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ein Stück Hessische Apfelweintorte mit Sahne und Vanillepudding

Hessian Apple Cider Cake - a traditional German Cake recipe

This Hessian apple cider cake with shortcrust pastry is a traditional German Cake recipe you will love made with grandma's recipe! German Shortcrust pastry filled with apple wine custard and topped with whipped cream

Course Dessert
Cuisine German
Keyword apple cider cake, apple wine cake, German apple cake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 300 kcal

Ingredients

  • 250 g wheat flour type 405 - 1 1/2 cups
  • 1 teaspoon Baking powder
  • 125 g softened butter 1/2 cup
  • 100 grams of sugar - 1/2 cup
  • 1 tsp vanilla paste or 1 pack vanilla sugar
  • 1 egg size M

Filling:

  • 1.5 kg of apples
  • 2 sachets of vanilla pudding powder or 80 g cornstarch - 2/3 cups
  • 750 ml white wine or cider 3 1/3 cups
  • 1 egg size M
  • 100 grams of sugar - 1/2 cup
  • 2 teaspoons lemon zest + juice of one lemon

Topping

  • 1 1/2 - 2 cups heavy cream
  • 2 packets of vanilla sugar or 2 tbsp icing sugar and 1 tbsp vanilla extract
  • Instructions

Instructions

  1. For the shortcrust, you want to use cold butter. Knead together all ingredients for the the pastry to combine. I do this with my hands and I start my mixing flour baking powder and sugar and then I make a mold in my flour. Into the mold I break the egg and I spread the butter around the mold. then mix egg into the flour and add butter in as you go to form the dough. Be quick with this to prevent the butter from melting.
  2. Roll out the pastry between sheets of cling film or freezer bags and let sit in the fridge for 30 minutes. I try to shape the dough into a disk as it shortens the time needed to chill thoroughly and it will help you to get the pastry into the pan.

  3. Then roll out the dough on a floured work surface and line your greased springform pan (Ø 26 cm) with it, pressing it up the rim approx. 4 cm - 5 cm high. Prick the dough with a fork.

  4. Peel and core the apples and cut them into small cubes or thin wedges. Drizzle with the juice of a lemon. Mix the vanilla pudding powder or cornstarch with 5 tablespoons of white wine or cider and the egg until smooth.
  5. Bring remaining apple cider or white wine to a boil along with the sugar.

  6. Stir in the pudding powder slurry and bring the mixture to a boil once. Remove the pot from the heat and stir in the apple slices and lemon zest.

    Preheat oven to 180°C - 375 F

  7. Spread the apple filling evenly over the base and bake the cake in the preheated oven for about 60 minutes (375F) on the middle rack.

  8. After baking, let the cake cool down in the mold for about 20 minutes. To avoid the bottom from getting soggy, the cake should then be removed from the mold! To do this, run a knife along the edge to remove the pastry from the edge of the springform pan and leave the cake to cool on a wire rack.
  9. Before the cream goes on top of the cake, the apple wine cake has to cool down completely. At least 3 hours, better overnight. Whip the cream to soft peaks adding the vanilla sugar and spread the cream over the cooled cake. Sprinkle with cinnamon or toasted flaked almonds for decoration.

Recipe Video