Grated apples with cinnamon sugar, fluffy two-tone batter, and a delicate pudding cream create a moist upside-down cake that is simply flipped after baking. The cocoa in part of the batter adds a beautiful marbled effect.
This cake is baked on a tray lined with parchment paper, and after cooling, it’s topped with a cream made from vanilla pudding, butter, and sugar. You can combine the pudding with cocoa or caramel flavor to taste, or use mascarpone as a lighter alternative. Let the finished cake rest in the fridge before serving.
What You’ll Need
For the batter:
- 4 egg yolks,
- 4 egg whites,
- 200 g sugar,
- 1 packet vanilla sugar,
- 1 dl warm water,
- 1 dl oil,
- 200 g plain flour,
- 1 packet baking powder,
- a pinch of salt,
- 1 tablespoon cocoa.
For the apple layer:
- grated apples,
- cinnamon sugar.
For the pudding cream:
- 4 dl water,
- 1.5 packets vanilla pudding – you can combine with cocoa or caramel flavor to taste,
- 250 g butter,
- 100 g sugar,
- optionally mascarpone as a lighter alternative.
For finishing:
- cocoa, instant cocoa drink, or chocolate to taste.
The original recipe does not specify the exact amount of apples, cinnamon sugar, or ingredients for the final topping, so adjust them to the size of your tray and your own taste.
Step-by-Step Preparation:
1. Prepare the tray and apples: Line the baking tray with parchment paper and brush the paper with oil. Grate the apples and spread them evenly over the prepared tray. Sprinkle the entire apple layer with cinnamon sugar to taste.
2. Whip the yolks: Beat the yolks with 200 g sugar and vanilla sugar. Gradually add 1 dl warm water and the same amount of oil to the light mixture, mixing thoroughly.
3. Add the flour: Mix the plain flour with baking powder and a pinch of salt. Gradually fold the dry mixture into the yolk base to create a smooth batter with no lumps of flour.
4. Fold in the egg whites: Whip four egg whites into stiff peaks. Gently fold them into the prepared batter to keep the mixture light and fluffy.
5. Create the two-tone batter: Separate a portion of the finished batter and mix in one tablespoon of cocoa. Pour the light batter over the apples first, then add the cocoa portion on top.
6. Baking: Place the tray in an oven preheated to 180 °C. Bake the cake for about 25 minutes, then let it cool after removing from the oven.
7. Cook the pudding: Cook the vanilla pudding in 4 dl water according to the package instructions. You can combine the vanilla pudding with cocoa or caramel flavor to taste. Let the cooked pudding cool.
8. Prepare the cream: Beat the butter with 100 g sugar. Gradually mix in the cooled pudding until you have a smooth cream. You can use mascarpone as a lighter alternative.
9. Flip the cake: Carefully turn the cooled cake onto another tray so that the apple layer is on top. Then gently peel the parchment paper off the apple layer.
10. Finishing: Spread the prepared pudding cream over the upside-down cake. Sprinkle the top with cocoa, instant cocoa drink, or chocolate to taste, and let the dessert chill before serving.
How to Flip the Cake Properly
Let the baked cake base cool before flipping, as the original instructions recommend. Place a second tray on top and flip the cake so the grated apples are facing up. Then gently peel the parchment paper off the apple layer.
How to Vary the Pudding Cream
The base of the cream is vanilla pudding cooked in water, which is then combined with whipped butter and sugar after cooling. If you want to change the final flavor, you can combine vanilla pudding with cocoa or caramel.
The original recipe suggests mascarpone as a lighter alternative. Regardless of your choice, always spread the cream onto the cooled, flipped cake.
Final Tip
Let the finished dessert chill so the layers can set before slicing. For the finishing touch, you can use cocoa, instant cocoa drink, or grated chocolate according to your taste.
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