I have made this layered cake with apples and vanilla cream several times, especially when I need something that will serve the whole family and keep well from one day to the next. I usually start preparing the layers the night before, so I have time to assemble it and let the cake soften in the fridge overnight. The apples and vanilla cream are quite simple, with no hard-to-find ingredients.
Quick Info
Total time: about 2 hours, plus overnight cooling time
Preparation time: about 60 minutes
Baking time: approximately 40-50 minutes in total for the layers
Servings: 20-24 (a large tray, portioned as desired)
Difficulty: medium, requires a bit of patience with the layers
Recipe type: homemade dessert, suitable for holidays
Ingredients
Layers:
18 tablespoons sparkling mineral water
18 tablespoons oil
15 tablespoons sugar
1 packet baking powder
Zest of one orange (to taste)
750 g all-purpose flour
Apple filling:
1.5 kg apples (golden, ionatan, or any sweet-tart variety)
1-2 tablespoons butter
5-6 tablespoons sugar, depending on the sweetness of the apples
1 teaspoon cinnamon
Vanilla cream:
500 ml milk
2 egg yolks
4 tablespoons sugar
2 packets vanilla sugar
4 tablespoons cornstarch or flour
2 small bottles or vials of vanilla essence
2 tablespoons margarine or butter
Preparation steps
1. Preparing the layers
In a large bowl, mix the sparkling water, oil, sugar, and orange zest. Whisk for a few minutes just until the sugar dissolves.
Sift the flour together with the baking powder, then gradually add it to the liquid mixture. Knead until you obtain a smooth, slightly elastic dough that doesn't stick to your hands but remains soft and pliable. If it feels too soft, add another tablespoon of flour; if it's too hard, sprinkle in a little sparkling water.
Divide the dough into four equal pieces. On a floured surface, roll out the first piece into a sheet as thin as possible, suitable for the size of the tray you are using.
Grease the bottom of the tray with margarine and line it with parchment paper. Carefully lift the sheet and place it on the tray, taking care not to tear it. Prick the sheet with a fork in several places to prevent it from puffing up while baking.
Bake each sheet in a preheated oven at 180°C for about 10-12 minutes, just until it takes on a light color and dries out. It shouldn't brown too much, just be firm to the touch. When ready, transfer the sheet to a wooden board and continue with the rest of the dough until all four sheets are baked and completely cooled.
2. Apple filling
Peel the apples, grate them on a large grater, and place them directly into a large pot.
Melt the butter over low heat, then add the apples and sugar. Stir and cook over medium heat until the apples are well softened and most of the liquid has evaporated. This takes about 15-20 minutes, depending on how juicy the apples are.
When the liquid reduces, add the cinnamon, cook for another 2 minutes, then turn off the heat and let the mixture cool completely before assembling.
3. Vanilla cream
In a bowl, whisk the egg yolks with the sugar and vanilla sugar. Add a few tablespoons of milk, then the cornstarch, mixing well to avoid lumps.
Heat the remaining milk separately until just about to boil. When it starts to simmer, gradually pour the egg yolk and cornstarch mixture into the hot milk, whisking continuously. Lower the heat and cook the cream until it thickens like a pudding, about 5-6 minutes, stirring constantly.
Remove the pot from the heat, add the margarine or butter, and mix until completely melted. Add the vanilla essence. Let the cream cool for 2-3 minutes, but use it warm for assembling.
4. Assembly
Place the first layer on a flat tray or platter. Spread half of the cooled apple filling over it. Add the second layer, and on top of it, spread the hot vanilla cream, leveling it as evenly as possible.
Next, add the third layer, followed by the remaining apple filling. Finally, place the last layer on top. Gently press down to settle everything.
Cover the cake with a clean tray or cutting board, placing something heavy on top (like a bag of flour or some books) to press it down well. Refrigerate for at least 8 hours, ideally overnight, to allow the layers to soften and the flavors to meld.
5. Why I make this recipe often
It's a cake that keeps well and has a balanced taste. The layers soften overnight and are easy to cut. I can make it in advance for busy days or when I need to serve multiple portions at an event. The ingredients are simple, and the apples give it a fresh flavor.
Tips and Variations
Tips
If the dough is too hard, add a few tablespoons of sparkling mineral water. If it's too soft, sprinkle with flour.
For the layers, do not open the oven in the first 7-8 minutes to avoid sudden drying.
The cream should be hot when you pour it over the layer to soften the base and prevent a crust from forming.
Always let the cake press for at least 8 hours; this is the only way the layers become soft.
Substitutions
You can use butter instead of margarine for both the layers and the cream.
For those without cornstarch, flour can be used in the cream, but it will be slightly denser.
Sugar can be adjusted based on the sweetness of the apples or personal preference.
Variations
You can add chopped nuts to the apple filling for more texture.
Orange zest can be replaced with lemon zest.
You can substitute part of the flour with whole wheat flour for the layers, but they will turn out more rustic.
Serving Ideas
Cut the cake into squares or rectangles after it has been in the fridge overnight. You can dust it with powdered sugar before serving for a more festive look. It pairs well with coffee or tea.
Frequently Asked Questions
1. Can the layers be made a day in advance?
Yes, the baked layers can be kept at room temperature, covered with a clean towel, and used the next day for assembly.
2. Can I freeze the cake?
I do not recommend freezing because the layers and cream change texture and may release water upon thawing.
3. What if I don't have sparkling water?
You can substitute it with still water, but the layers won't turn out as airy.
4. What can I use to grease the tray if I don't have margarine?
You can use butter or even oil; the important thing is that the layers do not stick.
5. Can I use instant pudding instead of vanilla cream?
You can if you're short on time, but homemade cream is tastier and denser.
Nutritional values (estimation)
One serving (out of 24 pieces) has about 180-220 kcal.
Carbohydrates: 35-40 g
Protein: 2-3 g
Fats: 5-7 g
These values may vary depending on the thickness of the layers, portion sizes, and types of ingredients used.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. It continues to soften with each passing day. I do not recommend reheating; it is served cold or at room temperature. The layers become tender and absorb the cream and apple juice.
This is one of the cakes I make when I need something classic and reliable, without the hassle of sophisticated ingredients.
Quick Info
Total time: about 2 hours, plus overnight cooling time
Preparation time: about 60 minutes
Baking time: approximately 40-50 minutes in total for the layers
Servings: 20-24 (a large tray, portioned as desired)
Difficulty: medium, requires a bit of patience with the layers
Recipe type: homemade dessert, suitable for holidays
Ingredients
Layers:
18 tablespoons sparkling mineral water
18 tablespoons oil
15 tablespoons sugar
1 packet baking powder
Zest of one orange (to taste)
750 g all-purpose flour
Apple filling:
1.5 kg apples (golden, ionatan, or any sweet-tart variety)
1-2 tablespoons butter
5-6 tablespoons sugar, depending on the sweetness of the apples
1 teaspoon cinnamon
Vanilla cream:
500 ml milk
2 egg yolks
4 tablespoons sugar
2 packets vanilla sugar
4 tablespoons cornstarch or flour
2 small bottles or vials of vanilla essence
2 tablespoons margarine or butter
Preparation steps
1. Preparing the layers
In a large bowl, mix the sparkling water, oil, sugar, and orange zest. Whisk for a few minutes just until the sugar dissolves.
Sift the flour together with the baking powder, then gradually add it to the liquid mixture. Knead until you obtain a smooth, slightly elastic dough that doesn't stick to your hands but remains soft and pliable. If it feels too soft, add another tablespoon of flour; if it's too hard, sprinkle in a little sparkling water.
Divide the dough into four equal pieces. On a floured surface, roll out the first piece into a sheet as thin as possible, suitable for the size of the tray you are using.
Grease the bottom of the tray with margarine and line it with parchment paper. Carefully lift the sheet and place it on the tray, taking care not to tear it. Prick the sheet with a fork in several places to prevent it from puffing up while baking.
Bake each sheet in a preheated oven at 180°C for about 10-12 minutes, just until it takes on a light color and dries out. It shouldn't brown too much, just be firm to the touch. When ready, transfer the sheet to a wooden board and continue with the rest of the dough until all four sheets are baked and completely cooled.
2. Apple filling
Peel the apples, grate them on a large grater, and place them directly into a large pot.
Melt the butter over low heat, then add the apples and sugar. Stir and cook over medium heat until the apples are well softened and most of the liquid has evaporated. This takes about 15-20 minutes, depending on how juicy the apples are.
When the liquid reduces, add the cinnamon, cook for another 2 minutes, then turn off the heat and let the mixture cool completely before assembling.
3. Vanilla cream
In a bowl, whisk the egg yolks with the sugar and vanilla sugar. Add a few tablespoons of milk, then the cornstarch, mixing well to avoid lumps.
Heat the remaining milk separately until just about to boil. When it starts to simmer, gradually pour the egg yolk and cornstarch mixture into the hot milk, whisking continuously. Lower the heat and cook the cream until it thickens like a pudding, about 5-6 minutes, stirring constantly.
Remove the pot from the heat, add the margarine or butter, and mix until completely melted. Add the vanilla essence. Let the cream cool for 2-3 minutes, but use it warm for assembling.
4. Assembly
Place the first layer on a flat tray or platter. Spread half of the cooled apple filling over it. Add the second layer, and on top of it, spread the hot vanilla cream, leveling it as evenly as possible.
Next, add the third layer, followed by the remaining apple filling. Finally, place the last layer on top. Gently press down to settle everything.
Cover the cake with a clean tray or cutting board, placing something heavy on top (like a bag of flour or some books) to press it down well. Refrigerate for at least 8 hours, ideally overnight, to allow the layers to soften and the flavors to meld.
5. Why I make this recipe often
It's a cake that keeps well and has a balanced taste. The layers soften overnight and are easy to cut. I can make it in advance for busy days or when I need to serve multiple portions at an event. The ingredients are simple, and the apples give it a fresh flavor.
Tips and Variations
Tips
If the dough is too hard, add a few tablespoons of sparkling mineral water. If it's too soft, sprinkle with flour.
For the layers, do not open the oven in the first 7-8 minutes to avoid sudden drying.
The cream should be hot when you pour it over the layer to soften the base and prevent a crust from forming.
Always let the cake press for at least 8 hours; this is the only way the layers become soft.
Substitutions
You can use butter instead of margarine for both the layers and the cream.
For those without cornstarch, flour can be used in the cream, but it will be slightly denser.
Sugar can be adjusted based on the sweetness of the apples or personal preference.
Variations
You can add chopped nuts to the apple filling for more texture.
Orange zest can be replaced with lemon zest.
You can substitute part of the flour with whole wheat flour for the layers, but they will turn out more rustic.
Serving Ideas
Cut the cake into squares or rectangles after it has been in the fridge overnight. You can dust it with powdered sugar before serving for a more festive look. It pairs well with coffee or tea.
Frequently Asked Questions
1. Can the layers be made a day in advance?
Yes, the baked layers can be kept at room temperature, covered with a clean towel, and used the next day for assembly.
2. Can I freeze the cake?
I do not recommend freezing because the layers and cream change texture and may release water upon thawing.
3. What if I don't have sparkling water?
You can substitute it with still water, but the layers won't turn out as airy.
4. What can I use to grease the tray if I don't have margarine?
You can use butter or even oil; the important thing is that the layers do not stick.
5. Can I use instant pudding instead of vanilla cream?
You can if you're short on time, but homemade cream is tastier and denser.
Nutritional values (estimation)
One serving (out of 24 pieces) has about 180-220 kcal.
Carbohydrates: 35-40 g
Protein: 2-3 g
Fats: 5-7 g
These values may vary depending on the thickness of the layers, portion sizes, and types of ingredients used.
Storage and Reheating
The cake can be stored in the fridge, covered, for up to 4 days. It continues to soften with each passing day. I do not recommend reheating; it is served cold or at room temperature. The layers become tender and absorb the cream and apple juice.
This is one of the cakes I make when I need something classic and reliable, without the hassle of sophisticated ingredients.