A light sponge cake, a thick apple layer with vanilla pudding, and a delicate curd whipped cream create a moist and refreshing dessert. These slices are made on a single baking sheet and are perfect with coffee, for family celebrations, or as a sweet way to use up an apple harvest.
The preparation is not complicated, but you do need to let each layer cool properly. Spread the hot apple mixture directly onto the baked cake base, but add the curd topping only after it has completely cooled. Finally, just sprinkle the dessert with cinnamon or chocolate and let it set in the fridge for at least 2 hours before serving.
What You Will Need
For the fluffy cake base:
- 4 eggs,
- 150 g granulated sugar,
- 160 g plain flour,
- 4 tablespoons oil,
- 1 teaspoon baking powder.
For the apple layer:
- 500 g peeled and cored apples,
- 80 g granulated sugar,
- 1 packet vanilla pudding powder,
- 300 ml water.
For the curd whipped cream and finishing:
- 250 g curd cheese, ideally in a block,
- 250 ml whipping cream with at least 33% fat,
- icing sugar to taste,
- ground cinnamon or grated chocolate for sprinkling.
Step-by-step preparation:
1. Separating the eggs: Carefully separate the yolks from the whites. Beat the egg whites into stiff peaks, gradually adding the granulated sugar while whisking. Continue until you get a firm and glossy foam.
2. Preparing the sponge batter: Briefly whisk the yolks and oil into the beaten egg whites. Mix the plain flour with the baking powder and gently fold it into the egg mixture by hand to avoid deflating the batter.
3. Baking the cake base: Evenly spread the batter onto a baking sheet lined with parchment paper. Bake the base at 170°C until lightly golden, about 20 minutes. Leave it on the sheet after baking, as you will be spreading the apple layer on top.
4. Cooking the apples: Cut the peeled and cored apples into small pieces or coarsely grate them. Place them in a pot, pour in 150 ml of water, and cook for about 5 minutes until they soften.
5. Thickening the apple layer: In the remaining 150 ml of water, thoroughly mix the vanilla pudding powder with 80 g of sugar. Pour the mixture over the apples and cook briefly, stirring constantly, until the filling thickens.
6. Spreading the apple mixture: Immediately pour the hot apple mixture over the baked sponge base and smooth it out evenly. Let this base cool completely so the curd layer won’t melt or run.
7. Preparing the curd whipped cream: Mix the curd cheese with icing sugar to taste. Whip the cream until stiff, then gently fold it into the sweetened curd cheese with a wooden spoon. Spread the finished mixture evenly over the completely cooled apple layer.
8. Finishing and chilling: Smooth the surface or decorate it with a fork. Sprinkle with ground cinnamon or grated chocolate to taste. Let the slices set in the fridge for at least 2 hours before cutting.
How to Choose Curd Cheese and Adjust the Apple Filling
For the top layer, block curd cheese is best because it has a firmer consistency. Tub curd cheese is usually runnier and the whipped cream topping could slide off. If you only have tub curd cheese, you can add a stabilizer for whipped cream just to be sure.
If your apples are very sweet, you can reduce the amount of sugar in the filling. For a fresher taste, add a few drops of lemon juice to the apples.
How to Cut the Slices Neatly
Cut the dessert only after it has chilled thoroughly, when all three layers are firm. For neat portions, use a sharp knife dipped in hot water before each cut. Wipe the blade regularly so the curd and apple layers don’t smear.
Frequently Asked Questions
Can we use a different pudding than vanilla?
Yes, you can replace vanilla pudding with banana or caramel flavor. Both go well with apples, but the final taste will be more pronounced than in the original vanilla version.
How do I prevent the sponge from collapsing?
Fold the flour mixed with baking powder into the egg foam very gently, ideally using a spatula or wooden spoon. Gentle mixing preserves the air beaten into the egg whites, keeping the sponge light.
