Do you love apple desserts but are looking for something new? This cake will surprise you with its tenderness and unique combination of flavors. The fusion of yeast dough, thin slices of apples, and strawberry pudding creates an irresistible dessert that stays moist even the next day. Thanks to a clever method, the filling doesn’t leak out but turns into a thick cream right in the oven.
Ingredients:
Yeast dough:
- 600 g plain flour
- 100 g granulated sugar
- 350 ml lukewarm milk
- 50 ml oil
- 1 egg
- 21 g fresh yeast (half a cube)
- 1/2 teaspoon salt
Fruit filling:
- 1 kg peeled apples (weight after slicing)
- 1 packet strawberry pudding powder
- 200 g granulated sugar (adjust to apple tartness)
- 1 packet vanilla sugar
For finishing:
- 1 egg (for brushing before baking)
- A piece of butter (for brushing after baking)
OUR TIP: Looking for something creamier? Then you’ll love the layered apple cake with vanilla cream, where juicy apples are combined with a delicate pudding layer.
Step-by-step preparation:
1. Preparing the apples
Peel the apples and slice them thinly. It’s important to have exactly 1 kg after peeling. Cover the slices so they don’t brown, but add the sugar and pudding powder only just before filling to prevent the apples from releasing too much juice too soon.
2. Making the dough
In a bowl, mix the flour, sugar, and salt. Add the egg, oil, and the yeast starter (yeast dissolved in 200 ml milk). Gradually add the remaining milk and knead into a semi-soft dough that doesn’t stick to the sides of the bowl. Let it rise in a warm place under a towel for about 35–40 minutes.
3. Assembling the cake
Divide the risen dough into two halves. Roll each out to the size of your baking tray (ideally 25×35 cm). Place the first sheet of dough onto a tray lined with baking paper. Now mix the apples with the pudding powder and both sugars, and spread the mixture evenly over the dough.
4. Baking
Cover the filling with the second rolled-out sheet of dough. Brush the surface with beaten egg and prick in several places with a fork. Bake in a preheated oven at 180 °C for about 35 minutes, until the top is golden.
5. Final care and cooling
Immediately after removing from the oven, brush the hot cake with a piece of butter – this will give it a wonderful aroma and shine. Let the cake cool completely so the pudding filling inside sets and the slices are beautifully clean.
BONUS VIDEO
Are you done baking? Now it’s time for a sweet treat! These cream puffs are so light and fluffy that they disappeared instantly in our office. The perfect recipe for anyone who wants to impress with minimal effort.
Do you like this dessert? Find the full recipe here: Delicate Cream Puffs
Practical tips for the best result
- Pudding trick: You can replace the strawberry pudding with raspberry or vanilla if you prefer a purely apple flavor. In this recipe, the pudding acts as both a thickener and flavor enhancer.
- Slicing apples: The thinner you slice the apples, the better the cake will bake through and the filling will be more compact. A mandoline or slicing grater is a great helper here.
- Butter at the end: Brushing with butter right after baking ensures the top crust stays incredibly soft.
