Three layer—or four layer, depending on how you count—apple cake

There are never enough recipes for apple cakes on the Internet. Here is another one. It is amazingly nice, a fantastic cake to serve at the end of a rich meal, alongside some tea or coffee. Of course, the photo looks like crap because it was late in the evening, I do not have proper—or any—lighting equipment… I am working on setting up my photo corner, I hope I will figure out something by the beginning of summer.

This recipe is a nice opportunity to show the different expectations that different cookbook authors have of their readers. When I found it in a Croatian cookbook, this recipe looked like it came out of the Great British Bakeoff technical challenge: no details, terse instructions, so much left to the imagination of the reader. But when I saw the layers, I knew this must be delicious. So I went to my other cookbooks and filled in the gaps. For fun, I will translate the recipe from Croatian as closely as possible. [The square brackets are my comments.]


Shortcrust pastry (see page 114) [I photographed the recipe at home in Novalja, and I did not copy page 114. So I improvised with Michel Roux’s pâte sucrée.]
0.5 kg apples, or three larger apples
2-3 tablespoons sugar
1 vanilla sugar Dolcella [product placement]
zest and juice of a lemon
cinnamon [You can conclude from the procedure that this is ground cinnamon. How much? Who knows…]
1 tablespoon apricot jam Podravka [product placement]
1 dl white wine
3 dag butter
3 dag flaked almonds
2 dl whipped cream
1/2 l pudding cream (see page 114) [Same problem with page 114 as before. I inferred from the photo that the pudding cream is vanilla crème pâtissière.]


Peel the apples, grate them, and sauté in a pan with butter. Add lemon zest and juice, white wine, and cinnamon. When it turns into a mush, add sugar and jam, and cool.

Roll out the shortcrust pastry, line the tin, and bake. [Not kidding, these are the instructions.] When the pastry is baked, spread the apple mush on it, put the layer of the pudding cream, and cover with a layer of whipped cream. Sprinkle with roasted almond slivers.

Good luck! 🙂


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