In which I make my own take on the Turducken of desserts...

So for those of you that aren't aware a Turducken is a duck-inside-a-chicken-inside-a-turkey. Otherwise known as meatception! Following along this line of crazy ridiculous food Charles Phoenix invented the Cherpumple cake which is three different pies (cherry, pumpkin and apple) baked inside three different cakes (yellow, white, spiced). I decided to make my take on this crazy dessert as my final CAOS cake before stepping down as Social Sec. I didn't have access to pumpkin so I decided to make a Cherbluple - cherry, blueberry and apple pies baked into a chocolate sponge, a plain sponge and a spiced sponge.

The original Cherpumple: http://www.charlesphoenix.com/2010/10/cherpumple-monster-pie-cake-new-test-kitchen-video/

Ingredients

Pies

• 1.5 kg shortcrust pastry
• 750 g blueberries
• 700 g cherries
• 1 kg baking apples
• 1 tbsp lemon juice
• 1 tsp vanilla essence
• 90g self raising flour
• 340g golden caster sugar
• 3 tsp cinnamon
• flour for rolling
• 2 tbsp cocoa
• cherry brandy
• whole milk for glaze

Cake

• 660 g self raising flour
• 660 g unsalted butter
• 660 g golden caster sugar
• 6 large eggs
• 2 tbsp cocoa
• 2 tsp vanilla essence
• 2 tsp cloves
• 4 tsp allspice
• 6 tsp baking powder
• whole milk

Icing

• lots of butter
• lots of icing sugar
• vanilla essence

Recipes

Pies

I followed the same basic recipe for the pies from this apple pie recipe: http://www.bbcgoodfood.com/recipes/2052/ I used 500 g of pastry for each pie.

Apple Pie

• Pre-heat oven to 170°C.
• Roll out pastry and line a 21 cm (8-inch) pie tin.
• Peel, core and slice apples

• Mix 140 g sugar, 2 tsp cinnamon, 3 tbsp flour and apples together in a bowl.

• Pile mixture into the pie tin.

• Roll out remaining pastry and top the pie.
• Cut lines in to let out the steam.
• Glaze with milk.
• Bake for  40-45 mins.

• Allow to cool.

Blueberry Pie

• Pre-heat oven to 170°C.
• Roll out pastry and line a 21 cm (8-inch) pie tin.
• Wash blueberries.

• Mix 100 g sugar, 1 tbsp lemon juice, 1 tsp cinnamon, 3 tbsp flour and blueberries together in a bowl.

• Pile mixture into the pie tin.
• Roll out remaining pastry and top the pie.
• Cut lines in to let out the steam.
• Glaze with milk.
• Bake for  40-45 mins.
• Allow to cool.

Cherry Pie

• Pre-heat oven to 170°C.
• Roll out pastry and line a 21 cm (8-inch) pie tin.
• Wash cherries.

• Mix 100 g sugar, 3 tbsp cherry brandy, 2 tbsp cocoa, 3 tbsp flour and cherries together in a bowl.

• Pile mixture into the pie tin.
• Roll out remaining pastry and top the pie.
• Cut lines in to let out the steam.
• Glaze with milk.
• Bake for  40-45 mins.

• Allow to cool.

Cakes

For the cakes I used Delia's all-in-one sponge recipe and changed the flavourings each time:

1. Plain sponge - 2 tsp vanilla essence
2. Spiced sponge - 4 tsp allspice & 2 tsp cloves
3. Chocolate sponge - 3 tbsp cocoa

• Pre-heat oven to 170°C.
• Sieve 220 g flour & 2 tsp baking powder into a mixing bowl.

• Add all other ingredients (220 g butter, 2 large eggs, 220 g golden caster sugar, flavourings).

• Mix with an electric whisk until combined.
• Add milk if the consistency is too stiff.

• Place half the mixture in a 23 cm (9-inch) round cake tin.

• Place the pie on top and press down.

• Pour the remaining mixture over the top.
• Bake for 45 mins - 1 hr.

• Leave to cool.

Icing

• Mix icing sugar and butter together.

• Apply between the cakes to stick them together.

• Ice the cake (I ran out of icing once I had done the top).

• Enjoy!

Tom Out!