Alpine apple cake recipe: A deliciously simple dessert classic

A crispy sponge cake, delicate apple jelly, and fluffy whipped cream combine to make Alpine apple cake one of the most beloved desserts. Its layered construction and unique flavour will delight both adults and children, and the preparation is not complicated at all.

When we think of the ideal dessert, Alpine apple cake comes to mind. This exceptional pastry combines everything that’s best: a light sponge base, delicious apple mousse in jelly, fluffy whipped cream, and delicate chocolate decoration. With its charming structure and incredible taste, Alpine apple cake is sure to impress anyone who tries it. Find out for yourself how easy it is to prepare this delicious dessert.

          
• 3 large eggs
• 70 grams of granulated sugar
• 100 grams of plain flour
• 30 grams of potato starch
• 3 grams of baking powder
• 10 millilitres of rapeseed oil

        
• 2 kilograms of apples (about 6-8 pieces)
• 1 tablespoon of sugar
• 1-2 tablespoons of lemon juice
• 500 millilitres of water
• 3 lemon jellies

    
• 700 millilitres of cold heavy cream (36%)
• 2-3 tablespoons of icing sugar
• 10 grams of gelatine

1. Preparing the sponge cake: Before you start, take the eggs out of the fridge to reach room temperature. Separate the egg whites from the yolks and beat the whites with sugar until stiff peaks form. Then, add the yolks one by one while mixing. Gently fold in the oil.
2. Mixing the dry ingredients: In another bowl, sift the plain flour, potato starch, and baking powder. Slowly add to the beaten eggs, mixing on the lowest speed of the mixer.
3. Baking the sponge cake: Line a rectangular baking pan with parchment paper and pour the batter into it. Bake in a preheated oven at 170°C for 25 minutes. After baking, set aside to cool.
4. Preparing the apples: Wash, peel, and dice the apples. Stew them in a pot with sugar and lemon juice. After a while, add water and, without heating, stir in the lemon jellies. Mix until the ingredients are combined. Set aside to cool.
5. Creating the layers: When the apples cool down, pour them over the sponge cake and place them in the refrigerator to set the jelly.
6. Preparing the whipped cream: Dissolve the gelatine in 40 millilitres of boiling water, then mix it with the whipped cream and icing sugar. Once the jelly sets spread the whipped cream over the apple layer.
7. Cooling: Place the Alpine apple cake back in the refrigerator for at least 2 hours to allow everything to set well.
8. Serving: Before serving, sprinkle the cake with grated chocolate or ground cinnamon to add a special touch.