German Apple Cake with Custard & Crumble Topping
Oma's Best German Apple Cake with Custard and Streusel Topping - a Delicious Apple Cake with Shortcrust Pastry, creamy Custard filling, and a crispy hazelnut cinnamon crumble topping.
Ingredients
For the shortcrust pastry:
- 1 2/3 cups all-purpose flour 200g
- 1 tsp baking powder
- A pinch of salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg grated
- 1/3 cup sugar 70g
- 7 tbsp cold butter 100g
- 1 egg size M
Custard
- 2 cups whole milk 500 ml
- 1 cup of cream
- 2 packets of vanilla pudding powder or use 8 tbsp cornstarch
- 1/3 cups sugar 70 g
- 2 egg yolks
For the Streusel
- 1 cup all-purpose flour 120 g
- 6 tbsp cold butter 75 g
- 1/2 cup sugar 75 g
- 1/3 cups chopped hazelnuts 50
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- A pinch of salt
filling
- 4- 5 apples peeled + chopped
Instructions
-
Grease a springform pan (Ø 26 cm) with a bit of butter and dust it with some flour. For the shortcrust pastry, combine the flour, baking powder, salt, sugar, and spices in a mixing bowl. Cut the cold butter into small pieces and add it to the bowl. Knead the dry ingredients with the cold butter until you have a crumbly dough. Add the egg and knead everything into a smooth dough. Shape the dough into a flat disc, wrap it in plastic wrap, and chill it in the refrigerator for 30 minutes.
-
For the streusel, combine the flour, cold butter, sugar, cinnamon, hazelnuts, and salt in a bowl. Rub the ingredients together between your hands until streusel form. Chill the streusel until ready to use. In the meantime, prepare the pudding.
-
For the vanilla pudding, heat the milk and cream in a small pot, reserving 5 tbsp of milk. In a separate bowl, whisk the pudding powder or cornstarch, sugar, and the remaining milk until smooth. Once the milk mixture comes to a boil, pour the prepared pudding mixture into it while stirring continuously. Let it boil for 2 minutes, then remove it from heat. In a separate bowl, whisk the egg yolks. Mix a ladleful of the hot pudding into the egg yolks, then return this mixture to the hot pudding in the pot. Heat it again while stirring until it thickens. Allow the pudding to cool, covering the surface with plastic wrap to prevent a skin from forming. Take the shortcrust pastry out of the refrigerator and let it come to room temperature for 10 minutes.
-
Preheat the oven to 180°C (356°F) with both top and bottom heat (160°C or 320°F for convection). On a floured work surface, roll out the pastry to a thickness of 5 mm, then place it in the springform pan, leaving a 4 cm-high edge. Smooth the edge with a kitchen knife.
-
Give the pudding a quick stir by hand and then spoon it in clumps onto the shortcrust pastry. Spread the apple pieces on top of the pudding and generously cover them