Covered German apple cake

Based on 9 ratings

Difficulty

Medium 👍
50
min.
Preparation
50
min.
Baking
90
min.
Resting

Ingredients

Pieces:-10+
800 g apples
300 g flour
50 g almond flour
350 g unsalted butter (cold)
225 g sugar
½ tsp lemon zest
eggs
3 tbsp lemon juice
1 tsp vanilla bean seeds
1 tbsp starch
50 g confectioner’s sugar
salt
water
unsalted butter (for greasing)
Metric
Imperial

Utensils

  • plastic wrap
  • stand mixer with dough hook
  • peeler
  • paring knife
  • cutting board
  • bowl (large)
  • 2 citrus presses
  • saucepan
  • wooden spoon
  • oven
  • 1 baking pan (10 in.)
  • 2 rolling pins
  • cookie cutter (optional)
  • bowl (small)

Nutrition per serving

Cal
560
Protein
5 g
Fat
30 g
Carb
64 g
  • Step 1/6

    Add flour, almond flour, butter, sugar, a pinch of salt, and lemon zest to the bowl of a food processor. Pulse for approx. 30 – 45 sec. to mix. Add eggs and keep pulsing until the dough comes together. Remove dough from food processor, cover with plastic wrap, and let rest in the refrigerator for at least 1 hr.
    • 300 g flour
    • 50 g almond flour
    • 250 g unsalted butter
    • 75 g sugar
    • ½ tsp lemon zest
    • eggs
    • salt
    • plastic wrap
    • stand mixer with dough hook

    Add flour, almond flour, butter, sugar, a pinch of salt, and lemon zest to the bowl of a food processor. Pulse for approx. 30 – 45 sec. to mix. Add eggs and keep pulsing until the dough comes together. Remove dough from food processor, cover with plastic wrap, and let rest in the refrigerator for at least 1 hr.

  • Step 2/6

    While the dough rests, wash, peel, and dice apples into 2-cm/0.8-in. chunks. Add apple chunks to a large bowl, cover with water, and add lemon juice. Set aside.
    • 800 g apples
    • 1 tbsp lemon juice
    • water
    • peeler
    • paring knife
    • cutting board
    • bowl (large)
    • citrus press

    While the dough rests, wash, peel, and dice apples into 2-cm/0.8-in. chunks. Add apple chunks to a large bowl, cover with water, and add lemon juice. Set aside.

  • Step 3/6

    Add remaining butter and sugar to a saucepan over medium-low heat. Stir with a wooden spoon until it turns into homogeneous caramel. Gradually add the diced apples and vanilla bean seeds and stir until fully coated. Then, let cook for approx. 2 min. Add starch and keep stirring to prevent lumps for approx. 2 – 3 min. Set filling aside.
    • 100 g unsalted butter
    • 150 g sugar
    • 1 tsp vanilla bean seeds
    • 1 tbsp starch
    • saucepan
    • wooden spoon

    Add remaining butter and sugar to a saucepan over medium-low heat. Stir with a wooden spoon until it turns into homogeneous caramel. Gradually add the diced apples and vanilla bean seeds and stir until fully coated. Then, let cook for approx. 2 min. Add starch and keep stirring to prevent lumps for approx. 2 – 3 min. Set filling aside.

  • Step 4/6

    Preheat oven to 180°C/350°F. Grease pan with butter. Roll out ⅔ of the chilled dough and place it in the tart pan. Press the edges against the sides of the pan, transfer it back to the refrigerator, and let chill for 10 min. more.
    • unsalted butter (for greasing)
    • oven
    • 1 baking pan (10 in.)
    • rolling pin

    Preheat oven to 180°C/350°F. Grease pan with butter. Roll out ⅔ of the chilled dough and place it in the tart pan. Press the edges against the sides of the pan, transfer it back to the refrigerator, and let chill for 10 min. more.

  • Step 5/6

    Remove rolled out dough from the refrigerator and top it with caramelized apple mixture. Roll out the remaining dough and create a pattern on top of the apples. Bake for approx. 45 – 50 min. then let cool for at least 20 min.
    • 1 rolling pin
    • cookie cutter (optional)

    Remove rolled out dough from the refrigerator and top it with caramelized apple mixture. Roll out the remaining dough and create a pattern on top of the apples. Bake for approx. 45 – 50 min. then let cool for at least 20 min.

  • Step 6/6

    Add confectioner’s sugar and remaining lemon juice to a small bowl. Mix with a spoon until smooth and drizzle it on the cooled cake before serving. Enjoy!
    • 50 g confectioner’s sugar
    • 2 tbsp lemon juice
    • bowl (small)
    • citrus press

    Add confectioner’s sugar and remaining lemon juice to a small bowl. Mix with a spoon until smooth and drizzle it on the cooled cake before serving. Enjoy!