This Scandinavian Apple Cake is a refreshing, no-bake (for the apples) chilled dessert that layers tender cooked apples with sweet currant jelly, crunchy toasted cake crumbs, and delicate macaroons. The base is bound with melted butter and topped with a cloud of freshly whipped cream and toasted almonds for a delightful contrast in textures. It&# 226;ÂÂs a perfect centerpiece for summer gatherings or holiday tables, offering a light yet satisfying finish to a meal. The combination of tart lemon, sweet apples, and nutty crunch creates a nostalgic flavor profile that is both elegant and comforting. Serve cold for the best texture and allow the flavors to meld before slicing.
Scandinavian Apple Cake
Description
This Scandinavian Apple Cake is a refreshing, no-bake (for the apples) chilled dessert that layers tender cooked apples with sweet currant jelly, crunchy toasted cake crumbs, and delicate macaroons. The base is bound with melted butter and topped with a cloud of freshly whipped cream and toasted almonds for a delightful contrast in textures. It&# 226;ÂÂs a perfect centerpiece for summer gatherings or holiday tables, offering a light yet satisfying finish to a meal. The combination of tart lemon, sweet apples, and nutty crunch creates a nostalgic flavor profile that is both elegant and comforting. Serve cold for the best texture and allow the flavors to meld before slicing.Ingredients
Directions
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Preheat oven to 350 degrees F (175 C) for toasting almonds later.
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Core, peel, and slice the apples into uniform pieces.
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Place apples in a saucepan with a small amount of water. Season with sugar and lemon juice to taste.
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Cook apples over medium heat until tender, stirring occasionally.
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Drain apples in a large strainer and press gently to extract excess liquid.
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Pour melted butter into a 10-inch layer cake pan that is at least 2 inches deep, spreading evenly to coat the bottom.
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Sprinkle 1/2 cup of toasted cake crumbs evenly over the buttered bottom of the pan.
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Spread half of the cooked apples in an even layer over the cake crumbs.
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Spread currant jelly evenly over the apples.
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Sprinkle ground mixed nuts over the jelly layer.
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Sprinkle another 1/2 cup of toasted cake crumbs over the nuts.
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Place macaroons in a single layer over the cake crumbs.
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Top with the remaining cooked apples.
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Cover the apples with the remaining 1/2 cup of toasted cake crumbs.
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Bake the assembled cake at 450 degrees F (230 C) for a few minutes just to warm through, or skip baking if serving cold directly (traditionally chilled).
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Cool the cake completely, then refrigerate until firm.
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While cake chills, sprinkle sliced blanched almonds lightly with water and toss with sugar.
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Toast almonds in a 350 degree F (175 C (347ðF)) oven for 15-20 minutes, shaking pan after 10 minutes, until golden.
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Whip cream until stiff peaks form.
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Remove chilled cake from refrigerator and frost top with whipped cream.
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Sprinkle toasted almonds over the whipped cream before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 295.1kcal
- % Daily Value *
- Total Fat 1.1g2%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.7mg1%
- Total Carbohydrate 79.5g27%
- Dietary Fiber 13.6g55%
- Sugars 56.8g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This cake is best served cold. Allow it to chill in the refrigerator for at least 2 hours before frosting and serving.
Toasted cake crumbs can be made by toasting breadcrumbs or crushed vanilla wafers in a dry skillet until golden.
Currant jelly can be substituted with apricot or raspberry jam for a different flavor profile.
For a vegan version, ensure butter is substituted with vegan margarine and whipped cream with coconut cream.
Shake the pan when toasting almonds to prevent sticking and ensure even browning.
