Make a luscious, creamy, typical German apple cream cake with meringue, almonds, and whipped cream. This popular German apple cake is perfect for guests.
This German apple cream cake is heavenly! I like it so much I could eat three pieces at once.
This cake is wonderfully creamy with a hint of crunch from the almonds. The sweet apples add a refreshing touch. It’s truly amazing and definitely worth trying. Although it involves several steps, they’re simple, and the result is fantastic.
I first had this almond cream cake at my friend Petra’s house and loved it so much that I had to get the recipe. It’s a classic German cake with a sponge base, fruit, pudding, and whipped cream - trustworthy and delicious, guaranteed to please everyone.
Try the German Apple Crumble Cake or the Italian Apple and Olive Oil Cake.
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Recipe ingredients
Ingredients for the cake: All-purpose flour, sugar, butter, and eggs.
Filling and meringue: More eggs, slivered almonds, apples, a small amount of cornstarch, and vanilla extract. Try more cakes with meringue: Rhubarb Meringue Cake, Polish Bezowy Cake, or Meringue Brownies.
The topping is plain whipped heavy cream.
See the recipe card for full information on ingredients and quantities.
How to make apple cream cake?
Make the German apple almond cake step by step or layer by layer to keep things organized and avoid confusion. Always use a digital kitchen scale when baking (the Amazon link opens in a new tab). Cup measuring is ok when cooking, but baking requires exact measuring.
Batter and meringue layer
- Start by making the batter and meringue. Unlike other cakes, they are baked together. Make the batter and pour it into the prepared springform pan.
- Immediately prepare the meringue. Spread the meringue over the unbaked batter in the springform and sprinkle with slivered almonds. Bake and let cool completely before adding the apple layer.
Make sure to clean the beaters of your mixer thoroughly before whipping the meringue. Any leftover batter will prevent the egg whites from becoming stiff.
Cake filling
- While the cake cools, prepare the apple filling.
- Make the cornstarch mixture and let it cool completely in a large bowl.
- Once the pudding is cooled, peel and grate the apples. Toss them with lemon juice to prevent browning.
- Mix the cooled cornstarch pudding with the grated apples. Spread this mixture evenly over the cooled cake.
Topping
- Whip the heavy cream and spread it over the apple layer. Sprinkle with cinnamon, if desired.
I often use a cream stabilizer when whipping cream; you’ll need to judge if your whipped cream is stable enough on its own. You can substitute the stabilizer with a mixture of confectioner’s sugar and cornstarch in a 1:1 ratio. For the almond cream cake, combine 4 teaspoons of icing sugar with 4 teaspoons of cornstarch and use as directed in the recipe.
Serve and store
Ensure the filling is set enough before cutting the apple cake; three to five hours should be enough.
The almond cream cake can be served immediately or refrigerated until ready to serve.
More German cakes for special occasions
Recipe
German Apple Cream Cake
Equipment
- springform 26 cm/ 10 inches diameter
Ingredients
Batter (Note 1):
- 3 eggs large, separated
- 100 g unsalted butter 3.5 oz/ ½ cup, room temperature
- 100 g granulated sugar 3.5 oz/ ½ cup
- 125 g all-purpose flour 4.5 oz/ 1 cup
- 1 teaspoon baking powder
Meringue:
- 3 egg whites from the eggs above
- 150 g granulated sugar 5.5 oz/ ¾ cup
- 100 g slivered almonds 3.5 oz/ 1 cup
Filling:
- 300 ml water 1 ¼ cups
- 150 g granulated sugar 5.5 oz/ ¾ cups
- 1 teaspoon vanilla extract more to taste
- 40 g cornstarch 1.5 oz/ ⅓ cup
- 2 eggs
- 1 tablespoon lemon juice
- 4-5 apples depending on size
- 400 ml heavy cream 1 ¾ cups
- 2 packets whipping cream stabilizer optional; Note 2
- a sprinkle of cinnamon optional
Instructions
Batter:
- Preheat the oven to 180°C/ 350°F. Butter and flour the springform.
- Separate the eggs. Set the egg whites aside for the meringue.3 eggs
- Beat together the soft butter and the sugar until pale and fluffy. Add the egg yolks, one by one, whisking well in between until each egg yolk is fully incorporated.100 g unsalted butter/ ½ cup + 100 g granulated sugar/ ½ cup + yolks
- Add dry ingredients: In another bowl, weigh the flour and the baking powder. Sift them over the butter mixture and carefully fold them in. Pour the batter into the prepared springform. 125 g all-purpose flour/ 1 cup + 1 teaspoon baking powder
Meringue:
- Wash the mixer's beaters very well with soap and hot water to remove any rest of the batter you whisked before.
- Make the meringue: Beat the egg whites until quite stiff. Gradually add the sugar and continue whisking until the meringue is stiff again and glossy. Spread the mixture over the batter in the springform and sprinkle with the slivered almonds.3 egg whites + 150 g granulated sugar/ ¾ cup + 100 g slivered almonds/ 1 cup
- Bake for about 25-30 minutes or until the batter is cooked through and the almonds are golden.
- Cool the cake: Leave it in the springform for about 15 minutes, then carefully remove it from the pan. Let cool completely on a wire rack.
Filling:
- Combine: Make the filling in the meantime. In a small saucepan, bring half of the water to a boil. Whisk the rest of the water with the cornstarch, sugar, and vanilla extract until there are no more clumps.40 g cornstarch/ ⅓ cup + 150 g granulated sugar/ ¾ cup + 1 teaspoon vanilla extract
- Boil: When the water boils, take it off the heat, whisk in the cornstarch mixture, place on the hob again, and bring it to a boil again while whisking continuously. Add the two eggs while whisking continuously and bring to a boil again.2 eggs
- Cool: Remove from the heat and leave to cool completely.
- Add apples: Peel and grate the apples and mix them with the lemon juice. Add them to the cold cornstarch mixture and fold in. Taste and add more vanilla extract if you find it necessary. Pour the mixture over the cold cake.4-5 apples + 1 tablespoon lemon juice
Topping:
- Whip the heavy cream until stiff (gradually using the stabilizer, if using - Note 2). Spread it over the cake.400 ml heavy cream/ 1 ¾ cups + 2 packets whipping cream stabilizer
- Refrigerate for at least 3 hours or until the filling is set. Sprinkle lightly with cinnamon just before serving. a sprinkle of cinnamon
Notes
- Measurements: Always use a digital kitchen scale in baking; it ensures the best results (the Amazon affiliate link opens in a new tab).
- The cream stabilizer is not always necessary; you will have to decide if the whipped cream is stable enough. The cream stabilizer can be replaced with a mixture of confectioner's sugar and cornstarch in a 1:1 ratio. In this case, you will mix 4 teaspoons icing sugar with 4 teaspoons cornstarch and use it exactly as described in the recipe.
Savita @ChefDeHome says
What a delicious looking cake, Adina! I'm super fan of almond cakes and this one looks mouthwatering!
Anca says
It looks delicious. It made me think I should do a couple of desserts with apples, it's the perfect time for them.
Laura Dembowski says
What a simply delightful looking cake with the pudding and whipped cream. A dessert sure to suit everyone's tastes!
grace says
what an interesting dessert--i've never seen anything quite like it! i have no doubt i'd love it. 🙂
(i love your china too!)
Cheyanne @ No Spoon Necessary says
Renovating is such a fun process... although it is time consuming! Sounds like your kids will have an amazing play space! Speaking of amazing- this cake!! LOVE all the layers of delicious flavors, girlfriend! Wish I had a few slices for breakfast! Cheers!
Adina says
So right about time consuming, my husband has been to it for quite a while now... I had the last slice of this cake for breakfast too... 🙂
Sissi says
What a gorgeous looking cake! I'd probably never end with just one slice.... I love the idea of pudding added to an apple cake.
Adina says
Adding pudding to a cake filling is very common in Germany, we do it often and it is always delicious!
Nammi says
Wow a livinh toom just for the kids... that cake looks so rich and delicious. Would love a slice of that. Have fun removating your house. Hugs
Adina says
Thank you, Nammi. Now comes the fun part indeed: decorating!