The first time I made this apple cake was when I craved something quick, yet still more special than a regular sponge cake. I enjoy preparing it together with my husband; we organize ourselves at each stage, and it comes together much faster. The recipe is simple, requiring no complicated techniques or ingredients you wouldn't have at home. The bottom layer with cookies makes a difference and it's worth trying at least once.
Quick Info
Total time: about 1 hour
Preparation time: 25-30 minutes
Baking time: 30 minutes (at 150°C, electric oven)
Servings: 12
Difficulty: easy
Recipe type: homemade cake, quick dessert with apples
Ingredients
9 eggs
1 cup sugar (or to taste, if you prefer it sweeter or less sweet)
2 packs of large sweet cookies
5-6 large apples (do not peel)
cinnamon (to taste)
almond, lemon, or vanilla essence (I use almond)
200 g oil
flour as needed for a cake batter (add gradually until the consistency is right)
vaniila sugar
powdered sugar (for decoration)
Preparation steps
1. Crack the eggs and separate the egg whites from the yolks. Beat the egg whites until stiff, gradually adding the sugar until it dissolves.
2. In a small bowl, mix the yolks with the oil and add them one by one to the egg white foam, gently mixing after each addition.
3. Add the essence (usually almond), vanilla sugar, and finally incorporate the flour, adding a little at a time until the mixture has the usual cake batter texture.
4. Separately, grate the apples with the peel and mix them with sugar to taste and cinnamon. Let them rest for 10 minutes to release juice.
5. Crush the cookies finely. Do not turn them into fine powder; just break them well by hand or with a rolling pin.
6. Place them in a tray (without greasing it beforehand), covering the bottom evenly.
7. Add the grated apples (with all the juice released) over the cookies. Spread them evenly and press lightly to allow the juice to soak into the cookies.
8. Pour the prepared batter over the top and level it.
9. Place the tray in the oven at 150°C (electric oven) for about 30 minutes. If using a flame oven, leave it on normal heat and check at the end with a toothpick, as with a cake.
10. Remove the tray and let the cake cool completely. Once cooled, cut into portions and when serving, turn each piece with the cookie layer facing up. Dust with powdered sugar.
Why I make this recipe often
I love it because it's quick, doesn't require many dishes, and doesn't need expensive ingredients. It's also perfect for when I have apples that need to be used quickly. It's easy to portion, doesn't crumble, and stays good even the next day.
Tips and variations
Tips
- The cookies matter: I use simple, sweet cookies, not digestive or filled ones.
- Apples: I don't drain them; I put them in with all the juice, otherwise, the cookie layer remains too dry.
- When mixing the flour, I stop when the mixture flows thicker than cream, to avoid it being too liquid or too dense.
Substitutions
- Almond essence can be replaced with lemon or vanilla essence.
- If I don't have enough apples, I can add pears, but the proportion of apples should remain dominant.
Variations
- You can add raisins or chopped nuts to the apple layer if you want a different texture.
- For a stronger cinnamon flavor, sprinkle a bit on top of the batter layer, not just in the apples.
Serving ideas
- The cake is good cold, from the fridge or at room temperature.
- It can be cut into small squares as a dessert with coffee or in larger portions as a snack between meals.
Frequently asked questions
1. Do the cookies have to be crushed finely or can they be in larger pieces? It’s best if they are crushed as finely as possible, but not to a fine powder. Larger pieces do not absorb the apple juice well.
2. Can it be made without almond essence? Yes, it works well with vanilla or lemon too. The essence is not mandatory; it just adds an extra note.
3. Why is the cake turned with the cookies facing up when served? After baking, the cookie layer softens from the apple juice and becomes like a base. Turning it makes it easier to cut and prevents it from sticking to the bottom of the tray.
4. Does the flour need to be measured exactly? No, it is added gradually until the batter is like for a cake, neither too liquid nor too thick. If you add too much flour, the cake will turn out dry.
5. Can I use green or Golden apples? Yes, any type of apple is suitable, but the juiciest ones yield more juice and work well for this recipe.
Nutritional values
Approximately, per serving (out of 12):
Calories: approx. 240 kcal
Protein: 4 g
Carbohydrates: 36 g
Fats: 8 g
Values are indicative and can vary depending on the cookies used and how much sugar you add to the apples.
Storage and reheating
The cake keeps well in the fridge, covered, for up to 2 days. I do not recommend keeping it longer, as the cookies absorb moisture and can become too soft. It’s best served cold or at room temperature. If you want to keep it longer, you can freeze the pieces, but the texture will change slightly after thawing.
Quick Info
Total time: about 1 hour
Preparation time: 25-30 minutes
Baking time: 30 minutes (at 150°C, electric oven)
Servings: 12
Difficulty: easy
Recipe type: homemade cake, quick dessert with apples
Ingredients
9 eggs
1 cup sugar (or to taste, if you prefer it sweeter or less sweet)
2 packs of large sweet cookies
5-6 large apples (do not peel)
cinnamon (to taste)
almond, lemon, or vanilla essence (I use almond)
200 g oil
flour as needed for a cake batter (add gradually until the consistency is right)
vaniila sugar
powdered sugar (for decoration)
Preparation steps
1. Crack the eggs and separate the egg whites from the yolks. Beat the egg whites until stiff, gradually adding the sugar until it dissolves.
2. In a small bowl, mix the yolks with the oil and add them one by one to the egg white foam, gently mixing after each addition.
3. Add the essence (usually almond), vanilla sugar, and finally incorporate the flour, adding a little at a time until the mixture has the usual cake batter texture.
4. Separately, grate the apples with the peel and mix them with sugar to taste and cinnamon. Let them rest for 10 minutes to release juice.
5. Crush the cookies finely. Do not turn them into fine powder; just break them well by hand or with a rolling pin.
6. Place them in a tray (without greasing it beforehand), covering the bottom evenly.
7. Add the grated apples (with all the juice released) over the cookies. Spread them evenly and press lightly to allow the juice to soak into the cookies.
8. Pour the prepared batter over the top and level it.
9. Place the tray in the oven at 150°C (electric oven) for about 30 minutes. If using a flame oven, leave it on normal heat and check at the end with a toothpick, as with a cake.
10. Remove the tray and let the cake cool completely. Once cooled, cut into portions and when serving, turn each piece with the cookie layer facing up. Dust with powdered sugar.
Why I make this recipe often
I love it because it's quick, doesn't require many dishes, and doesn't need expensive ingredients. It's also perfect for when I have apples that need to be used quickly. It's easy to portion, doesn't crumble, and stays good even the next day.
Tips and variations
Tips
- The cookies matter: I use simple, sweet cookies, not digestive or filled ones.
- Apples: I don't drain them; I put them in with all the juice, otherwise, the cookie layer remains too dry.
- When mixing the flour, I stop when the mixture flows thicker than cream, to avoid it being too liquid or too dense.
Substitutions
- Almond essence can be replaced with lemon or vanilla essence.
- If I don't have enough apples, I can add pears, but the proportion of apples should remain dominant.
Variations
- You can add raisins or chopped nuts to the apple layer if you want a different texture.
- For a stronger cinnamon flavor, sprinkle a bit on top of the batter layer, not just in the apples.
Serving ideas
- The cake is good cold, from the fridge or at room temperature.
- It can be cut into small squares as a dessert with coffee or in larger portions as a snack between meals.
Frequently asked questions
1. Do the cookies have to be crushed finely or can they be in larger pieces? It’s best if they are crushed as finely as possible, but not to a fine powder. Larger pieces do not absorb the apple juice well.
2. Can it be made without almond essence? Yes, it works well with vanilla or lemon too. The essence is not mandatory; it just adds an extra note.
3. Why is the cake turned with the cookies facing up when served? After baking, the cookie layer softens from the apple juice and becomes like a base. Turning it makes it easier to cut and prevents it from sticking to the bottom of the tray.
4. Does the flour need to be measured exactly? No, it is added gradually until the batter is like for a cake, neither too liquid nor too thick. If you add too much flour, the cake will turn out dry.
5. Can I use green or Golden apples? Yes, any type of apple is suitable, but the juiciest ones yield more juice and work well for this recipe.
Nutritional values
Approximately, per serving (out of 12):
Calories: approx. 240 kcal
Protein: 4 g
Carbohydrates: 36 g
Fats: 8 g
Values are indicative and can vary depending on the cookies used and how much sugar you add to the apples.
Storage and reheating
The cake keeps well in the fridge, covered, for up to 2 days. I do not recommend keeping it longer, as the cookies absorb moisture and can become too soft. It’s best served cold or at room temperature. If you want to keep it longer, you can freeze the pieces, but the texture will change slightly after thawing.