1 cup buttermilk

Confectioners' sugar for icing

For the filling:

In a large saucepan, combine the apples, brown sugar, cinnamon, ginger and enough water to cover. Bring to a boil over medium-high heat, then reduce the heat to low and cover.

Simmer, stirring frequently, until the apples are tender and the filling is very thick, about 1 hour, adding more water if necessary. It should look like a thick apple sauce.

Transfer the mixture to a food processor; pulse 8 to 10 times to make a chunky sauce. Set aside.

For the cake layers:

Preheat the oven to 350 F. Grease and flour two 9-inch round cake pans. In a bowl, whisk together the flour, baking soda, baking powder and salt. In another bowl, beat the shortening with the brown sugar and molasses with an electric mixer until smooth. Add the eggs and beat until smooth.

Add one-third of the flour mixture and incorporate. Then add half the buttermilk, and alternate until all the flour and buttermilk are mixed in. The dough should be thick.

Divide the dough into 6 equal pieces, each about 10 ounces or a heaping cup. Wrap four of the pieces in plastic wrap. Pat one piece of the unwrapped dough into each of the prepared cake pans, making it about 1/2 inch thick. Bake until the cake is set, about 15 minutes. Remove from the oven and allow to cool 10 minutes.

Remove one cake from the pan and put it on a cake platter. Spread one-fifth of the apple filling, about 1 cup, evenly over the cake. Add the second cake and repeat.

Repeat the baking step, preparing the cake pans with grease and flour, unwrapping two pieces of cake dough, pressing them into the pans, baking, and then adding them to the cake with filling. Then repeat again for the last two layers, leaving the top layer bare. Let the cake sit for several hours. Dust with sifted confectioners' sugar before serving.

(Mario Batali is the chef behind 25 restaurants, including Eataly, Del Posto and his flagship Greenwich Village enoteca, Babbo.)