Every time I have guests and want something light yet impactful, I make this apple and vanilla cream cake. It's not a complicated recipe, doesn't require exotic ingredients, and the apples give it a fresh flavor. The sponge is airy, the cream is refreshing, and the combination of textures works well for both occasions and simply as a dessert after a meal.
Quick Info
Total Time: about 3 hours (including cooling)
Preparation Time: 40-50 minutes
Baking Time: 40 minutes
Servings: 12-16, depending on how you slice it
Difficulty: medium
Recipe Type: cake for guests or family
Ingredients
For the sponge:
5 eggs
1 cup sugar
2 packets vanilla sugar
5 tablespoons oil
1 cup flour
1 teaspoon baking powder
1 kg apples
cinnamon
orange zest
For the cream:
600 ml milk
2 packets vanilla pudding
10 tablespoons sugar
150 g butter
1 vial vanilla essence
For decoration (optional):
ground nuts
coconut
melted chocolate
Instructions
1. Preparing the apples and the baking tray
Peel the apples and grate them on a large grater. Spread the apples on the bottom of a baking tray (I usually use a medium-sized one), lined with parchment paper. Sprinkle 3-4 tablespoons of sugar on top, depending on how sweet the apples are, and add a layer of cinnamon to taste.
2. Preparing the sponge
Separate the eggs. Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and vanilla sugar, continuing to mix until the foam becomes firm and glossy.
In a separate bowl, mix the egg yolks with the oil and orange zest. Gently fold this mixture into the egg white foam using a spatula and wide movements, without vigorous mixing.
Add the flour mixed with baking powder, also using the spatula, slowly, so the mixture doesn’t deflate. The ingredients for the sponge should be at room temperature for a fluffy result.
3. Assembling and baking
Pour the sponge mixture over the layer of apples in the tray and level it out. Bake in a preheated oven at medium heat for about 40 minutes. It’s ready when the cake has risen and is lightly browned.
4. Vanilla cream
While the sponge is baking, start on the cream. Mix the pudding powder with 10 tablespoons of sugar and 100 ml of milk (from the 600 ml). Blend well, then add the remaining milk.
Place the mixture over low to medium heat, stirring constantly until it thickens, like a classic pudding. Remove from heat, add the vanilla essence, and let it cool to room temperature.
Once cooled, blend the pudding and gradually add the butter, spoon by spoon, until the cream becomes smooth. Allow it to cool completely before using.
5. Inverting and final assembly
After baking, remove the tray and invert the cake onto a serving platter or a larger tray, so the sponge layer is on the bottom and the apples are on top. Let it cool completely.
Spread the vanilla cream over the apples. Refrigerate the cake for at least 2-3 hours to firm up the cream and set the layers.
6. Decoration and serving
Once it has cooled well, dust with coconut (which I usually do), or with ground nuts or melted chocolate, according to your preference. Cut into suitable slices.
Why I make this recipe often
I make it often because it doesn't involve complicated techniques, can be made with regular apples from the garden or market, and doesn’t require elaborate decorations. It keeps well in the fridge for several days, and the apple-vanilla cream combination is liked by almost everyone. It’s suitable for both summer and autumn, being cool and light.
Tips and Variations
Tips
Allow the cake to cool completely before adding the cream—otherwise, it may become too soggy.
If you want a lighter sponge, the ingredients really need to be at room temperature.
Don’t try to rush the cooling of the oven or the sponge; you risk it deflating.
Don’t add too much cinnamon, especially if the apples aren’t very sweet.
Substitutions
You can use vanilla pudding from another brand, just make sure to respect the quantity for 600 ml of milk.
If you don’t have orange zest, it can be omitted, but it adds a nice flavor.
Sugar can be adjusted based on how sweet the apples are and how sweet you prefer the dessert.
Variations
It can be decorated with ground nuts, coconut, or melted chocolate. I prefer coconut, but ground nuts also give a nice appearance.
For a more pronounced flavor, a little lemon essence can be added to the sponge, but it’s not necessary.
Serving Ideas
Serve cold, straight from the fridge. It goes well on its own, but also with whipped cream or a bit of chocolate sauce if you like.
Frequently Asked Questions
1. Do I need to squeeze the apples before putting them in the tray?
No, do not squeeze the apples. Their juice helps with the final texture and flavor, but if you have very juicy apples and want to avoid a soggy sponge, you can lightly squeeze out the excess.
2. Can the cream be made without butter?
It won’t be as smooth without butter. The butter gives it stability and creaminess. Without it, the cream remains a regular pudding, not quite suitable as a finishing layer.
3. Can I use other fruits instead of apples?
Technically, yes, but the final texture will be different. The recipe is designed for grated apples. Using pears or quinces will change the taste and consistency, so I don’t recommend it for a first attempt.
4. Is it necessary to invert the cake while it’s still warm?
Ideally, invert it while it’s still warm; otherwise, the apples may stick to the parchment paper, and the top layer won’t remain intact.
5. What size of tray is suitable?
A standard baking tray, not too large, so the sponge isn’t too thin. Keep in mind that the apple layer should be even.
Nutritional Values
Approximately, one slice (out of 16) has about 210-250 kcal. Macros (per serving, approximately): 6 g protein, 11 g fat, 30 g carbohydrates. These are just estimates; the exact values may vary based on how much sugar you use and the size of the portions.
Storage and Reheating
The cake keeps well in the fridge, covered, for 2-3 days. I do not recommend reheating—it’s served cold, and the cream doesn’t hold up to heating. If you need to transport it, keep it cool until serving. If it sits at room temperature for too long, the cream may start to soften.
Quick Info
Total Time: about 3 hours (including cooling)
Preparation Time: 40-50 minutes
Baking Time: 40 minutes
Servings: 12-16, depending on how you slice it
Difficulty: medium
Recipe Type: cake for guests or family
Ingredients
For the sponge:
5 eggs
1 cup sugar
2 packets vanilla sugar
5 tablespoons oil
1 cup flour
1 teaspoon baking powder
1 kg apples
cinnamon
orange zest
For the cream:
600 ml milk
2 packets vanilla pudding
10 tablespoons sugar
150 g butter
1 vial vanilla essence
For decoration (optional):
ground nuts
coconut
melted chocolate
Instructions
1. Preparing the apples and the baking tray
Peel the apples and grate them on a large grater. Spread the apples on the bottom of a baking tray (I usually use a medium-sized one), lined with parchment paper. Sprinkle 3-4 tablespoons of sugar on top, depending on how sweet the apples are, and add a layer of cinnamon to taste.
2. Preparing the sponge
Separate the eggs. Beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and vanilla sugar, continuing to mix until the foam becomes firm and glossy.
In a separate bowl, mix the egg yolks with the oil and orange zest. Gently fold this mixture into the egg white foam using a spatula and wide movements, without vigorous mixing.
Add the flour mixed with baking powder, also using the spatula, slowly, so the mixture doesn’t deflate. The ingredients for the sponge should be at room temperature for a fluffy result.
3. Assembling and baking
Pour the sponge mixture over the layer of apples in the tray and level it out. Bake in a preheated oven at medium heat for about 40 minutes. It’s ready when the cake has risen and is lightly browned.
4. Vanilla cream
While the sponge is baking, start on the cream. Mix the pudding powder with 10 tablespoons of sugar and 100 ml of milk (from the 600 ml). Blend well, then add the remaining milk.
Place the mixture over low to medium heat, stirring constantly until it thickens, like a classic pudding. Remove from heat, add the vanilla essence, and let it cool to room temperature.
Once cooled, blend the pudding and gradually add the butter, spoon by spoon, until the cream becomes smooth. Allow it to cool completely before using.
5. Inverting and final assembly
After baking, remove the tray and invert the cake onto a serving platter or a larger tray, so the sponge layer is on the bottom and the apples are on top. Let it cool completely.
Spread the vanilla cream over the apples. Refrigerate the cake for at least 2-3 hours to firm up the cream and set the layers.
6. Decoration and serving
Once it has cooled well, dust with coconut (which I usually do), or with ground nuts or melted chocolate, according to your preference. Cut into suitable slices.
Why I make this recipe often
I make it often because it doesn't involve complicated techniques, can be made with regular apples from the garden or market, and doesn’t require elaborate decorations. It keeps well in the fridge for several days, and the apple-vanilla cream combination is liked by almost everyone. It’s suitable for both summer and autumn, being cool and light.
Tips and Variations
Tips
Allow the cake to cool completely before adding the cream—otherwise, it may become too soggy.
If you want a lighter sponge, the ingredients really need to be at room temperature.
Don’t try to rush the cooling of the oven or the sponge; you risk it deflating.
Don’t add too much cinnamon, especially if the apples aren’t very sweet.
Substitutions
You can use vanilla pudding from another brand, just make sure to respect the quantity for 600 ml of milk.
If you don’t have orange zest, it can be omitted, but it adds a nice flavor.
Sugar can be adjusted based on how sweet the apples are and how sweet you prefer the dessert.
Variations
It can be decorated with ground nuts, coconut, or melted chocolate. I prefer coconut, but ground nuts also give a nice appearance.
For a more pronounced flavor, a little lemon essence can be added to the sponge, but it’s not necessary.
Serving Ideas
Serve cold, straight from the fridge. It goes well on its own, but also with whipped cream or a bit of chocolate sauce if you like.
Frequently Asked Questions
1. Do I need to squeeze the apples before putting them in the tray?
No, do not squeeze the apples. Their juice helps with the final texture and flavor, but if you have very juicy apples and want to avoid a soggy sponge, you can lightly squeeze out the excess.
2. Can the cream be made without butter?
It won’t be as smooth without butter. The butter gives it stability and creaminess. Without it, the cream remains a regular pudding, not quite suitable as a finishing layer.
3. Can I use other fruits instead of apples?
Technically, yes, but the final texture will be different. The recipe is designed for grated apples. Using pears or quinces will change the taste and consistency, so I don’t recommend it for a first attempt.
4. Is it necessary to invert the cake while it’s still warm?
Ideally, invert it while it’s still warm; otherwise, the apples may stick to the parchment paper, and the top layer won’t remain intact.
5. What size of tray is suitable?
A standard baking tray, not too large, so the sponge isn’t too thin. Keep in mind that the apple layer should be even.
Nutritional Values
Approximately, one slice (out of 16) has about 210-250 kcal. Macros (per serving, approximately): 6 g protein, 11 g fat, 30 g carbohydrates. These are just estimates; the exact values may vary based on how much sugar you use and the size of the portions.
Storage and Reheating
The cake keeps well in the fridge, covered, for 2-3 days. I do not recommend reheating—it’s served cold, and the cream doesn’t hold up to heating. If you need to transport it, keep it cool until serving. If it sits at room temperature for too long, the cream may start to soften.