John Myers
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Apple Juice Cake
The perfect apple juice cake recipe with a picture and simple step-by-step instructions.
Ingredients for the dough:
- 125 g Butter
- 125 g Sugar
- 1 Pr Salt
- 1 Pc. Egg
- 250 g Sifted flour
- 1 tsp Baking powder
- 1 packet Vanilla sugar
For covering:
- 1 kg Apple Breaburn
- 750 ml Apple juice
- 1 packet Cooking pudding powder
- 100 g Sugar
- 0,5 tsp Ground cinnamon
- 1 Splash Lemon juice
For the decoration:
- 200 ml Whipped cream
- 1 packet Vanilla sugar
- 1 packet Cream stiffener
- 1 tsp Cocoa powder
Baking utensils
- Springform pan (28 cm diameter),
- Vegetable slicer, dough card,
- Pallet, cling film,
- Baking paper, saucepan, rolling pin,
- Hand mixer with whisk, decorative template
Preparation of the shortcrust pastry:
- Line the springform pan with baking paper. Put the flour on the work surface, make a wide hollow. Put the cold butter, sugar, vanilla sugar, baking powder, egg and a pinch of salt in the well. Carefully mix the ingredients together in the well. Then “chop in” the flour with a dough card or a palette. Once all the ingredients have been mixed well, knead the shortcrust pastry into a firm ball by hand. Wrap the dough in cling film and let it rest in the refrigerator.
- In the meantime, peel the washed apples, quarter them, remove the core and slice them finely into a bowl with a slicer and drizzle with lemon juice, set aside. Take the shortcrust pastry ball out of the refrigerator. Use a small rolling pin or rolling pin to roll out the dough on the springform pan lined with baking paper, and pull the edges of the dough up on the edge of the springform pan. Spread the apples evenly on the dough. Preheat the oven to 180 ° top / bottom heat
For the pudding:
- Mix the pudding powder with 100 ml apple juice and 30 g sugar. In a saucepan, bring 650 ml apple juice with 70 g sugar and the cinnamon to the boil. Immediately reduce the heat supply, stir in the mixed pudding powder quickly, and bring to the boil once while stirring constantly. Pour this apple juice pudding over the apples and bake the cake for about 60-70 minutes on the middle rail of the oven.
- After this baking time, let the cake cool completely in the springform pan (preferably overnight).
Completion:
- Mix the packet of vanilla sugar with the packet of cream stabilizer. With an electric hand mixer, whip the beaker of whipped cream lightly on a low setting, slowly pour in the vanilla sugar-cream mixture and whip on the medium setting until stiff. (Tip: If possible, DO NOT whip the whipped cream on the highest level, it could trickle and “butter out”)
- Take the cake out of the mold and cover the surface of the cake with the whipped cream with a palette and, if you want, sprinkle the cocoa powder over it with the help of a hair sieve and a decorative template. Enjoy your meal!
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