Alpine Apple Cake: Tender Shortcrust Wrapped Around Over 3 Pounds of Juicy, Pudding-Thickened Apples

This traditional Alpine apple cake pairs a tender shortcrust with a generous layer of apples. A simple trick, a cooked filling thickened with vanilla pudding, keeps the dough from turning soggy and gives the cake a perfect structure. An ideal choice for weekend coffee, baked in a standard sheet-style pan.

At a glance:

• Prep time: 30 min | Baking time: 45 min | Total: 75 min
• Servings: 16 | Difficulty: Medium
• Great for: family baking, a weekend dessert
• Make ahead: yes, after resting the dough softens nicely
• Storage: in a cool place under a towel for up to 3 days
• Serving tip: with a light dusting of powdered sugar
• Main ingredient: apples

Ingredients

Instructions

1. Peel and core the apples and grate them coarsely.
2. Put the grated apples into a large pot, add the granulated sugar, lemon juice and cinnamon and mix well.
3. Cook the apples over medium heat, stirring occasionally, until they soften and release their juices, about 10 to 15 minutes.
4. Whisk the cornstarch (or vanilla pudding powder) into the cold water until smooth. Pour it into the soft apples and stir well.
5. Cook briefly, stirring constantly, until the apple mixture visibly thickens. Remove from the heat and let the filling cool completely.
6. Heat the oven to 340°F (170°C). Grease a 13×11-inch (33×29 cm) baking pan or line it with parchment paper.
7. In a large bowl, combine the flour, powdered sugar, salt and baking powder. Add the whole eggs and softened butter.
8. Work it by hand or with a mixer into a uniform, smooth, non-sticky dough.
9. Divide the dough into 2 equal parts.
10. Roll out the first half to the size of the pan and line the prepared pan with it.
11. Spread the cooled apple filling evenly over the bottom crust.
12. Roll out the second half of the dough and carefully lay it over the apple layer.
13. Prick the top crust densely with a fork in many places so steam can escape during baking and no bubbles form.
14. Bake in the heated oven for about 45 minutes, until golden. Let the cake cool, then dust with sifted powdered sugar before serving.

Video Recipe

Tips and Storage

• Let the apple filling cool enough before spreading it on the dough. If it is hot, it will steam the raw bottom dough and make it soggy.
• Do not forget to prick the top crust with a fork. This step is key, otherwise steam builds up under the dough and the cake puffs up.
• Moving the rolled-out dough to the pan is easier if you roll it out directly between two sheets of parchment paper or use the rolling pin to lift it.
• You can replace the vanilla pudding in the filling with the same amount of cornstarch, but the pudding adds a gentle vanilla aroma to the filling.

Frequently Asked Questions (FAQ)

• How long does this apple cake keep after baking? It keeps 2–3 days at room temperature, and up to a week in the fridge in a sealed container.
• What can I use instead of vanilla pudding in the filling? Use the same amount of cornstarch and add a little vanilla extract for flavor.
• Why does the dough on my apple cake turn soggy? The dough gets soggy if the apples release too much juice. Make sure the filling is cooked down and thickened with the pudding as in the recipe.
• Can I use other fruit instead of apples? Yes, you can use pears or plums instead, but adjust the baking time to how juicy they are.

The recipe is based on a version by Einfache Rezepte, adapted by the We Cook With Love team.