Æblekage (Danish Apple Cake) is a traditional Danish recipe for a classic dessert of layers of apple puree and sweet, fried, breadcrumbs that's topped with cream before serving. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Apple Cake (Æblekage).
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Ingredients:
1.2kg apples, peeled, cored and sliced
120ml water
100g breadcrumbs
75g sugar
60g butter
300ml whipping cream
vanilla extract, to taste
granulated sugar, to taste
fruit jelly, to garnish
grated chocolate, to garnish
Method:
Combine the apples and water in a pan. Bring to a simmer, cover and cook, stirring occasionally, until the apples have broken down to a thick paste. Season to taste with granulated sugar and vanilla extract then set aside to cool.
In the meantime, mix the 100g breadcrumbs and 75g sugar in a bowl. Melt the butter in a frying pan then stir in the breadcrumb mix. Cook, stirring constantly, until the mixture is golden brown and crisp. Take off the heat and set aside to cool, stirring frequently to help prevent lumps from forming.
Just before serving, arrange layers of the apple purée and the sweet breadcrumbs in a glass bowl, ensuring that you finish with a layer of the breadcrumb mix. Whip the cream until stiff and use this to decorate the top of the dish.
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