I found some apples in the freezer and initially wanted to make a tart, but I noticed I also had a serious stock of plain biscuits taking up unnecessary space. I decided to use both and prepare a quick cake with a biscuit base, a layer of apples, and vanilla cream. It’s the kind of dessert that doesn’t involve whipping egg whites or using many pans, but it does require you to prepare your ingredients in advance.
Quick Info
Total time: about 1 hour and 15 minutes, plus cooling
Preparation time: 30 minutes
Cooking/baking time: 25 minutes (10 for the apples, 15 for baking the tray)
Servings: 10-12
Difficulty: easy to medium
Recipe type: homemade cake, suitable for dessert or snack
Ingredients
For the base:
400 g plain biscuits
100 g coarsely chopped nuts
100 g butter
250 ml milk
2 tablespoons sugar
1 pinch of salt
For the apple layer:
1 kg tart apples, grated
2 teaspoons cinnamon
2 tablespoons sugar
2 tablespoons semolina (only if the apples are juicy)
For the vanilla cream:
2 egg yolks
500 ml milk
3 tablespoons sugar
4 tablespoons flour
1 pinch of salt
100 g butter
2 packets of vanilla sugar
1 teaspoon vanilla extract
Decoration:
halves of nuts (optional)
Preparation Method
1. Preparing the apple layer
Remove the apples from the freezer if using frozen ones and let them thaw completely. Place them in a pot with the sugar and cinnamon. Stir over medium heat for about 10 minutes until they release juice and a syrup starts to form. When the apples are soft and the liquid has reduced, add the semolina and turn off the heat. The semolina helps bind the mixture if the apples are very juicy, but it’s not necessary if the apples are drier.
2. The biscuit base
Crush the biscuits by hand or with a rolling pin; they don’t need to be powdered. Place them in a large bowl and add the coarsely chopped nuts. In a small saucepan, heat the milk with the butter, sugar, and salt. Stir over heat until the butter and sugar have dissolved. Pour the hot milk over the biscuits and nuts and mix quickly to ensure all the biscuits are evenly soaked.
3. Assembling and baking the base
Line a 24x30 cm tray with baking paper. Place the biscuit mixture in the tray and press it down with slightly damp hands to create an even and well-pressed layer. Spread the prepared apples over the biscuit base. Level it out and bake in the oven at 180°C for 15 minutes.
4. The vanilla cream
In a bowl, beat the egg yolks with the salt and sugar. Add a little cold milk, then incorporate the flour. Heat the remaining milk separately, and when it’s almost boiling, pour it over the egg yolk mixture, whisking well. Place the mixture over medium heat and keep stirring with a whisk until it thickens and bubbles form at the edges. Finally, add the vanilla extract and remove the pot from the heat. Allow the cream to cool to room temperature.
In another bowl, beat the butter with the vanilla sugar until fluffy. Gradually incorporate the cooled cream, mixing a little at a time until everything is combined. Don’t rush this step to prevent the cream from curdling.
5. Finishing and serving
Let the cake cool completely, then cut into portions and top with the vanilla cream. For decoration, I placed a half of a nut on each piece, but this is optional.
Why I make this recipe often
It uses basic ingredients that are always available at home. The biscuit base is quick to make and doesn’t dirty many dishes. If you have apples prepared in advance, it takes even less time. The cake keeps well in the fridge and can be made a day ahead.
Tips and Variations
Tips
If the apples don’t release enough juice after cooking, skip the semolina.
You can adjust the sugar based on how sweet you want the apples and cream.
The base is easiest to press down with slightly damp hands to prevent sticking.
Don’t put the vanilla cream on the hot cake, or the butter in the cream will melt.
Substitutions
Nuts can be omitted or replaced with hazelnuts if you have them.
You can use digestive or plain biscuits, but avoid those with strong flavors or very sweet ones.
In the cream, you can use natural vanilla instead of extract and vanilla sugar.
Variations
You can add raisins to the apple layer for extra texture.
You can make a layer of whipped cream instead of vanilla cream if you want something lighter.
Serving Ideas
Serve cold, straight from the fridge.
Goes well with tea or coffee, especially as an afternoon snack.
Frequently Asked Questions
1. Can I use raw apples without cooking them first?
I don’t recommend it. Raw apples release a lot of juice, making the cake too wet. The layering and flavor won’t turn out the same.
2. How thick should the vanilla cream be?
The cream should be thick enough not to run but still creamy when cooled. If you leave it on the heat too long, it becomes too dense.
3. Can the cake be frozen?
I haven’t tried. From experience, the vanilla cream and biscuit base don’t freeze well. It can be stored in the fridge for a few days without issues.
4. What can I do with the leftover egg whites?
You can use them for meringue or another dessert. Some people whip them with sugar and a bit of lemon juice and place them over the cream, but I use them separately.
5. Can I use a different type of base?
You can experiment, but the biscuit and nut base is the quickest. A classic base would complicate and prolong the recipe.
Nutritional Values
Approximately, one serving (out of 12) has about 250-300 kcal.
Carbohydrates: 35-40 g, from biscuits, apples, and cream.
Protein: 4-5 g, from milk, nuts, and eggs.
Fats: 10-12 g, from butter and nuts.
These are approximate values and depend on the type of biscuits and the amount of sugar used.
Storage and Reheating
Store in the fridge, covered, for up to 4 days. The base remains compact, and the cream doesn’t dry out. Reheating is not recommended – the cake is served cold or at room temperature. If you want to keep it longer, portion it and cover it well to avoid absorbing odors from the fridge.
Quick Info
Total time: about 1 hour and 15 minutes, plus cooling
Preparation time: 30 minutes
Cooking/baking time: 25 minutes (10 for the apples, 15 for baking the tray)
Servings: 10-12
Difficulty: easy to medium
Recipe type: homemade cake, suitable for dessert or snack
Ingredients
For the base:
400 g plain biscuits
100 g coarsely chopped nuts
100 g butter
250 ml milk
2 tablespoons sugar
1 pinch of salt
For the apple layer:
1 kg tart apples, grated
2 teaspoons cinnamon
2 tablespoons sugar
2 tablespoons semolina (only if the apples are juicy)
For the vanilla cream:
2 egg yolks
500 ml milk
3 tablespoons sugar
4 tablespoons flour
1 pinch of salt
100 g butter
2 packets of vanilla sugar
1 teaspoon vanilla extract
Decoration:
halves of nuts (optional)
Preparation Method
1. Preparing the apple layer
Remove the apples from the freezer if using frozen ones and let them thaw completely. Place them in a pot with the sugar and cinnamon. Stir over medium heat for about 10 minutes until they release juice and a syrup starts to form. When the apples are soft and the liquid has reduced, add the semolina and turn off the heat. The semolina helps bind the mixture if the apples are very juicy, but it’s not necessary if the apples are drier.
2. The biscuit base
Crush the biscuits by hand or with a rolling pin; they don’t need to be powdered. Place them in a large bowl and add the coarsely chopped nuts. In a small saucepan, heat the milk with the butter, sugar, and salt. Stir over heat until the butter and sugar have dissolved. Pour the hot milk over the biscuits and nuts and mix quickly to ensure all the biscuits are evenly soaked.
3. Assembling and baking the base
Line a 24x30 cm tray with baking paper. Place the biscuit mixture in the tray and press it down with slightly damp hands to create an even and well-pressed layer. Spread the prepared apples over the biscuit base. Level it out and bake in the oven at 180°C for 15 minutes.
4. The vanilla cream
In a bowl, beat the egg yolks with the salt and sugar. Add a little cold milk, then incorporate the flour. Heat the remaining milk separately, and when it’s almost boiling, pour it over the egg yolk mixture, whisking well. Place the mixture over medium heat and keep stirring with a whisk until it thickens and bubbles form at the edges. Finally, add the vanilla extract and remove the pot from the heat. Allow the cream to cool to room temperature.
In another bowl, beat the butter with the vanilla sugar until fluffy. Gradually incorporate the cooled cream, mixing a little at a time until everything is combined. Don’t rush this step to prevent the cream from curdling.
5. Finishing and serving
Let the cake cool completely, then cut into portions and top with the vanilla cream. For decoration, I placed a half of a nut on each piece, but this is optional.
Why I make this recipe often
It uses basic ingredients that are always available at home. The biscuit base is quick to make and doesn’t dirty many dishes. If you have apples prepared in advance, it takes even less time. The cake keeps well in the fridge and can be made a day ahead.
Tips and Variations
Tips
If the apples don’t release enough juice after cooking, skip the semolina.
You can adjust the sugar based on how sweet you want the apples and cream.
The base is easiest to press down with slightly damp hands to prevent sticking.
Don’t put the vanilla cream on the hot cake, or the butter in the cream will melt.
Substitutions
Nuts can be omitted or replaced with hazelnuts if you have them.
You can use digestive or plain biscuits, but avoid those with strong flavors or very sweet ones.
In the cream, you can use natural vanilla instead of extract and vanilla sugar.
Variations
You can add raisins to the apple layer for extra texture.
You can make a layer of whipped cream instead of vanilla cream if you want something lighter.
Serving Ideas
Serve cold, straight from the fridge.
Goes well with tea or coffee, especially as an afternoon snack.
Frequently Asked Questions
1. Can I use raw apples without cooking them first?
I don’t recommend it. Raw apples release a lot of juice, making the cake too wet. The layering and flavor won’t turn out the same.
2. How thick should the vanilla cream be?
The cream should be thick enough not to run but still creamy when cooled. If you leave it on the heat too long, it becomes too dense.
3. Can the cake be frozen?
I haven’t tried. From experience, the vanilla cream and biscuit base don’t freeze well. It can be stored in the fridge for a few days without issues.
4. What can I do with the leftover egg whites?
You can use them for meringue or another dessert. Some people whip them with sugar and a bit of lemon juice and place them over the cream, but I use them separately.
5. Can I use a different type of base?
You can experiment, but the biscuit and nut base is the quickest. A classic base would complicate and prolong the recipe.
Nutritional Values
Approximately, one serving (out of 12) has about 250-300 kcal.
Carbohydrates: 35-40 g, from biscuits, apples, and cream.
Protein: 4-5 g, from milk, nuts, and eggs.
Fats: 10-12 g, from butter and nuts.
These are approximate values and depend on the type of biscuits and the amount of sugar used.
Storage and Reheating
Store in the fridge, covered, for up to 4 days. The base remains compact, and the cream doesn’t dry out. Reheating is not recommended – the cake is served cold or at room temperature. If you want to keep it longer, portion it and cover it well to avoid absorbing odors from the fridge.