John Myers
Calvados Apple Cake
The perfect calvados apple cake recipe with a picture and simple step-by-step instructions.
- 7 size Apples
- 1 tbsp Sugar
- 600 ml Apple juice
- 300 ml Calvados
- 110 g Food starch
- 0,5 tsp Cinammon
- 500 ml Whipped cream
- 1 packet Vanilla sugar
- 2 tbsp Calvados
- Cocoa for dusting
- Make a 1-2-3 shortcrust pastry and place in the refrigerator for about 1 hour. Peel the apples, remove the core and cut into bite-sized pieces. Drizzle with 100 ml Calvados, mix well, cover and set aside to steep. Grease and flour the Ø 26cm springform pan. Roll out the shortcrust pastry to approx. 3 mm and line the mold with it. Press the edge down well.
- Put the apple juice in a saucepan and heat it up. Mix the remaining calvados with the starch and cinnamon. When the apple juice is about to boil, add the calvados-starch mixture and bring to the boil while stirring until it thickens. Add the marinated apple pieces and cook again briefly.
- Pour the mixture into the springform pan. Cut the shortcrust pastry edge about 1/2 cm above the apple mixture and bake in the preheated oven at 200 ° C top and bottom heat on the bottom shelf for about 50 minutes until the shortcrust pastry is ready. Let the cake cool completely on a wire rack.
- Beat the whipped cream with the vanilla sugar until stiff. Fold in 2-3 tablespoons of calvados and use the piping bag and a perforated nozzle to sprinkle dots on the cake. Dust lightly with cocoa.
- In the pictures I once baked the cake in a small springform pan. In that case I just took 100 ml less cream. I left the rest immediately, it was accordingly high, but also very tasty 🙂
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