Description
This German Apple Cake features a buttery shortcrust pastry base filled with creamy vanilla custard and topped with tender apple chunks and a crunchy crumble topping made from hazelnuts and spices. It is a classic comforting dessert combining warm cinnamon and nutmeg flavors with a rich pudding center and nutty streusel for texture, perfect for gatherings or a cozy treat.
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 (70 g)
- 2 egg yolks
Crumble Topping
- 1 cup all-purpose flour (120 g)
- 6 tbsp cold butter (75 g)
- 1/2 cup sugar (75 g)
- 1/3 cup chopped hazelnuts (50 g)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- A pinch of salt
Filling
- 4-5 apples (peeled and chopped)
Instructions
- Prepare the Springform Pan and Shortcrust Pastry: Grease a 26 cm diameter springform pan with butter and dust it lightly with flour. Combine the flour, baking powder, salt, sugar, cinnamon, and nutmeg in a bowl. Cut the cold butter into small pieces and mix it into the dry ingredients until the dough becomes crumbly. Add the egg and knead until a smooth dough forms. Shape into a flat disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Make the Crumble Topping: In a separate bowl, combine the flour, cold butter, sugar, cinnamon, chopped hazelnuts, nutmeg, and salt. Rub the mixture together with your hands to form streusel crumbs. Chill the crumble mixture until ready to use.
- Prepare the Vanilla Pudding: Heat the milk and cream in a small pot, reserving 5 tablespoons of milk. In a bowl, whisk together the pudding powder (or cornstarch), sugar, and the reserved milk until smooth. Once the milk and cream mixture comes to a boil, gradually pour in the pudding mixture while stirring continuously. Boil for 2 minutes, then remove from heat. Whisk the egg yolks separately, add a ladle of the hot pudding to temper the yolks, then stir this back into the pot. Reheat gently while stirring until thickened. Cover the surface with plastic wrap to prevent a skin and let it cool. Let the chilled dough come to room temperature for 10 minutes.
- Preheat Oven and Roll Out Pastry: Preheat the oven to 180°C (356°F) using top and bottom heat (or 160°C/320°F for convection). On a floured surface, roll out the pastry to about 5 mm thickness. Line the prepared springform pan with the pastry, making sure the edges go up about 4 cm high. Smooth the edges with a knife.
- Assemble the Cake: Stir the cooled vanilla pudding gently and spoon it in clumps over the pastry base. Spread the peeled and chopped apples evenly over the pudding layer. Generously sprinkle the crumble topping all over the apples.
- Bake the Cake: Bake in the preheated oven for approximately 45-50 minutes until the crumble is golden brown and the apples are tender. Remove from the oven and let cool before removing the cake from the springform pan and serving.
Notes
- Ensure the butter for the pastry and crumble is very cold to achieve a crumbly texture.
- Temper the egg yolks with warm pudding to avoid curdling when combining.
- The cake can be served warm or chilled, and pairs well with whipped cream or vanilla ice cream.
- Use tart apples such as Granny Smith for balanced sweetness.
- Cover the pudding with plastic wrap directly on its surface to prevent a skin from forming while cooling.
- Make sure to roll the dough evenly to avoid uneven baking.
