Layered apple walnut cake

This classic Austrian tart layers poppy seeds, nuts, and apples, all finished with a thick plum jam topping and a pretty lattice crust. You end up with a stunning dessert where every bite is full of bold, blended flavors.

I first tried this after a trip to Austria years ago and have tweaked it ever since. Every time I make it, my family gets a blast from the past and talks about our awesome mountain vacation.

Tasty Ingredients

• For the shortcrust pastry
• 500g all-purpose flour: forms a crispy crust that stands up to all those fillings
• 200g powdered sugar: gives a melt-in-your-mouth sweetness
• 230g cold butter: creates flaky layers in the dough
• 2 large eggs: everything sticks together thanks to these
• 1 tablespoon vanilla sugar: adds a hint of vanilla that you can’t skip
• Zest from half a lemon: gives a bright, zippy lift
• A pinch of salt for keeping everything balanced
• For the apple filling
• 1kg tart apples (Granny Smith is great): they hold their shape while baking
• 60g sugar: to make things just sweet enough
• 1 tablespoon vanilla sugar: gentle aroma boost
• 50g raisins: plump up and add a nice chew
• 1/8 teaspoon ground cinnamon: for that cozy flavor
• 1 tablespoon rum: brings out the fruitiness
• For the nut layer
• 30g sugar: easy sweetness
• 1 tablespoon acacia honey: brings gentle floral notes
• 60ml milk or apple juice: helps everything blend
• 150g finely ground walnuts: super buttery and rich
• 1 tablespoon rum: really ties the nuts together
• For the poppy seed layer
• 30g sugar: smooths out the poppy's bite
• 1 tablespoon acacia honey: pure and mild sweetness
• 60ml milk or apple juice: for a smooth consistency
• 150g ground poppy seeds: signature flavor and texture
• 1 tablespoon vanilla sugar: lovely aroma
• Zest from a whole lemon: amps up the brightness
• 1 tablespoon rum: gives a subtle depth
• For the plum layer
• 6 tablespoons powidl: super thick, traditional sugar-free plum spread
• For brushing
• 1 large egg, room temp for a shiny golden top
• 1 tablespoon water to thin out the egg
• Powdered sugar for that final snowy look

Step-by-step Directions

Apple filling first:

Toss your peeled, cored, thinly sliced apples with sugar, vanilla sugar, raisins, cinnamon, and rum. Let them hang out while you work on the other layers, so they get juicy and flavorful.

Make the nut layer:

Bring milk, honey, and sugar to a simmer, stirring until everything’s dissolved. Take it off the heat, add ground nuts and rum, then stir until smooth. Let it cool down so it’s thick but still spreadable.

Poppy seed layer next:

Heat milk, honey, and sugar until melted together. Pull off the stove, then stir in ground poppy seeds, vanilla sugar, lemon zest, and rum. Give it a good mix and let it cool off—this’ll be the bottom layer.

Dough time and putting it all together:

Set your oven to 190°C, skip the fan. Line a 20–23cm springform pan with two-thirds of the dough, pressing it up the sides. Wrap both pan and dough edges with foil—keeps things from slipping.

Bake and stack those layers:

Pre-bake your crust about 15 minutes till it just starts to color. Meanwhile, slice the leftover dough into 1.3cm strips for the lattice. Start assembling: first poppy mix, then nuts, then the juicy apples with all their liquid, and finish it off with the powidl.

Lattice and bake:

Lay the dough strips up top for that classic look. Brush with egg and a splash of water. Bake 50 minutes in the center till golden with bubbling fillings.

Let cool, then serve:

Cool it completely on a rack—a whole night if you can. This helps the layers set and flavors meld. Carefully unmold (a sharp knife around the edge helps), then dust with lots of powdered sugar before you dig in.

There's always a jar of powidl in my pantry just for this cake. The first time I tried a slice at my Austrian grandma’s house, I was blown away by how the layers worked together—now it's a must-make for us at any big event.

Storage & Make-ahead Tips

Keep this Fächertorte right on the counter in a sealed container for up to two days. Want it to last longer? Stash it in the fridge and you’re good for five days. Let it come back to room temp before slicing so you get all the flavors.

You can prep all the fillings the day before and store them in the fridge. The dough also keeps in the fridge for up to three days, or toss it in the freezer for a month. That way, putting the whole cake together is quick and easy whenever you want it.

Ingredient Swaps

No luck finding powidl? Just blend up pitted prunes with a splash of water until super thick, then cook it down while stirring to get that concentrated plum flavor.

If you want to skip the booze, just use apple juice concentrate or vanilla extract instead of rum. The end result will taste a bit different, but it’s still really tasty and great for everyone.

You can switch out poppy seeds for ground chia or more walnuts if you like. But if you want the OG flavor, try to grab some fresh poppy seeds—check out Central European grocery shops for the best stuff.

Backstory & Tradition

Fächertorte hails from Austria and is a big name in their baking scene. The name literally means "fan cake" because the slices fan out showing all those cool layers. Different areas in Austria have their own twist, but that mix of fruit, nuts, and poppy seeds is a classic Central European combo.

People usually serve this for holidays and special get-togethers—it stands for plenty and good times in Austrian food culture. Stuff like poppy seeds and nuts used to be fancy ingredients, so this cake was saved for big celebrations.

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Pro tips for the win

For super flakey dough, work fast and keep your hands cold so the butter doesn't melt. If your dough gets sticky, just pop it in the fridge 15 minutes and it'll firm up.

A veggie peeler works great for making apple slices super thin and even, which helps the whole thing bake up nicely and lets the layers blend.

Wait until the cake is totally cooled to cut so you get neat, defined layers. Dip your knife in hot water, wipe it off between slices, and you'll have perfect wedges every time.

Frequently Asked Questions

→ What apples are best for the cake?

Go for sweet-tart kinds like Granny Smith, Braeburn, or Boskoop. If you can, pick a local option like Strudler apples in Austria.

→ How do you make the best shortcrust pastry?

Blend flour, sugar, and butter with your hands until it feels crumbly, then add eggs. Chill it in the fridge before rolling out.

→ What works as a substitute for powidl?

Mix prunes with a bit of water into a thick paste. It's an acceptable replacement if powidl is hard to find.

→ How can I keep poppy seeds from going bad?

Buy them from Central or Eastern European stores, and always check for freshness before purchasing.

→ Can this cake be made dairy-free?

Yes, swap butter in the shortcrust with vegetable oil like canola, and use apple juice instead of milk in the fillings.