administratorA delicious apple cake with a custard twist. This is quite different from the classic baked desserts with a custard layer that we might be used to. In this recipe, the custard is mixed directly into the batter along with apples and cream. The result isn’t crunchy or dry—it’s moist, with a gentle vanilla flavor. The tartness of the apples balances the sweetness of the cake beautifully.
This recipe comes from the collections of Betty Bossi, a fictional character whose name is used for a Swiss publishing company selling cookbooks. It’s said that in Switzerland—especially in the French-speaking part—there’s hardly a home without at least one Betty Bossi cookbook on the shelf.
Ingredients:
Cake:
125 g soft butter
100 g sugar
1 packet of vanilla sugar
Pinch of salt
3 eggs
250 g wheat flour
1 tsp baking powder
1 packet vanilla custard powder
180 ml cream (18%)
2 apples, preferably firm (peeled, cored, cut into eighths and then sliced crosswise)
Topping:
2 apples (peeled, cored, thinly sliced)
3 tbsp apricot jam mixed with 2 tsp water and strained through a sieve
Method:
Cream the butter with the sugar, then gradually add the eggs, mixing well after each addition. Add the flour combined with the baking powder and mix until smooth.
In a separate bowl, mix the custard powder with the cream and one-third of the batter. Add the apple pieces and combine thoroughly.
Spread the remaining batter along the bottom and halfway up the sides of a 26 cm springform pan. Pour in the custard-apple mixture and spread evenly. Arrange the thin apple slices on top in a circular pattern, slightly overlapping them.
Preheat the oven to 180°C (350°F) and bake on the middle rack for about 1 hour.
Once baked, brush the top with the strained apricot jam.
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