I have often found myself with a few apples that are past their prime and not knowing exactly what to do with them, and this refreshing apple cake recipe solves the problem without much stress. It's not a complicated dessert and doesn't have fancy ingredients. I've made it several times, including for weekends when I wanted something refreshing, light, and cake-like. What I appreciate most is that there's no need to use heavy syrups or creams – the apple compote with gelatin adds all the charm.
Quick Info
Total time: about 3 hours (including cooling)
Preparation time: 40 minutes
Baking time: 30 minutes
Servings: 8
Difficulty: easy to medium (it has a few steps, but they are not complicated)
Recipe type: apple cake, refreshing dessert, suitable for occasions or as a weekend treat
Ingredients
Cake base:
4 eggs
4 tablespoons sugar
4 tablespoons flour
1 pinch salt
Filling:
7-8 apples
150 g sugar
juice of 2 oranges
2 packets gelatin
1 vial vanilla essence
Decoration:
200 ml whipped cream
chocolate pieces for decoration
Preparation method
1. Prepare the cake base
Break the eggs and separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar, mixing until completely dissolved. When I have a stiff, glossy meringue, I add the yolks one by one. I gently fold in the flour, being careful not to lose the air in the mixture.
I prepare a round cake pan, greasing it with a little margarine or butter. I pour the mixture into the pan and level it. I place it in the preheated oven at 180°C for 30 minutes. I do not open the oven door before the 30 minutes have passed. Once out of the oven, I let the base cool completely in the pan.
2. Prepare the apple filling
Peel the apples and slice them thinly, approximately evenly. I put the apples in a small pot, add the sugar, and cover with water, just enough to have the apples submerged. I boil over medium heat until they become soft, without letting them turn to mush. 10-15 minutes is sufficient. I let the apples and syrup cool slightly.
I hydrate the gelatin in 100 ml of cold water according to the instructions on the packet (usually 10 minutes). I melt it in a double boiler, without boiling. I pour the dissolved gelatin over the warm apple compote. I add the orange juice and vanilla essence and mix gently. The mixture should be fluid, not gelatinous.
3. Assemble the cake
Over the cooled base in the pan, I carefully pour the apple filling along with the liquid. I level it so that it evenly covers the base. I put the pan in the fridge and let it set for at least 2 hours, until the gelatin is completely firm. Usually, I leave it overnight if I'm not in a hurry.
4. Decoration
I whip the cold cream until firm. I remove the cake from the pan and cover the top with whipped cream. I decorate with broken or cut chocolate pieces as desired. The cake is served cold, directly from the fridge.
Why I make this recipe often
It's a quick cake for days when I have apples on hand and don't want to deal with creams or multiple layers. It cools well, cuts nicely, and doesn't require hard-to-find ingredients. It's not too sweet and is suitable for summer or any time I need a light dessert.
Tips and variations
Tips
Do not replace the base with another type of dough if you want the classic sponge texture.
Be careful not to boil the gelatin – if the temperature rises too much, it won't set.
Do not pour the hot apple filling over the base – wait until it is just warm.
If the base has risen too much during baking, you can level it slightly after cooling.
Do not use vegetable cream if you want a cleaner taste; if you have nothing else, the one in a tube will work.
Substitutions
You can use brown sugar for a more caramelized flavor in the apples.
The margarine for greasing the pan can be replaced with butter.
The orange juice in the filling can be replaced with lemon, but it will be more tart.
The vanilla in the filling can be omitted or replaced with a bit of cinnamon if you prefer.
Variations
You can add some raisins to the apple compote for texture.
For an extra flavor boost, you can add a little grated orange peel to the filling.
If you want a taller cake, double the ingredients for the base and bake two layers, but it's not necessary.
Serving ideas
The cake is good straight from the fridge.
It goes well with a simple fresh fruit sauce.
It can be cut into thin slices for dessert platters at parties.
Frequently asked questions
1. Can the cake be made only with apples, without gelatin?
No, gelatin is necessary to bind the apple filling and keep it nice on the base.
2. Can I use canned apples?
You can try, but the final texture and taste will be different. Fresh cooked apples give the best result.
3. What type of cream should I use for decoration?
Natural whipped cream or liquid cream in a carton that you whip at home. Vegetable cream holds up better for transport, but it doesn't have the same taste.
4. What kind of chocolate is good for decoration?
Any plain chocolate, cut into pieces or even chips. I do not recommend filled chocolate or nuts.
5. Can I prepare the base a day in advance?
Yes, if you keep it wrapped to prevent it from drying out, the base holds up well a day before assembling the cake.
Nutritional values
Approximately, one serving (out of 8) has about 230 kcal. The base is light, and the apple cream is not very sweet or fatty. Approximate macros per serving: protein 4-5 g, carbohydrates 35-40 g, fats 7-9 g (more if you use heavy cream and generously decorate with chocolate). These are indicative values, depending on the size of the apples and the amount of cream/chocolate used.
Storage and reheating
The cake lasts in the fridge for 2-3 days, covered with foil to avoid absorbing flavors from other foods. I do not recommend storing at room temperature or freezing, as the gelatin changes texture. There is no point in reheating it, as it is a dessert that is served cold. If the base dries out slightly at the edges after a few days, the thin layer can be cut off.
Quick Info
Total time: about 3 hours (including cooling)
Preparation time: 40 minutes
Baking time: 30 minutes
Servings: 8
Difficulty: easy to medium (it has a few steps, but they are not complicated)
Recipe type: apple cake, refreshing dessert, suitable for occasions or as a weekend treat
Ingredients
Cake base:
4 eggs
4 tablespoons sugar
4 tablespoons flour
1 pinch salt
Filling:
7-8 apples
150 g sugar
juice of 2 oranges
2 packets gelatin
1 vial vanilla essence
Decoration:
200 ml whipped cream
chocolate pieces for decoration
Preparation method
1. Prepare the cake base
Break the eggs and separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until stiff. Gradually add the sugar, mixing until completely dissolved. When I have a stiff, glossy meringue, I add the yolks one by one. I gently fold in the flour, being careful not to lose the air in the mixture.
I prepare a round cake pan, greasing it with a little margarine or butter. I pour the mixture into the pan and level it. I place it in the preheated oven at 180°C for 30 minutes. I do not open the oven door before the 30 minutes have passed. Once out of the oven, I let the base cool completely in the pan.
2. Prepare the apple filling
Peel the apples and slice them thinly, approximately evenly. I put the apples in a small pot, add the sugar, and cover with water, just enough to have the apples submerged. I boil over medium heat until they become soft, without letting them turn to mush. 10-15 minutes is sufficient. I let the apples and syrup cool slightly.
I hydrate the gelatin in 100 ml of cold water according to the instructions on the packet (usually 10 minutes). I melt it in a double boiler, without boiling. I pour the dissolved gelatin over the warm apple compote. I add the orange juice and vanilla essence and mix gently. The mixture should be fluid, not gelatinous.
3. Assemble the cake
Over the cooled base in the pan, I carefully pour the apple filling along with the liquid. I level it so that it evenly covers the base. I put the pan in the fridge and let it set for at least 2 hours, until the gelatin is completely firm. Usually, I leave it overnight if I'm not in a hurry.
4. Decoration
I whip the cold cream until firm. I remove the cake from the pan and cover the top with whipped cream. I decorate with broken or cut chocolate pieces as desired. The cake is served cold, directly from the fridge.
Why I make this recipe often
It's a quick cake for days when I have apples on hand and don't want to deal with creams or multiple layers. It cools well, cuts nicely, and doesn't require hard-to-find ingredients. It's not too sweet and is suitable for summer or any time I need a light dessert.
Tips and variations
Tips
Do not replace the base with another type of dough if you want the classic sponge texture.
Be careful not to boil the gelatin – if the temperature rises too much, it won't set.
Do not pour the hot apple filling over the base – wait until it is just warm.
If the base has risen too much during baking, you can level it slightly after cooling.
Do not use vegetable cream if you want a cleaner taste; if you have nothing else, the one in a tube will work.
Substitutions
You can use brown sugar for a more caramelized flavor in the apples.
The margarine for greasing the pan can be replaced with butter.
The orange juice in the filling can be replaced with lemon, but it will be more tart.
The vanilla in the filling can be omitted or replaced with a bit of cinnamon if you prefer.
Variations
You can add some raisins to the apple compote for texture.
For an extra flavor boost, you can add a little grated orange peel to the filling.
If you want a taller cake, double the ingredients for the base and bake two layers, but it's not necessary.
Serving ideas
The cake is good straight from the fridge.
It goes well with a simple fresh fruit sauce.
It can be cut into thin slices for dessert platters at parties.
Frequently asked questions
1. Can the cake be made only with apples, without gelatin?
No, gelatin is necessary to bind the apple filling and keep it nice on the base.
2. Can I use canned apples?
You can try, but the final texture and taste will be different. Fresh cooked apples give the best result.
3. What type of cream should I use for decoration?
Natural whipped cream or liquid cream in a carton that you whip at home. Vegetable cream holds up better for transport, but it doesn't have the same taste.
4. What kind of chocolate is good for decoration?
Any plain chocolate, cut into pieces or even chips. I do not recommend filled chocolate or nuts.
5. Can I prepare the base a day in advance?
Yes, if you keep it wrapped to prevent it from drying out, the base holds up well a day before assembling the cake.
Nutritional values
Approximately, one serving (out of 8) has about 230 kcal. The base is light, and the apple cream is not very sweet or fatty. Approximate macros per serving: protein 4-5 g, carbohydrates 35-40 g, fats 7-9 g (more if you use heavy cream and generously decorate with chocolate). These are indicative values, depending on the size of the apples and the amount of cream/chocolate used.
Storage and reheating
The cake lasts in the fridge for 2-3 days, covered with foil to avoid absorbing flavors from other foods. I do not recommend storing at room temperature or freezing, as the gelatin changes texture. There is no point in reheating it, as it is a dessert that is served cold. If the base dries out slightly at the edges after a few days, the thin layer can be cut off.