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Danish apple cake (with a twist)

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  • Author: Mia Kristensen
  • Total Time: 30 minutes
  • Yield: 4 1x


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.


  • 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
  • 48 tbsp. Port wine or Calvados
  • 2 dl (1 cup) whip cream or double cream
  • 30g dark chocolate


  1. Melt the butter and syrup in a pan over medium heat.
  2. Add the rolled oats and roast until they turn golden and smells slightly roasted/nutty.
  3. Let them cool completely before putting the cake together.
  4. Then mix the roasted oats with the liquorice powder.
  5. 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.
  6. Continue until all the apple puree, oat etc. is used, around 4 layers. Make one big bowl or make 4 small individual servings.
  7. Whip the cream with a whisker until light and fluffy.
  8. Top the cake with a final layer and whipped cream and sprinkle with finely chopped dark chocolate.
  • Prep Time: 30 mins
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