Danish apple cake (Æblekage)

30 minutes


  • 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


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
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
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
Serve straight away or chill until needed