Description
A comforting Hessian classic featuring a buttery, delicate shortcrust pastry base topped with a rich, custard-like filling of fresh, tender apples infused with non-alcoholic apple cider. This dessert captures the essence of traditional German baking, balancing a firm, crumbly crust with a fruit-forward, creamy interior. It is the perfect centerpiece for family gatherings, offering a sophisticated yet humble finish to any meal that is best served chilled with a dollop of freshly whipped cream.
Ingredients
250g wheat flour type 405
1 tsp baking powder
125g softened butter
100g sugar
1 tsp vanilla paste
1 medium egg
1.5kg fresh apples (peeled, cored, and cubed)
500ml non-alcoholic apple cider
1 tbsp lemon juice
1 tsp lemon zest
Instructions
Preheat your oven to 180°C (350°F) and grease a springform pan.
In a bowl, combine flour, baking powder, sugar, vanilla, and egg with softened butter to form a smooth shortcrust pastry.
Press two-thirds of the dough into the bottom and up the sides of the prepared pan; chill the remaining dough for the top.
In a large pot, simmer the cubed apples with the non-alcoholic apple cider, lemon juice, and zest until the apples are tender but hold their shape.
Drain excess liquid and spread the apple mixture evenly over the pastry base.
Crumble the remaining chilled dough over the top of the apple filling.
Bake for 45-50 minutes until the crust is golden brown.
Allow to cool completely before removing from the pan and serving.
Notes
This cake improves in flavor and texture if made ahead and stored in the refrigerator overnight. Serve chilled with freshly whipped cream. Ensure apples are not too soupy before placing them in the crust.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg