Jablkový torto koláč s karamelom
Jablkový torto koláč s karamelom

Apple Cake with Caramel

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In supermarkets or in McDonalds, you must have seen a round cake that is full of apple filling and drizzled with caramel. I loved it so much that I just had to make it at home. After all, homemade is always better than some oven-ready cake. Plus, you will use up a kilo of apples in this cake, which is great when you don’t know what to do with them anymore.

Apple Cake with Caramel consists of vanilla cake batter with apple filling made with lots of apples and vanilla pudding, all drizzled with sweet caramel. The vanilla dough is soft and crunchy at the same time (which you can see on the edges), it’s also good to work with. The apple filling is basically just apples, finely grated, with a little sugar and cinnamon, thickened with vanilla pudding. So the filling has a subtle apple-vanilla flavor. I personally really like it and have used it in several other cakes. Moreover, thanks to the pudding, it holds its shape nicely. I topped the whole cake with caramel, which goes great with the apples and adds to the juiciness of the cake. I’m sure you’ll love this fall dessert as much as I do.

Jablkový torto koláč s karamelom

Jablkový torto koláč s karamelom

Jablkový torto koláč s karamelom

Jablkový torto koláč s karamelom

Jablkový torto koláč s karamelom

Jablkový torto koláč s karamelom

Jablkový torto koláč s karamelom
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Apple Cake with Caramel
Prep Time
1 hrs
Cook Time
45 mins
Total Time
1 hrs 45 mins
 
Apple cake inspired by pastry shops - apple filling between two pastry doughs and all that drizzled with caramel
Servings: 8 pieces
Ingredients
  • Dough:
  • 300 g all-purpose flour
  • 170 g cold butter
  • 100 g icing sugar
  • 1 packet of vanilla sugar (20 g)
  • 1/3 teaspoon baking powder
  • 1 egg yolk
  • Pinch of salt
  • Filling:
  • 1 kilo of apples (about 8 apples)
  • 4 tablespoon crystal sugar
  • 1 teaspoon lemon juice
  • Pinch of cinnamon
  • 1 packet of vanilla pudding (40 g)
  • Caramel:
  • 200 g granulated sugar
  • 90 g butter cut into cubes
  • 120 ml heavy cream
Instructions
  1. Dough:
  2. Mix flour with butter, icing sugar, vanilla sugar, baking powder, egg yolk and a pinch of salt.
  3. Process dough and put it in a refrigerator for 30 minutes.
  4. After this time, take dough from the refrigerator and take about 1/3 of dough from the mass. Evenly spread crumbles of this part of dough over the bottom of a baking pan covered with baking paper.
  5. Press crumbles of the second third of dough around the sides of the baking pan and form an edge, about 6 cm high, between filling and the baking pan.
  6. Filling:
  7. Peel and grate the apples.
  8. Put them in a saucepan with crystal sugar, lemon juice, cinnamon and vanilla pudding, stir. Simmer the apples over medium heat, while stirring constantly, until they are soft and have released their juice, for 5 to 7 minutes.
  9. Spread it over the dough.
  10. Crumble/grate the remaining dough over the apple filling.
  11. Place the cake in the oven at 180 degrees for about 45 minutes.
  12. Let it cool and drizzle the caramel over it.
  13. Caramel:
  14. Heat sugar on medium heat when stirring constantly.
  15. When it is completely melted, lower the heat and add butter. Stir immediately. Be careful not to burn yourself.
  16. When the butter is completely melted, add the heavy cream. Stir immediately. Be careful not to burn yourself – there will be a lot of steam.
  17. Cook and stir constantly on medium or high heat until it begins to bubble, then switch off immediately. This amount is enough for 1 glass of tartar sauce.
Recipe Notes
  • Baking pan - 23 cm

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