Swabian Apple Cake
Swabian Apple Cake – Authentic German Recipe
The Swabian Apple Cake consists of a shortcrust filled with apples and a cheese mixture decorated with powdered sugar.
Ingredients for the shortcrust:
- 200 g (7.05 oz) of all-purpose flour
- 1 pinch of baking powder
- 50 g (1.76 oz) of sugar
- 1 pinch of salt
- 1 egg L
- 110 g (3.9 oz) of butter
Ingredients for the filling:
- 800 g (1.76 lbs) of apples
- juice of one lemon
- 250 g (8.8 oz) Quark OR Greek yoghurt OR sour cream
- 200 g (7.05 oz) Mascarpone OR Crème fraîche
- 75 g (2.65 oz) of sugar
- 1 tablespoon of vanilla pudding powder OR corn starch OR Gustin
- 2 Eggs L
- 1 teaspoon of vanilla extract (optional)
- 200 ml (6.76 oz) of whipping cream
Preparation of the Swabian Apple Cake:
Mix the flour, sugar, baking powder, and salt in a bowl. Make a hole in the center to place the egg. Cover the egg with the dry ingredients and spread the butter on top. Knead until all ingredients are combined and form a smooth dough. Wrap the dough in a cellophane wrap and place it for about 30 minutes in the refrigerator. If the dough is sticky, add some more flour; if it is too dry, add some butter.
Before peeling the apples, cut them into quarters and take the core out. Next, cut the apples into 2 cm (about 1 inch) pieces, spread the lemon juice over them, and place aside.
Add the quark (yogurt), Mascarpone, sugar, vanilla pudding powder (corn starch, Gustin), Eggs, and vanilla extract in a bowl. Mix with a handheld electric mixer until smooth. Slowly add the liquid whipping cream while constantly stirring.
Finishing the Cake:
Cover the springform on the bottom and sides with baking paper and fold it every few inches on the sides (I used a spring pan 26 cm). Use a bit more than the half of the dough and roll it on the bottom of the springform. Divide the rest of the dough in half for the outer crust. Form two rolls and place them around the inside of the pan. With your fingers, press the rolls against the sides of the springform (about 4 cm (1 ½ in high) and connect it with the bottom part. Use a fork to make holes in the dough/crust and set aside.
Add the apples to the pan and pour the cheesecake mixture over the apples.
Preheat the oven to 180°C – 355°F. Place the cake onto one rack below the middle rack and bake for 45 – 50 minutes. After baking, open the oven door and leave the cake for 1 hour. Let the cake completely cool down in the baking pan before moving it to a plate.
You might also like Oma’s Dresdner Eierschecke Recipe, Traditional Blueberry Cake Recipe, or the traditional German cheesecake.