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slice of german apple cake with cream
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4.75 from 4 votes

German Apple Almond Cake

A luscious, creamy, typical German cake with apples, almond meringue, cream.
Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Course: Cakes
Cuisine: German
Servings: 12
Calories: 465kcal
Author: Adina

Ingredients

  • Batter:
  • 100 g unsalted butter 3.5 oz/ scant ½ cup, room temperature
  • 100 g granulated sugar 3.5 oz/ ½ cup
  • 3 eggs separated (medium Germany, large US)
  • 125 g all-purpose flour 4.4 oz/ 1 cup
  • 1 teaspoon baking powder
  • Meringue:
  • 3 egg whites from the eggs above
  • 150 g granulated sugar 5.3 oz/ ¾ cup
  • 100 g slivered almonds 3.5 oz/ scant 1 cup
  • Filling:
  • 300 ml water 10 fl.oz/ 1 ¼ cups
  • 150 g granulated sugar 5.3 oz/ ¾ cups
  • 1 teaspoon vanilla extract more to taste
  • 40 g cornstarch 1.4 oz/ ⅓ cup
  • 2 eggs medium Germany, large US
  • 4-5 apples depending on size
  • 400 ml heavy cream 13.5 fl.oz/ 1 ¾ cups
  • 2 packets whipping cream stabilizer optional (See note)
  • some cinnamon optional

Instructions

Batter:

  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter and flour a springform 26 cm/ 10.2 inches diameter.
  • Separate the eggs. Set the egg whites aside for the meringue.
  • 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.
  • 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.

Meringue:

  • Wash the mixer's beaters very well with soap and hot water to remove any rest of the batter you whisked before.
  • 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.
  • Bake for about 25-30 minutes or until the batter is cooked through and the almonds are golden.
  • Cool: Leave the cake in the springform for about 15 minutes, then carefully remove and 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.
  • 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.
  • Cool: Remove from the heat and leave to cool completely.
  • 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.

Topping:

  • Whisk the heavy cream until stiff (gradually using the stabilizer, if using). Spread it over the cake.
  • Refrigerate for at least 3 hours or until the filling is set.
  • Sprinkle lightly with cinnamon just before serving.

Notes

  1. Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).
  2. The cream stabilizer is not always necessary, you will have to decide if the whipped cream is stable enough or not. The cream stabilizer can be replaced with a mixture of icing sugar and cornstarch in a 1:1 ratio. In this case, you will mix 4 teaspoons icing sugar with 4 teaspoon cornstarch and use exactly as described in the recipe.

Nutrition

Serving: 1slice | Calories: 465kcal | Carbohydrates: 56g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Cholesterol: 133mg | Sodium: 82mg | Fiber: 3g | Sugar: 41g