Crispy Apple Cake
I found this recipe in an October 2007 issue of the magazine Ioana, bought at Henri Coandă Airport while trying to spend the last Romanian money I had. It was featured in the section dedicated to apple desserts, and I've kept it since then. The Amaretti cookies significantly change the flavor of the dough, and the combination of bitter almonds, apples, and cinnamon is what makes the cake memorable. The original recipe calls for half a teaspoon of cinnamon; I use two teaspoons because that's how we like it.
Quick Info
Total time: not specified in the original recipe
Preparation time: not specified
Baking time: 40 minutes
Oven temperature: 180 degrees Celsius
Servings: not specified; the recipe is baked in a 23 cm round pan
Difficulty: not specified; preparation involves a simple dough and arranging the apples in shape
Type of recipe: apple cake, suitable for dessert
Ingredients
For the crispy base
125 g flour
50 g Amaretti d’Italia cookies, crushed
75 g soft margarine, taken out of the fridge in advance
50 g sugar
1 packet of vanilla sugar
1/4 teaspoon rum essence
1/4 teaspoon salt
For the apple layer
5 medium-sized apples
25 g margarine
4 tablespoons sugar
2 teaspoons ground cinnamon
Yellow, softer apples are recommended in the original recipe. The original version uses only 1/2 teaspoon of cinnamon. The amount of two teaspoons is the modification I made.
Preparation method
1. Prepare the base dough
Put the flour, salt, and 75 g of soft margarine in a bowl. Knead them until you obtain a soft and homogeneous dough.
Separately, crush the Amaretti cookies and mix them with the 50 g of sugar, vanilla sugar, and rum essence. Add this mixture to the dough and incorporate it by kneading.
The cookies must be crushed before being added so that their flavor distributes throughout the base. There’s no need to obtain a very fine powder, but the large pieces should be broken down.
2. Prepare the pan
Use a round pan with removable walls, with a diameter of 23 cm. Place baking paper at the bottom of the pan.
Put the dough in the pan and press it well with the help of a spoon until you form as even a layer as possible. The base is not rolled out with a rolling pin; it is pressed directly into the pan.
3. Cut the apples
Peel the apples and remove the seeds. Cut each apple into quarters, then slice the quarters as thinly as possible.
Arrange the slices over the dough, slightly overlapping. Start from the edge of the pan and continue towards the center in concentric circles until the base is completely covered.
Thin slices are easier to arrange and allow for an even layer. If some slices are larger, you can use them towards the outside, where the space is wider.
4. Add the margarine, sugar, and cinnamon
Melt the 25 g of margarine in the microwave. Brush the apples with the melted margarine using a kitchen brush.
Sprinkle the four tablespoons of sugar over the apples, then add the ground cinnamon. For the taste in the original recipe, use 1/2 teaspoon. For the version I prepare, use two teaspoons.
5. Bake the cake
Preheat the oven to 180 degrees Celsius. Bake the cake for 40 minutes.
The recipe does not mention an additional checking test, so follow the indicated time and temperature. After baking, let the cake cool before removing it from the pan with removable walls.
Why I make the recipe often
I repeat it because it has a different base than that of a classic apple cake. The Amaretti cookies bring the taste of bitter almonds and give the dough a pleasant texture that pairs well with the apples and cinnamon.
The ingredients are few, and the part that takes the most time is slicing and arranging the apples. Other than that, the base is prepared simply, without complicated steps. The larger amount of cinnamon is the only modification I kept from the original recipe.
Tips and variations
Tips
The margarine for the base must be soft, not cold from the fridge. The recipe specifies to take it out in advance so that it can be easily kneaded with the flour.
Press the dough well in the pan, especially towards the edges. The base should be as even as possible before adding the apples.
Slice the apples thinly and arrange them slightly overlapping. Starting the arrangement from the outside towards the inside helps to cover the base completely.
The margarine on top melts before being spread over the apples. It is easier to distribute with a brush than if you were to place solid pieces on the surface of the cake.
Substitutions
The recipe indicates margarine for both the base dough and for greasing the apples. No substitutions for these ingredients are provided in the source, so if you want to keep the recipe as close to the original as possible, use margarine in the indicated quantities.
The Amaretti cookies are important for the specific taste of the base. Replacing them would change the flavor of the cake since the combination of these cookies and apples is the distinctive element of the recipe.
Variations
The simplest variation is the amount of cinnamon. The original recipe recommends 1/2 teaspoon, while the version I prepare uses two teaspoons.
You can revert to the initial amount if you prefer a more subtle cinnamon taste. The rest of the ingredients and steps remain unchanged.
Serving ideas
The original recipe does not include instructions for a sauce or accompaniment. It can be served as is after cooling and can be portioned.
Frequently asked questions
Can I use hard apples?
The recipe recommends yellow, softer apples. The source does not specify other varieties, so to maintain the indicated texture, it is better to choose apples that slice easily and are not very hard.
Is it mandatory to use a pan with removable walls?
The pan indicated in the recipe has a diameter of 23 cm and removable walls. This allows for easier removal of the cake after baking. No alternative is specified, so the size of the pan should be kept as close to the original as possible.
How much cinnamon is used?
The original recipe recommends 1/2 teaspoon. In the version I prepare, two teaspoons are used because we prefer a more pronounced cinnamon flavor.
When are the Amaretti cookies added?
The crushed cookies are mixed separately with the sugar, vanilla sugar, and rum essence, then added to the dough made from flour, salt, and margarine.
How are the apples arranged?
The apple quarters are sliced thinly, and the slices are arranged slightly overlapping in concentric circles. Start from the edge of the pan and continue towards the center.
Nutritional values
The values below are estimates for the entire cake and may vary depending on the type of margarine, the Amaretti cookies used, and the size of the apples.
For the entire recipe:
Calories: approximately 2,300 kcal
Protein: approximately 20 g
Carbohydrates: approximately 335–345 g
Fats: approximately 105–115 g
Fiber: approximately 20–25 g
The number of servings is not specified, so the values for a slice cannot be calculated correctly. To estimate a serving, divide the values above by the number of slices in which you choose to cut the cake.
Storage and reheating
The original recipe does not provide instructions for storage or reheating. After baking, let the cake cool before removing it from the pan and portioning it.
I found this recipe in an October 2007 issue of the magazine Ioana, bought at Henri Coandă Airport while trying to spend the last Romanian money I had. It was featured in the section dedicated to apple desserts, and I've kept it since then. The Amaretti cookies significantly change the flavor of the dough, and the combination of bitter almonds, apples, and cinnamon is what makes the cake memorable. The original recipe calls for half a teaspoon of cinnamon; I use two teaspoons because that's how we like it.
Quick Info
Total time: not specified in the original recipe
Preparation time: not specified
Baking time: 40 minutes
Oven temperature: 180 degrees Celsius
Servings: not specified; the recipe is baked in a 23 cm round pan
Difficulty: not specified; preparation involves a simple dough and arranging the apples in shape
Type of recipe: apple cake, suitable for dessert
Ingredients
For the crispy base
125 g flour
50 g Amaretti d’Italia cookies, crushed
75 g soft margarine, taken out of the fridge in advance
50 g sugar
1 packet of vanilla sugar
1/4 teaspoon rum essence
1/4 teaspoon salt
For the apple layer
5 medium-sized apples
25 g margarine
4 tablespoons sugar
2 teaspoons ground cinnamon
Yellow, softer apples are recommended in the original recipe. The original version uses only 1/2 teaspoon of cinnamon. The amount of two teaspoons is the modification I made.
Preparation method
1. Prepare the base dough
Put the flour, salt, and 75 g of soft margarine in a bowl. Knead them until you obtain a soft and homogeneous dough.
Separately, crush the Amaretti cookies and mix them with the 50 g of sugar, vanilla sugar, and rum essence. Add this mixture to the dough and incorporate it by kneading.
The cookies must be crushed before being added so that their flavor distributes throughout the base. There’s no need to obtain a very fine powder, but the large pieces should be broken down.
2. Prepare the pan
Use a round pan with removable walls, with a diameter of 23 cm. Place baking paper at the bottom of the pan.
Put the dough in the pan and press it well with the help of a spoon until you form as even a layer as possible. The base is not rolled out with a rolling pin; it is pressed directly into the pan.
3. Cut the apples
Peel the apples and remove the seeds. Cut each apple into quarters, then slice the quarters as thinly as possible.
Arrange the slices over the dough, slightly overlapping. Start from the edge of the pan and continue towards the center in concentric circles until the base is completely covered.
Thin slices are easier to arrange and allow for an even layer. If some slices are larger, you can use them towards the outside, where the space is wider.
4. Add the margarine, sugar, and cinnamon
Melt the 25 g of margarine in the microwave. Brush the apples with the melted margarine using a kitchen brush.
Sprinkle the four tablespoons of sugar over the apples, then add the ground cinnamon. For the taste in the original recipe, use 1/2 teaspoon. For the version I prepare, use two teaspoons.
5. Bake the cake
Preheat the oven to 180 degrees Celsius. Bake the cake for 40 minutes.
The recipe does not mention an additional checking test, so follow the indicated time and temperature. After baking, let the cake cool before removing it from the pan with removable walls.
Why I make the recipe often
I repeat it because it has a different base than that of a classic apple cake. The Amaretti cookies bring the taste of bitter almonds and give the dough a pleasant texture that pairs well with the apples and cinnamon.
The ingredients are few, and the part that takes the most time is slicing and arranging the apples. Other than that, the base is prepared simply, without complicated steps. The larger amount of cinnamon is the only modification I kept from the original recipe.
Tips and variations
Tips
The margarine for the base must be soft, not cold from the fridge. The recipe specifies to take it out in advance so that it can be easily kneaded with the flour.
Press the dough well in the pan, especially towards the edges. The base should be as even as possible before adding the apples.
Slice the apples thinly and arrange them slightly overlapping. Starting the arrangement from the outside towards the inside helps to cover the base completely.
The margarine on top melts before being spread over the apples. It is easier to distribute with a brush than if you were to place solid pieces on the surface of the cake.
Substitutions
The recipe indicates margarine for both the base dough and for greasing the apples. No substitutions for these ingredients are provided in the source, so if you want to keep the recipe as close to the original as possible, use margarine in the indicated quantities.
The Amaretti cookies are important for the specific taste of the base. Replacing them would change the flavor of the cake since the combination of these cookies and apples is the distinctive element of the recipe.
Variations
The simplest variation is the amount of cinnamon. The original recipe recommends 1/2 teaspoon, while the version I prepare uses two teaspoons.
You can revert to the initial amount if you prefer a more subtle cinnamon taste. The rest of the ingredients and steps remain unchanged.
Serving ideas
The original recipe does not include instructions for a sauce or accompaniment. It can be served as is after cooling and can be portioned.
Frequently asked questions
Can I use hard apples?
The recipe recommends yellow, softer apples. The source does not specify other varieties, so to maintain the indicated texture, it is better to choose apples that slice easily and are not very hard.
Is it mandatory to use a pan with removable walls?
The pan indicated in the recipe has a diameter of 23 cm and removable walls. This allows for easier removal of the cake after baking. No alternative is specified, so the size of the pan should be kept as close to the original as possible.
How much cinnamon is used?
The original recipe recommends 1/2 teaspoon. In the version I prepare, two teaspoons are used because we prefer a more pronounced cinnamon flavor.
When are the Amaretti cookies added?
The crushed cookies are mixed separately with the sugar, vanilla sugar, and rum essence, then added to the dough made from flour, salt, and margarine.
How are the apples arranged?
The apple quarters are sliced thinly, and the slices are arranged slightly overlapping in concentric circles. Start from the edge of the pan and continue towards the center.
Nutritional values
The values below are estimates for the entire cake and may vary depending on the type of margarine, the Amaretti cookies used, and the size of the apples.
For the entire recipe:
Calories: approximately 2,300 kcal
Protein: approximately 20 g
Carbohydrates: approximately 335–345 g
Fats: approximately 105–115 g
Fiber: approximately 20–25 g
The number of servings is not specified, so the values for a slice cannot be calculated correctly. To estimate a serving, divide the values above by the number of slices in which you choose to cut the cake.
Storage and reheating
The original recipe does not provide instructions for storage or reheating. After baking, let the cake cool before removing it from the pan and portioning it.