Juicy apples with cinnamon, a delicate sponge cake, homemade vanilla cream, and fluffy whipped cream create a beautifully layered dessert. Chopped nuts add a pleasant flavor and a slightly crunchy texture at the end.
This cake is made upside down: first, stewed apples are spread on the baking tray, and only then is the batter added. After baking, the cake is flipped over, spread with cooked cream, and left to chill for at least an hour. It’s perfect as a sweet treat with afternoon coffee or tea.
What You’ll Need
For the apple layer:
- 1 kg peeled apples,
- 50 g butter,
- 50 g sugar or to taste,
- 1 teaspoon cinnamon.
For the sponge cake:
- 150 g butter,
- 100 g powdered sugar,
- 2 eggs,
- 1 packet vanilla sugar,
- 150 g semi-coarse flour,
- 1 teaspoon baking powder,
- 2 tablespoons milk,
- a pinch of salt.
For the vanilla cream:
- 350 ml milk,
- 3 eggs,
- 70 g sugar,
- 2 tablespoons plain flour,
- 1 tablespoon starch,
- 1 packet vanilla sugar.
For finishing:
- 200 ml whipping cream,
- 1 tablespoon powdered sugar,
- chopped nuts to taste.
Step-by-step Preparation:
1. Preparing the apples: Cut the peeled apples into thin slices or grate them coarsely. Place them in a saucepan, add 50 g sugar, butter, and cinnamon.
2. Stewing the apple layer: Cook the apples over low heat for about 15 minutes, until the excess juice evaporates. Remove from heat and let cool so the mixture doesn’t thin the batter later.
3. Preparing the oven and tray: Preheat the oven to 180°C. Line a 20 × 30 cm baking tray with parchment paper, which will make it easier to flip and release the baked cake.
4. Dry and buttery ingredients: In one bowl, mix the semi-coarse flour with baking powder and a pinch of salt. In another bowl, beat the softened butter with powdered and vanilla sugar until light and fluffy.
5. Finishing the batter: Gradually beat both eggs into the butter mixture, one at a time, mixing well after each addition. Then add the flour mixture and finally stir in two tablespoons of milk.
6. Layering the cake: Spread the cooled apple mixture evenly over the prepared tray and smooth the surface. Pour the batter over the apples, gently spreading it to the edges so the entire layer is well covered.
7. Baking and flipping: Place the cake in the preheated oven and bake for about 35 minutes. Check doneness with a toothpick. Remove the baked cake, flip it onto a tray, let it cool slightly, and carefully peel off the parchment paper. Then let it cool completely.
8. Cooking the vanilla cream: Thoroughly mix the eggs, sugar, vanilla sugar, plain flour, and starch into the milk. Heat the mixture over low heat, stirring constantly, until it thickens into a pudding-like cream.
9. Chilling the cream layer: Pour the warm vanilla cream over the cooled apple layer and smooth it out. Let the cake cool to room temperature, then refrigerate for at least 1 hour.
10. Finishing and serving: Whip the cream with powdered sugar and spread it over the set vanilla cream. Sprinkle the top with chopped nuts as desired. Before serving, cut the cake into individual slices.
How to Flip the Baked Cake Properly
After removing the cake from the oven, let it cool just slightly so it’s easier to handle, but the parchment paper can still be removed easily. Place a large enough tray over the baking pan and hold both parts firmly. Flip the cake in one smooth motion and carefully peel the paper off the apple layer.
How to Make Smooth Vanilla Cream
Thoroughly mix the flour and starch into the milk before heating. Stir the mixture constantly during cooking and use low heat. This way, the cream will thicken evenly and won’t stick to the bottom of the pan.
Final Tip
Spread the whipped cream only onto well-chilled and set vanilla cream. On a warm surface, it would lose its firmness. You can add chopped nuts just before serving so they retain their pleasant texture.
