Caramelized Apple Dessert Cake

I made this caramelized apple cake one evening when I had a few not-so-attractive apples and a clear craving for something sweet but not too complicated. What I love about it is that it’s made in stages – each with its own break, so you don’t have to do everything at once. The sponge is light and airy, the apples add that caramel flavor, and the vanilla cream ties it all together. It comes together fairly quickly if you have the ingredients prepped in advance.

Quick Info

Total time: about 1.5 hours (including cooling and assembling)
Preparation time: 35-40 minutes active
Baking time: 25 minutes
Servings: 8-10
Difficulty: medium
Recipe type: homemade dessert, perfect for the weekend or when you have guests

Ingredients

Sponge:
4 eggs
5 tablespoons sugar
1 packet vanilla sugar
4 tablespoons flour
1 tablespoon cornstarch
1 teaspoon baking powder

Caramelized apples:
2 apples (diced)
3 tablespoons sugar
1 tablespoon butter
1/2 teaspoon cinnamon

Vanilla cream:
350 ml milk
3 large egg yolks
1 tablespoon vanilla pudding powder
2 tablespoons cornstarch
1 tablespoon flour
2 packets vanilla sugar

Additionally:
150 ml whipped cream (for drinking or decorating)
Ground walnuts (for garnish)

Preparation Method

1. Preparing the sponge
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they hold stiff peaks – I use an electric mixer on high speed. Gradually add the sugar and vanilla sugar while continuing to mix until you achieve a glossy, firm meringue. Then, add the yolks to the meringue and mix on low speed just until incorporated.
In a separate bowl, mix the flour, cornstarch, and baking powder. Gradually add the flour mixture, one tablespoon at a time, to the meringue, gently folding it in with a spatula from the bottom up to avoid losing air.
Prepare a 24 cm round baking pan by greasing it with butter and dusting it with flour. Pour in the sponge batter and level it out. Bake in a preheated oven at 180°C for about 25 minutes. At the end, test with a toothpick; it should come out clean. Remove the pan and let it cool completely. Once cooled, slice the sponge horizontally to create two layers.

2. Caramelizing the apples
In a heavy-bottomed saucepan, add the 3 tablespoons of sugar and place it over medium heat until the sugar caramelizes – do not stir, just gently swirl the pan. When the sugar turns light brown, remove the pan from the heat and add the butter. Stir quickly to incorporate it into the hot caramel.
Add the diced apples to the caramel sauce and return to low heat. Allow to simmer, stirring gently from time to time, until the apples soften and the sauce reduces. Finally, add the cinnamon, stir once more, and let the apples cool.

3. Making the vanilla cream
Heat the milk with the sugar in a saucepan until just about to boil. In a bowl, whisk the egg yolks with a pinch of salt, then add 2-3 tablespoons of the warm milk to temper them. Incorporate the pudding powder, cornstarch, and flour. Then, slowly pour the hot milk in a thin stream while continuously whisking.
Transfer the mixture to a saucepan and cook over low heat, stirring constantly, until it thickens like pudding. Remove from heat, add the vanilla sugar, stir, and let cool (cover with plastic wrap directly on the surface of the cream to prevent a skin from forming).

4. Assembling
Place the first layer of sponge on a serving plate. Spread the cooled caramelized apples evenly on top. Add the vanilla cream (cold or at least at room temperature) on top and level it out. Cover with the second layer of sponge.

5. Decorating and cooling
Whip the cream until stiff and spread it over the cake. Sprinkle ground walnuts on top to taste. Refrigerate the cake for at least 3-4 hours – it slices much better after chilling.

Why I make this recipe often

It's one of those cakes I turn to when I have apples to use up and don’t want heavy or fatty desserts. It’s perfect for guests, slices easily after being in the fridge, and doesn’t require any fancy ingredients. It can be easily made a day in advance.

Tips and Variations

Tips
Follow the cooling steps – if you add the cream or warm apples on top of the sponge, it will become too soggy.
Do not overbake the sponge; it will become dry.
For the meringue, a high-speed mixer helps, but the meringue must be stiff – this is essential for the sponge's texture.
When caramelizing the sugar, do not leave it on the heat too long; if it gets too dark, it will be bitter.

Substitutions
Cornstarch can be replaced with flour if needed, but the texture won’t be as fine.
The pudding powder can be omitted, but the cream will have a simpler vanilla flavor.
You can use more apples if you want a thicker layer, but be careful not to overdo it to avoid a soggy cake.

Variations
Instead of apples, you can use pears or quinces, but the soaking time will differ.
You can add more cinnamon if you prefer a stronger flavor.
The cream can be whipped with a bit of powdered sugar for extra sweetness, but it’s not necessary.
Ground walnuts can be replaced with chopped almonds.

Serving Ideas
Serve cold, cut into squares or triangles.
It pairs well with coffee or black tea.
If you like, you can drizzle some liquid caramel when serving.

Frequently Asked Questions

1. Can I use more apples?
Yes, you can use 3-4 apples if you need a thicker layer, but be careful not to make the cake too wet.

2. Can I make the vanilla cream just with cornstarch, without pudding?
Yes, you can skip the pudding powder, but the texture and flavor will be slightly different, simpler.

3. Can I use plant-based whipped cream?
Plant-based whipped cream works, but the taste is different. If you don’t have a clear preference, both options are fine.

4. What do I do if the sponge sticks to the pan?
The simplest solution is to grease the pan well with butter and flour. If you have parchment paper, you can use it on the bottom of the pan.

5. How do I cut the sponge without breaking it?
Use a long, sharp knife and cut slowly, rotating the sponge as you work.

Nutritional Values

Estimate for one serving (out of 10): approximately 210-250 kcal, varying based on how much whipped cream and nuts you add at the end. Carbohydrates: 30-35 g. Protein: 5-6 g. Fat: 8-10 g. These are just approximate values; each ingredient and quantity used will influence the final result.

Storage and Reheating

The caramelized apple cake can be stored in the refrigerator, covered, for up to 3 days. I do not recommend freezing it, as the texture will change. It is served cold and does not require reheating, but if you prefer a softer slice, you can leave it at room temperature for 15 minutes before serving. After 2-3 days, the sponge becomes moister but is still good to eat.

 Ingredients: Base: 4 eggs, 5 tablespoons of sugar, 1 packet of vanilla sugar, 4 tablespoons of flour, 1 tablespoon of cornstarch, 1 teaspoon of baking powder. Caramelized apples: 2 apples diced, 3 tablespoons of sugar, 1 tablespoon of butter, 1/2 teaspoon of cinnamon. Vanilla cream: 350 ml of sweet milk, 3 large egg yolks, 1 tablespoon of vanilla pudding powder, 2 tablespoons of cornstarch, 1 tablespoon of flour, 2 packets of vanilla sugar. Additionally: 150 ml of whipped cream, ground nuts.

 Tags:  apple pie caramelized apple cake vanilla cream whipped cream nut