John Myers
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Swedish Apple Cake
The perfect swedish apple cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 3 piece Eggs (M)
- 60 g Finest baking sugar
- 1 packet Vanilla sugar
- 70 g Wheat flour type 550
- 0,5 packet Baking powder
For covering:
- 1 kg Apples e.g. Cox Orange
- 1 piece Organic lemon
- 1 pinch Cinnamon
- 1 packet Custard powder
- 400 g Organic whipped cream
- 2 packet Cream stiffener
- 100 g Finest baking sugar
- 50 g Grated chocolate (dark)
- Fat for the shape
- Preheat the oven to 180 degrees (top / bottom heat), circulating air: 160 degrees. Grease a 26 cm Ø springform pan, sprinkle with flour and refrigerate. Beat the eggs, sugar and vanilla sugar until frothy. Mix the flour with baking powder and fold into the egg mixture. Put the dough in the prepared springform pan and bake for about 20 minutes. Take out of the oven and let cool down on a wire rack.
For the filling:
- Peel, core and finely grate the apples. Put the juice of 1 lemon with 300 ml of water and 100 g of sugar, cinnamon and custard powder in a saucepan. Bring to the boil while stirring, remove from heat and let cool down a little.
- Place the prepared apples in the thickened liquid and fold in carefully. Cover the sponge cake with a cake ring and spread the apple mixture on top. Let cool down completely.
For covering:
- Whip the well-chilled cream until stiff and let the cream stiffener trickle in. Pour the cream onto the apple mixture and smooth it out. Sprinkle with chocolate flakes.
- Carefully loosen the cake ring with a knife and serve the cake on a cake platter.
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