Recipe: Danish Æblekage – Traditional Danish apple dessert

Directions

• Peel the apples and dice them into medium-sized pieces.
• Scrape out the seeds from the vanilla bean and mix the seeds with a teaspoon of sugar. Set aside for later.
• Put the apples in a large pot and add the empty vanilla pod and a little water so the apples do not get burned when cooking.
• Place the pot on the stove and cook at medium heat for 10-15 minutes until the apples are soft and pulpy and start turning into a chunky puree.
• Cook for 10-15 minutes until the apples are soft and pulpy, like a chunky puree. Add the vanilla seeds and sugar mixture.
• Taste the apple puree and add more sugar if needed. When you are happy with the taste and the texture, turn off the heat, pour the apple puree into a bowl and let it cool for an hour or two.
• Whip the cream but be careful not to whip it too much. It should be soft, light and fluffy.
• Now it’s time to put it all together. In Denmark we usually serve æblekage in a glass serving bowl. Start with a layer of apple puree, and then add a layer of macaroons. Continue until you have used up all the apple puree. The last layer should be apple puree.
• Put plenty of whipped cream on top, and the æblekage is ready to eat.