Apple Cake
I have made the apple and whipped cream cake many times, especially when I have apples that no one eats or when I need something refreshing and easy to put together. The good thing is that you don't need complicated techniques; just set aside a little time for the oven and have patience to let it cool before flipping it over. The apple slices become soft, and the cake base is fluffy, without heavy syrups or creams. It's the kind of dessert that you can chill in the fridge for a while and is suitable for various occasions.
Quick Info
Total Time: About 1 hour and 10 minutes (excluding cooling)
Preparation Time: 15-20 minutes
Baking Time: 50 minutes (30 for apples + 20 for the cake)
Servings: 8-10
Difficulty: Easy-medium
Recipe Type: Apple and whipped cream cake, suitable for any meal or occasion
Ingredients
Apples:
6-7 apples
5 tablespoons sugar
half a teaspoon of cinnamon
Cake Base:
5 eggs
5 tablespoons sugar
5 tablespoons flour
1 packet baking powder
2 packets vanilla sugar
Decoration:
200 ml whipped cream (Hulala or another whipping cream)
For soaking (optional):
Sugar water, to taste
Preparation Method
1. Preparing the Apples
Peel the apples and slice them to a suitable thickness. Place them directly in a greased round baking dish to prevent sticking. Sprinkle the 5 tablespoons of sugar over the apples, ensuring it covers as many slices as possible.
2. Baking the Apples
Put the dish with the apples in a preheated oven at 180 degrees Celsius. Let them bake for about 30 minutes. When you see that the apples are almost cooked, similar to those in compote, turn off the oven and remove the dish. Sprinkle the cinnamon on top while they are still hot.
3. The Cake Base
While the apples are baking, prepare the cake base. Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the 5 tablespoons of sugar. Continue mixing until you achieve a firm meringue. Add the yolks one at a time, mixing gently. Add the baking powder and vanilla sugar. Finally, fold in the flour gradually using a spatula, not a mixer, to avoid deflating the mixture.
4. Assembling for Baking
Pour the cake batter over the baked apples in the dish and level it with a spatula. Return the dish to the oven at the same temperature (180 degrees Celsius) for about another 20 minutes. After this time, check the cake with a toothpick – if it comes out clean, it’s ready.
5. Cooling and Flipping
Remove the dish from the oven and let it cool completely, ideally in the fridge for a few hours. If you want, you can soak the cake with simple sugar water – I sometimes prefer it this way, so it’s not too dry. After cooling, flip the cake onto a flat plate, so the apples are on top.
6. The Whipped Cream
Whip the liquid cream (Hulala or another brand) until you achieve firm peaks. Spread the whipped cream evenly over the layer of apples.
Why I Make This Recipe Often
It’s a useful recipe when you have apples on hand and want to use them in a light cake. The cake base is not demanding, and the combination with whipped cream makes it suitable for summer. It keeps well in the fridge and doesn’t become heavy or dry. I also like it because you can adjust the amount of sugar depending on how sweet the apples are.
Tips and Variations
Tips
- Use apples that don’t break down completely when baked, so they maintain their shape.
- The dish should be non-stick or well-greased to prevent the cake from sticking after baking.
- Allow the cake to cool completely before flipping it; otherwise, the apples may come off haphazardly.
Substitutions
- You can use another type of whipped cream; it doesn’t have to be Hulala, but it should be one that whips well.
- If you don’t have vanilla sugar, you can add a little vanilla extract directly to the cake batter.
- Apples can be replaced with pears, but the texture and final taste will be different.
Variations
- If you want a thinner layer of apples, use 4-5 apples instead of 6-7.
- You can add chopped nuts between the apples and the cake if you want something crunchy.
- For a more flavorful cake base, you can add a little cinnamon to the batter as well.
Serving Ideas
- Serve the slices cold, straight from the fridge, with fresh whipped cream on top.
- It goes well with a bit of apricot or raspberry jam on the side if you want a tart contrast.
- For decoration, you can sprinkle a little extra cinnamon over the whipped cream.
Frequently Asked Questions
1. Can I use grated apples instead of slices?
You can, but the final texture will be a bit wetter, and you won’t achieve the same layered apple look.
2. Do I need to chill the cake before flipping it?
Yes, it’s important for it to be well-chilled; otherwise, the cake may break, or the apples won’t stay on top after flipping.
3. Can I make the cake without baking powder?
You can try, if the eggs are very fresh and you whip them well, but the cake won’t rise as reliably.
4. Is the whipped cream only placed on top, or can it be added between layers?
In the original recipe, the whipped cream is only on top. If you want, you can slice the cake and add a thin layer in the middle, but it's not necessary.
5. Can the cake be frozen?
I do not recommend it. The cake and apples change texture when thawed, and the whipped cream separates.
Nutritional Values
Estimation for one slice (out of 10):
Calories: approx. 180-210 kcal
Protein: 3-4 g
Carbohydrates: 30-35 g
Fat: 5-6 g
Values may vary depending on the size of the apples, type of cream, and how much sugar you use. It’s a light dessert with moderate sugar, without large amounts of fat or butter.
Storage and Reheating
The apple and whipped cream cake can be stored in the fridge, covered, for up to 3 days. The cake remains fluffy, and the apples do not harden. Reheating is not recommended – it is served cold. If left uncovered, the whipped cream may change texture. Do not keep it at room temperature for more than a few hours.
Ingredients: 6-7 apples 5 tablespoons sugar half a teaspoon of cinnamon The batter: 5 eggs 5 tablespoons sugar 5 tablespoons flour 1 packet baking powder 2 packets vanilla sugar 200 ml whipped cream
