Layered apple walnut cake (Print Version)
# Ingredients:
→ Shortcrust Dough
01 -
A pinch of salt
02 -
Grated zest from half a lemon
03 -
1 tablespoon of vanilla sugar (or mix a vanilla pod or 1 tablespoon of vanilla extract with 18g of sugar)
04 -
2 large eggs
05 -
230g butter
06 -
200g powdered sugar
07 -
500g all-purpose flour
→ Apple Filling
08 -
1 tablespoon of vanilla sugar (or mix a vanilla pod or 1 tablespoon of vanilla extract with 18g of sugar)
09 -
60g sugar
10 -
1kg tart-sweet apples (Granny Smith, Boskoop, or Braeburn), peeled, cored, quartered, and thinly sliced (2.5mm thick)
11 -
1 tablespoon rum
12 -
1/8 teaspoon ground cinnamon
13 -
50g raisins
→ Nut Filling
14 -
1 tablespoon of rum
15 -
150g finely ground nuts
16 -
60ml milk (or apple juice)
17 -
1 tablespoon of honey (like acacia honey)
18 -
30g sugar
→ Poppy Seed Filling
19 -
Finely grated zest of 1 lemon
20 -
1 tablespoon of rum
21 -
1 tablespoon of vanilla sugar (or mix a vanilla pod or 1 tablespoon of vanilla extract with 18g of sugar)
22 -
150g ground poppy seeds
23 -
60ml milk (or apple juice)
24 -
1 tablespoon honey (like acacia honey)
25 -
30g sugar
→ Plum Filling
26 -
6 tablespoons thick plum puree or powidl (blend 12 pitted prunes with a splash of water to create a paste)
→ Egg Wash
27 -
Powdered sugar for dusting
28 -
1 tablespoon water
29 -
1 large egg, room temperature
# Instructions:
01 -
Combine the dry ingredients first. Work the butter into the mix with your fingertips until it feels crumbly. Add the eggs and form the dough into a ball. If it's sticky, sprinkle in a bit of flour. Chill for 45 minutes.
02 -
Toss the apple slices with the cinnamon, sugar, vanilla sugar, raisins, and rum. Set aside to marinate.
03 -
Heat the milk with the honey and sugar until dissolved. Take it off the heat, stir in the ground nuts and rum, and let it cool.
04 -
Simmer the milk with sugar and honey until the sugar's dissolved. Off the heat, mix in the poppy seeds, vanilla sugar, lemon zest, and rum. Let it cool completely.
05 -
Set your oven to 190°C (conventional) to preheat.
06 -
Roll out the dough to 3mm thick. Use two-thirds of it to cover the bottom and sides of a springform pan (20-23cm). Wrap the pan in foil to keep it secure. Bake for 15 minutes as a pre-bake.
07 -
Spread the poppy seed filling on the crust first, followed by the nut mixture. On top, add the apple slices with their juices. Lastly, layer on the plum puree or powidl.
08 -
Take the remaining dough and cut it into strips about 1.3cm wide. Lay them out in a criss-cross lattice design on top. Brush with the beaten egg.
09 -
Place the cake in the oven and bake for 50 minutes on the middle rack. Let it cool completely on a wire rack—overnight if you can.
10 -
Carefully remove the pan. Dust with powdered sugar just before serving.
# Notes:
01 -
Poppy seeds should be fresh to avoid a stale taste.
02 -
Letting the cake sit overnight improves the flavors.