Danish Æblekage is a traditional Danish dessert. Æblekage actually means apple cake in Danish, but it is not a cake, and no baking is involved, so I have no idea why we call it cake. I would say it is more like a trifle, and it is one of the easiest desserts I know.
My mom’s recipe is very basic, but you can add your own twist such as marzipan, cinnamon and honey if you like. You can use most kinds of apples but remember to taste the apple puree along the way, as the tartness varies for different sorts of apples, and you might want to add or leave out sugar.
Notes and Recipe by my mom, aka Mummi P
Almond macaroons: In this recipe I use ready-made Danish almond macaroons, which you can get in most grocery stores in Denmark. In other countries they might be harder to find, so you can either make your own, or use breadcrumbs instead.
If you are using breadcrumbs: Melt a little butter in a frying pan and add breadcrumbs and a tablespoon of sugar. Toss it around until the breadcrumbs are golden brown.
A good granola, such as the Cardamom and Cinnamon Granola from Hungry Bird Eats can also be used instead of macaroons.
Recipe: Æblekage – Traditional Danish apple dessert
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bowl (6-8 servings)Traditional Danish apple dessert. My mom’s recipe is very basic, but you can add your own twist such as marzipan, cinnamon and honey if you like. You can use most kinds of apples but remember to taste the apple puree along the way, as the tartness varies for different sorts of apples, and you might want to add or leave out sugar.
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Ingredients
8-9 medium-sized apples
1 vanilla pod
1 tsp sugar
1 cup (2.5dL) heavy cream
1 bag ~ 8.8 oz (250g) macaroons
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.
Recipe Video
Notes
