Today I am presenting the German apple cider cake. This means a pie crust that is filled with an apple filling mixed with pudding and then topped off with a whipped cream infused with cinnamon. Clearly, I have been missing out, this is an extremely delicious cake. I was on the look for an apple recipe that requires a lot of apples and came across this German recipe. Now I finally get why this cake is so popular in German bakeries and pastry shops. When I tried the first bite, I was sold and needed a second helping immediately, this is so, so good!
My husband said this is the German version of an apple pie. I think he is right. There is another German apple cake that is probably what you would call a pie. I was so pleasantly surprised, this one is so delicious. I especially like that the amount of apples is so high, I love all fruity cakes, this one is amazing, even my husband who doesn’t like apples too much (I know), immediately went for a second helping.
Credit: Slightly adapted from Übersee-Mädchen (in German)
This German apple wine or cider cake has three layers, a pie crust, a thick apple filling mixed with pudding and whipping cream infused with cinnamon. For the pie crust weigh flour and sugar into a large bowl, then add the cold butter in chunks and rub to crumbs with your hands. Add the egg and work into a ball, then cover airtight and chill in the fridge. For the filling wash, peel, quarter and cube the apples. Combine with the lemon juice and set aside. Boil the cider with 200 grams of the apple juice and the sugar. Meanwhile mix the instant pudding with 100 grams of the apple juice in a smaller bowl until you see no lumps. Once the cider is boiling, add the mix and stir. It should thicken quickly, let simmer for two minutes while stirring. Then mix with the prepared apples, set aside. Preheat oven to 180 degrees Celsius. Roll out the dough on a lightly floured surface to a large circle bigger than your cake form. I used a 24cm springform. Place the dough inside the springform, making sure you are also covering the sides. Spread the apple mix evenly inside and bake on medium rack for about 50-55 minutes. Once out of the oven, you can trim the rim. Let cool completely. Best is if you can chill in the fridge for a few hours or overnight. For the topping whip the cream with sugar and vanilla extra until stiff. You can simply spread evenly on the cake or you can pipe some dollops using a piping bag. Dust with cinnamon. The cake will keep for a few days if chilled and can also be frozen.German Apple Cider Cake
Ingredients
Instructions
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