Description
This classic German Apple Cake features a buttery shortcrust base topped with a rich vanilla custard, fresh apple pieces, and a crunchy hazelnut crumble. Perfectly spiced with cinnamon and nutmeg, this cake balances creamy and fruity flavors with a delightful texture contrast, making it an ideal dessert for gatherings and cozy evenings.
Ingredients
Scale
Shortcrust Pastry
- 1 2/3 cups all-purpose flour (200g)
- 1 tsp baking powder
- A pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (grated)
- 1/3 cup sugar (70g)
- 7 tbsp cold butter (100g)
- 1 egg (size M)
Vanilla Pudding
- 2 cups whole milk (500 ml)
- 1 cup cream
- 2 packets vanilla pudding powder (or 8 tbsp cornstarch)
- 1/3 cup sugar (70g)
- 2 egg yolks
Streusel Topping
- 1 cup all-purpose flour (120g)
- 6 tbsp cold butter (75g)
- 1/2 cup sugar (75g)
- 1/3 cup chopped hazelnuts (50g)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- A pinch of salt
Filling
- 4-5 apples (peeled and chopped)
Instructions
- Prepare the Shortcrust Pastry: Grease a 26 cm springform pan with butter and dust with flour. In a mixing bowl, combine flour, baking powder, salt, sugar, cinnamon, and nutmeg. Cut the cold butter into small pieces and add to the dry ingredients. Knead with your fingers until crumbly. Add the egg and knead until a smooth dough forms. Shape into a flat disc, wrap in plastic wrap, and chill for 30 minutes.
- Make the Streusel: In a bowl, mix the flour, cold butter, sugar, cinnamon, chopped hazelnuts, nutmeg, and salt. Rub the mixture between your hands until it forms a coarse, crumbly streusel. Chill until needed.
- Prepare the Vanilla Pudding: Heat the milk and cream in a small pot, reserving 5 tbsp of milk. In a separate bowl, whisk together the pudding powder or cornstarch, sugar, and reserved milk until smooth. When the milk mixture boils, slowly pour in the pudding mixture while stirring continuously. Boil for 2 minutes, then remove from heat. Whisk the egg yolks in a separate bowl, then temper them by stirring in a ladle of the hot pudding. Return the yolk mixture to the pot and heat again, stirring until thickened. Cover with plastic wrap directly on the surface to prevent skin and allow to cool. Take the dough out of the fridge and let it sit at room temperature for 10 minutes.
- Roll Out the Dough: Preheat the oven to 180°C (356°F) with top and bottom heat (160°C or 320°F for convection). On a floured surface, roll the dough to 5 mm thickness. Place it into the springform pan, building a 4 cm high edge. Smooth edges with a knife.
- Assemble and Bake: Stir the cooled pudding gently by hand and spoon it in clumps over the shortcrust base. Spread the peeled and chopped apples evenly over the pudding. Generously cover the apples with the chilled streusel topping. Bake in the preheated oven for about 50-55 minutes until the topping is golden and apples are tender. Let cool before serving.
Notes
- Use cold butter for both the pastry and streusel to achieve better crumbly textures.
- Cover the pudding with plastic wrap directly over the surface to prevent a skin from forming.
- Let the shortcrust dough come to room temperature before rolling to prevent cracking.
- Adjust sugar quantity in the streusel and pudding according to the sweetness of apples used.
- Serve chilled or at room temperature, optionally with whipped cream.
