Enjoy this delightful apple cake, effortlessly enhanced with pre-made rum cream. Ideal for baking novices or anyone seeking a delicious, comforting dessert, it's perfect for any gathering or a cozy night in.
Effortless • 2 Hours
Ingredients
Number of servings: 5
Dough
- 750 g wheat flour
- 5 eggs
- 500 g TINE® Dairy Butter
- 375 g sugar
- 5 tsp vanilla sugar
Filling
- 5 tbsp TINE® Dairy Butter
- 250 g raisins
- 5 tbsp rum
- 25 dl Piano® Cake Cream with Rum Flavor (five packages)
- 15 dl tart apples
- 2.5 dl sugar
Topping
- 15 dl whipped TINE® Cream or ice cream
How to prepare it
- For this recipe, you'll need a round cake pan about 24 cm in diameter. If increasing the size for five servings, use multiple pans or adjust if you have a larger pan.
- Mix flour, eggs, butter, sugar, and vanilla sugar in a food processor to form the dough. Let the dough rest in the refrigerator for about 1 hour. Allow the raisins to soak in rum while the dough is chilling.
- Preheat the oven to 200°C (392°F). Melt some butter and brush the cake pan(s) with it.
- Press the dough into the bottom and about 3 cm up the sides of the greased pan(s). Prick it thoroughly with a fork.
- Distribute the raisins over the dough base and spread the rum cream on top. Peel the apples and remove the cores. Cut the apples into wedges and arrange them tightly in a nice pattern in the cream. Sprinkle sugar over the top and bake the cake in the middle of the oven for about 45 minutes.
- Serve the cake warm, preferably with whipped cream or ice cream.
Note: If you're using multiple cake pans to serve five, the baking time may vary slightly, so it's best to keep an eye on the cakes as they bake.
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