The silky apple puree in this classic Danish apple cake shouldn’t be too sweet, as the topping is made from a mixture of crushed macaroons and caramelized rolled oats.
By Mia Irene Kristensen
To me this is pure childhood memories, Danish apple cake. My mom served it during autumn, when we got too tired of eating the apples raw. Maybe some would consider it a trifle, but to me it is as much a cake as other no-bake cakes. The silky apple puree shouldnt be too sweet, as the topping is made from a mixture of crushed macaroons and caramelized rolled oats. The top of whipped cream gives the perfect creaminess to match the acidity in the apple puree. Try to find apple varieties which taste a bit sour and are well suited for cooking. Belle de Boskop and Bramley are nice examples, but also Cox Orange is really good in a puree.
I love the traditionel version of this cake, but in this recipe I have pimped it up a bit, adding just a little English liquorice powder to the rolled oats. If you can’t get hold of it, leave it out. The cake taste great any how!
This is quite a heavy dessert, but perfect after a small dinner or a long walk in the woods.You can make this recipe with other types of fruit, try pear or plum puree. Rolled barley or spelt can be used instead of rolled oats.
- 700g (about 2.5 cups) apple puree
- 2 tbsp. honey or maple syrup
- 15g butter
- 75g (0.8 cup) rolled oats
- 1,5 tsp. English liquorice powder
- 10 almond macaroons or Italian amaretti bisquits
- 4-8 tbsp. Port wine or Calvados
- 2 dl (1 cup) whip cream or double cream
- 30g dark chocolate
- Melt the butter and syrup in a pan over medium heat.
- Add the rolled oats and roast until they turn golden and smells slightly roasted/nutty.
- Let them cool completely before putting the cake together.
- Then mix the roasted oats with the liquorice powder.
- Put the cake together by putting first a layer of apple pure, then roasted oats and crushed macaroons and sprinkle with drops of Port wine.
- Continue until all the apple puree, oat etc. is used, around 4 layers. Make one big bowl or make 4 small individual servings.
- Whip the cream with a whisker until light and fluffy.
- Top the cake with a final layer and whipped cream and sprinkle with finely chopped dark chocolate.