German Apple Cream Cake
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4.8
12 reviews
Excellent
German Apple Cream Cake
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Make a luscious, creamy, typical German apple cream cake with meringue, almonds, and whipped cream. This popular German apple cake is perfect for guests.
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Ingredients
Batter (Note 1):
- 3 eggs large, separated
- 100 g unsalted butter 3.5 oz/ ½ cup, room temperature
- 100 g granulated sugar 3.5 oz/ ½ cup
- 125 g all-purpose flour 4.5 oz/ 1 cup
- 1 teaspoon baking powder
Meringue:
- 3 egg whites from the eggs above
- 150 g granulated sugar 5.5 oz/ ¾ cup
- 100 g slivered almonds 3.5 oz/ 1 cup
Filling:
- 300 ml water 1 ¼ cups
- 150 g granulated sugar 5.5 oz/ ¾ cups
- 1 teaspoon vanilla extract more to taste
- 40 g cornstarch 1.5 oz/ ⅓ cup
- 2 eggs
- 1 tablespoon lemon juice
- 4-5 apples depending on size
- 400 ml heavy cream 1 ¾ cups
- 2 packets whipping cream stabilizer optional; Note 2
- a sprinkle of cinnamon optional
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Instructions
Batter:
- Preheat the oven to 180°C/ 350°F. Butter and flour the springform.
- Separate the eggs. Set the egg whites aside for the meringue.3 eggs
- Beat together the soft butter and the sugar until pale and fluffy. Add the egg yolks, one by one, whisking well in between until each egg yolk is fully incorporated.100 g unsalted butter/ ½ cup + 100 g granulated sugar/ ½ cup + yolks
- Add dry ingredients: In another bowl, weigh the flour and the baking powder. Sift them over the butter mixture and carefully fold them in. Pour the batter into the prepared springform. 125 g all-purpose flour/ 1 cup + 1 teaspoon baking powder
Meringue:
- Wash the mixer's beaters very well with soap and hot water to remove any rest of the batter you whisked before.
- Make the meringue: Beat the egg whites until quite stiff. Gradually add the sugar and continue whisking until the meringue is stiff again and glossy. Spread the mixture over the batter in the springform and sprinkle with the slivered almonds.3 egg whites + 150 g granulated sugar/ ¾ cup + 100 g slivered almonds/ 1 cup
- Bake for about 25-30 minutes or until the batter is cooked through and the almonds are golden.
- Cool the cake: Leave it in the springform for about 15 minutes, then carefully remove it from the pan. Let cool completely on a wire rack.
Filling:
- Combine: Make the filling in the meantime. In a small saucepan, bring half of the water to a boil. Whisk the rest of the water with the cornstarch, sugar, and vanilla extract until there are no more clumps.40 g cornstarch/ ⅓ cup + 150 g granulated sugar/ ¾ cup + 1 teaspoon vanilla extract
- Boil: When the water boils, take it off the heat, whisk in the cornstarch mixture, place on the hob again, and bring it to a boil again while whisking continuously. Add the two eggs while whisking continuously and bring to a boil again.2 eggs
- Cool: Remove from the heat and leave to cool completely.
- Add apples: Peel and grate the apples and mix them with the lemon juice. Add them to the cold cornstarch mixture and fold in. Taste and add more vanilla extract if you find it necessary. Pour the mixture over the cold cake.4-5 apples + 1 tablespoon lemon juice
Topping:
- Whip the heavy cream until stiff (gradually using the stabilizer, if using - Note 2). Spread it over the cake.400 ml heavy cream/ 1 ¾ cups + 2 packets whipping cream stabilizer
- Refrigerate for at least 3 hours or until the filling is set. Sprinkle lightly with cinnamon just before serving. a sprinkle of cinnamon
Equipments used:
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- Measurements: Always use a digital kitchen scale
- Measurements: Always use a digital kitchen scale
- in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- The cream stabilizer is not always necessary; you will have to decide if the whipped cream is stable enough. The cream stabilizer can be replaced with a mixture of confectioner's sugar and cornstarch in a 1:1 ratio. In this case, you will mix 4 teaspoons icing sugar with 4 teaspoons cornstarch and use it exactly as described in the recipe.
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- The cream stabilizer is not always necessary; you will have to decide if the whipped cream is stable enough. The cream stabilizer can be replaced with a mixture of confectioner's sugar and cornstarch in a 1:1 ratio. In this case, you will mix 4 teaspoons icing sugar with 4 teaspoons cornstarch and use it exactly as described in the recipe.
Nutrition Information
Show Details
Serving
1slice
Calories
465kcal
(23%)
Carbohydrates
56g
(19%)
Protein
7g
(14%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
11g
Cholesterol
133mg
(44%)
Sodium
82mg
(3%)
Fiber
3g
(12%)
Sugar
41g
(82%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 465kcal | 23% |
| Carbohydrates | 56g | 19% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 133mg | 44% |
| Sodium | 82mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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