Description
German Apple Cake with Custard & Crumble Topping is a classic dessert featuring a tender shortcrust pastry base, a creamy vanilla custard layer, topped with fresh apples and a crunchy hazelnut streusel. This cake combines warm spices like cinnamon and nutmeg for a comforting autumnal flavor, perfect for gatherings or a cozy treat with coffee or tea.
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 Custard
- 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
Fruit 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 cold butter into small pieces and knead into the dry ingredients until crumbly. Add the egg and knead until smooth dough forms. Shape into a flat disc, wrap in plastic, and chill for 30 minutes.
- Make the streusel: In a bowl, combine flour, cold butter, sugar, cinnamon, hazelnuts, nutmeg, and salt. Rub together with your hands until crumbly streusel forms. Chill until ready to use.
- Prepare the vanilla custard: Heat milk and cream in a small pot, reserving 5 tbsp of milk. In a separate bowl, whisk vanilla pudding powder or cornstarch, sugar, and reserved milk until smooth. Bring the milk and cream to a boil, then pour in the pudding mixture while stirring continuously. Boil for 2 minutes, then remove from heat. Whisk egg yolks in a separate bowl, add a ladle of hot pudding, then return the mixture to the pot and heat while stirring until thick. Cover surface with plastic wrap and let cool. Remove pastry from fridge and allow to rest at room temperature for 10 minutes.
- Preheat oven and roll out pastry: Heat oven to 180°C (356°F) with top and bottom heat (or 160°C/320°F convection). On a floured surface, roll pastry to 5 mm thickness. Place into springform pan, building a 4 cm edge and smoothing it.
- Assemble the cake: Stir cooled custard briefly and spoon in clumps onto the pastry base. Evenly spread peeled and chopped apples over the custard. Generously cover apples with chilled streusel topping.
- Bake the cake: Place the pan in the preheated oven. Bake for approximately 45-50 minutes, or until the streusel topping is golden and the apples are tender. Remove from oven and let cool before serving.
Notes
- Use tart apples like Granny Smith or Braeburn for balance against the sweet custard and crumble.
- Chilling the dough and streusel helps achieve a flaky pastry and crunchy topping.
- Cover the custard with plastic wrap directly on its surface to prevent a skin from forming.
- Make sure to let the pastry rest at room temperature before rolling to prevent cracking.
- The cake is best served slightly warm or at room temperature, and can be stored in the fridge for up to 3 days.
- Vanilla pudding powder can be substituted with cornstarch for an equally smooth custard.
