Danish apple cake (Æblekage)
It’s officially autumn and your thoughts may naturally turn to apples for dessert. Camilla shares a recipe with buttery rolled oats, cream and chocolate for an indulgent pudding.
Ingredients
- 500g of Bramley apple
- 500g of Cox's apples , or some other dessert apples
- 3 tbsp of granulated sugar
- 2 tsp vanilla sugar
- 50g of unsalted butter
- 200g of jumbo rolled oats
- 125g of granulated sugar
- 300ml of whipping cream
- 1 tbsp of plain chocolate , grated
Method
1
Fill a large saucepan with water then peel, core, and finely slice the apples, adding the apples to the pan as you work. Empty out the water but for 1 tbsp and stew the apples with the sugar and vanilla sugar with a lid on until tender, for about 10–15 minutes). Transfer to a bowl and allow to cool
2
Melt the butter over a gentle heat in a large frying pan and add the granulated sugar, stirring with a wooden spoon. When the butter and sugar has turned into a caramel (this will take a few minutes) stir in the oats until they are golden and toasted, taking care that they don't burn. Set aside and allow to cool
3
Finally, whip the cream and place half of the apple mixture into a bowl, followed by half of the toasted oats. Repeat and finish off with a layer of cream and flaked chocolate
4
Serve straight away or chill until needed
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Danish apple cake (Æblekage)
