Apple – Lattice Cake

5 from 5 votes
Prep Time 10 minutes
Cook Time 50 minutes
Rest Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 563 kcal


For the shortcrust pastry

  • 300 g Spelt flour 630
  • 200 g Butter / margarine
  • 100 g Sugar
  • 1 Egg
  • 1 Pr Salt
  • 1 Mssp. Baking powder

For covering

  • Self-Canned apples


  • 3 tbsp Powdered sugar
  • 1 teaspoon Lemon juice


  • Fat and crumbs for the mold


  • Knead the shortcrust pastry ingredients into a smooth dough and wrap in foil. Let rest in the refrigerator for 30 minutes. In the meantime, grease and crumble a 26 springform pan.
  • Apples boiled down to dryness ---- Open 1 glass of apples and if it has drawn too much juice, drain a little in a sieve.
  • Take the shortcrust pastry out of the refrigerator and roll out two thirds of it on a little flour, place in the springform pan, pulling up a small edge. Spread the apple mixture on the dough. Roll out the rest of the dough and cut strips with a pastry wheel and place them on the apples as a grid.
  • Bake in the oven at 175 ° C - fan-assisted - approx. 50 minutes.
  • After cooling, brush the cake with the icing sugar. To do this, stir the icing sugar with the lemon juice until smooth, making sure that the icing is not too thin.


Serving: 100gCalories: 563kcalCarbohydrates: 45.2gProtein: 0.4gFat: 42.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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