Danish æblekage was one of my absolute favorite desserts growing up. The name literally means apple cake, even though there’s no cake anywhere and nothing ever gets baked. It’s really more of a simple trifle with layers of apple compote, almond macaroons, and a generous amount of whipped cream. To this day, it’s still one of the easiest and most comforting desserts I know.
My mom’s version is the one I always come back to. It’s very simple, but you can make it your own with almond paste, cinnamon, or maybe a drizzle of nuts? Use whatever apples you have, but taste the compote as it cooks. Depending on the apples, you might want more or less sugar.
Notes from my mom, aka Mummi P
Almond macaroons:
In Denmark we usually use store bought almond macaroons, since they’re in every supermarket. If you can’t get them where you live, homemade macaroons or toasted breadcrumbs work just as well.
If using breadcrumbs:
Melt a little butter in a frying pan, add breadcrumbs and a spoonful of sugar, and toast until golden.
Granola option:
A good granola also works if you want a quick and crunchy substitute for the macaroons.
Recipe: Æblekage – Traditional Danish apple dessert
1
bowl (6-8 servings)Keep the screen of your device on
Ingredients
8-9 8-9 medium-sized apples
1 1 vanilla pod
1 tsp 1 sugar
1 cup 1 (2 ½ dl) heavy cream
1 bag 1 ~ 8.8 oz (250g) macaroons
Directions
- Peel the apples and cut them into medium sized pieces. Split the vanilla bean, scrape out the seeds, and mix the seeds with a teaspoon of sugar. Set that aside.
- Add the apples to a large pot along with the empty vanilla pod and a splash of water, just enough to keep the apples from sticking. Cook over medium heat for about 10 to 15 minutes, until the apples break down into a soft, chunky compote.
- Remove the vanilla pod, then stir in the vanilla sugar mixture. Taste the compote and add more sugar if you think it needs it. When the flavor and texture are where you want them, transfer it to a bowl and let it cool for one to two hours.
- Whip the cream until it’s soft, light, and fluffy. Don’t overwhip.
- To assemble, use a glass serving bowl if you have one. Start with a layer of apple compote, then add a layer of macaroons. Keep layering until you’ve used all the compote, ending with a layer of compote on top.
- Finish with plenty of whipped cream. Your æblekage is ready to serve
Notes
