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Apple Smudge Cake

An indulgent cake with a crisp shortcrust base, spiced apple filling, and a creamy topping, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

For the shortcrust pastry
  • 230 g all purpose flour type 405
  • 100 g sugar
  • 130 g butter Cold butter for flakiness
  • Cold water Cold water To knead dough
  • 1 pinch salt
For the apple filling
  • 6 pieces apples (about 1200 g) A mix of tart and sweet varieties recommended
  • 1 piece lemon For juice to keep apples fresh
  • 500 ml apple juice
  • 1 packet vanilla pudding powder
  • 1 teaspoon ground cinnamon
For the cream topping
  • 500 g whipping cream
  • 200 g sour cream
  • 1 packet cream stabilizer For thickness
  • 100 g sugar

Method
 

Preparation of the shortcrust pastry
  1. Mix flour, sugar, and salt. Add butter and cold water, and knead into a smooth dough.
  2. Chill the dough in the refrigerator for about 30 minutes.
Preparation of the apple filling
  1. Peel, quarter, core, and thinly slice the apples. Mix with lemon juice.
  2. Smooth pudding powder with a little apple juice and sugar, stir into the boiled apple juice and simmer for 1 minute.
  3. Pour over the apples and mix well.
Baking the cake
  1. Preheat oven to 180 degrees Celsius.
  2. Grease a springform pan.
  3. Roll out the shortcrust pastry and place it in the pan. Fill with the apple mixture and smooth.
  4. Bake for about 50 minutes, then let cool.
Preparation of the cream topping
  1. Whip cream with cream stabilizer and mix with sour cream and sugar.
  2. Spread on the cake, sprinkle with cinnamon, and chill until serving.

Notes

Serve chilled for the best taste. Store covered in the refrigerator for up to 3 days. For longer storage, freeze slices in an airtight container.