Fluffy sponge cake, soft apple filling with vanilla pudding, smooth cream and grated chocolate come together in this delicious layered dessert. Thanks to the light base and the fresh taste of green apples, it doesn’t feel heavy and looks beautiful even on a festive table.
Preparation is divided into several simple steps that naturally follow one another. Just bake a thin sponge, cook the apples, prepare the cream and assemble all the layers. Let the finished dessert set in the fridge so it slices well and the layers stay together.
What You’ll Need
For the sponge:
- 3 egg whites,
- a pinch of salt,
- 3 egg yolks,
- 4 tablespoons sugar,
- 2 tablespoons plain flour.
For the apple filling:
- 750 g coarsely grated green apples,
- 150 ml water,
- 1 packet vanilla pudding powder,
- sugar to taste.
For the cream:
- 400–500 ml whipping cream,
- 3 tablespoons powdered sugar, as needed,
- 200 g sour cream,
- cold gelatine stabilizer.
For preparing the tray and finishing:
- oil for greasing the tray,
- flour for dusting the tray,
- 80 g grated dark or milk chocolate.
The original recipe does not specify the amount of oil, flour for dusting, or gelatine stabilizer, so use them according to the size of your tray and the instructions on the stabilizer packaging.
Step-by-Step Preparation:
1. Whipping the egg whites: Pour the egg whites into a clean bowl, add a pinch of salt and beat until stiff peaks form. Properly whipped egg whites help create a light and airy sponge.
2. Making the batter: In another bowl, beat the yolks with sugar until smooth. Add the plain flour and finally gently fold in the whipped egg whites to get a smooth batter.
3. Spreading on the tray: Grease the tray with oil and dust with flour. Pour the prepared batter onto it, spread evenly and smooth the surface so the baked sponge has an even height.
4. Baking the sponge: Bake in a preheated oven at 150°C for 10–15 minutes as needed. Let it cool completely before adding the apple layer.
5. Cooking the apples: Peel the green apples, coarsely grate them and transfer to a pot. Cook over low heat, stirring occasionally, until they soften.
6. Thickening the apple filling: Thoroughly mix the vanilla pudding powder in 150 ml water and pour over the softened apples. Mix well, sweeten to taste, and spread the cooked filling evenly over the cooled sponge.
7. Whipping the cream: Pour the whipping cream into a bowl and beat until stiff. Add three tablespoons of powdered sugar as needed while whipping.
8. Preparing the cream: Put half the sour cream in a bowl, add the cold gelatine stabilizer and beat together. Add the second half of the sour cream, mix thoroughly and combine with the whipped cream to make a smooth cream.
9. Spreading the cream: Spread the prepared cream over the apple filling, smooth it out and level the surface. Place the dessert in the fridge and let it set.
10. Chocolate finishing: Finely grate dark or milk chocolate. Once the dessert is chilled and the cream is firm, sprinkle the entire surface with the prepared chocolate.
11. Serving: Cut the set dessert into neat slices and serve chilled. Cut carefully so the sponge, apple and cream layers remain nicely separated.
How to Work with Each Layer
The sponge must be cooled before adding the apple filling. Likewise, don’t rush spreading the cream onto warm apples, as a firm cream helps keep the dessert’s layers clean and even.
How to Get Neat Slices
Slice the dessert only after it has set in the fridge. Use a sharp knife and clean the blade between each cut so the light cream doesn’t mix with the apple filling and chocolate.
