thing takes about seven hours to make, and weighs eight pounds [3.6 kilograms].
The Thanksgiving-inspired dessert falls into the Frankenstein meets Inception-style category of food. Its most famous ancestor is the “turducken”: a deboned chicken stuffed into a deboned duck, stuffed into a deboned turkey. Anthony’s Gourmet Meats in Dural is actually taking orders for turduckens this year for Christmas.
We haven’t yet spotted any Sydney bakers attempting the piecaken yet (the floor is yours), but if you’re keen to have a crack for Christmas, there’s actually an entire blog dedicated to piecaken recipes; including mini versions called cup-cakens.