Danish Æblekage
In Danish, "æblekage" translates to "apple cake," but it’s quite different from what you might expect. This delightful dessert layers tender apple compote with whipped cream and crunchy biscuit layers, creating a harmonious blend of textures and flavours.
Servings 6
Ingredients
- 1 kg apples
- 2 tbsp water
- 1 tsp vanilla sugar or vanilla paste
- Sugar to taste
- 75 g Dutch crispbakes ("tvebakker")
- 50 g sugar
- 50 g butter
- 175 g Danish makroner see notes
- 200 ml whipping cream
- Apple jelly
Instructions
- Peel the apples, remove the cores, and cut them into wedges.
- Place the apples in a saucepan with the water and simmer, covered, over low heat until tender.
- Stir the compote and season with vanilla sugar and regular sugar to taste. Let it cool
- Crush the Dutch crispbakes, preferably using a food processor.
- Melt the butter in a pan over medium heat. Add the crushed biscuits and sugar.
- Toast the mixture, stirring constantly, for a few minutes until golden and the sugar has melted. Allow to cool.
- Lightly crush the macarons, using the food processor (do not pulverise too finely; some larger pieces are desirable).
- In a transparent bowl or serving glasses, add a layer of the cooled apple compote.
- Add the "makron" layer, followed by the rest of the apple compote, and then finish with the Dutch crispbake layer.
- Refrigerate the assembled dessert for one to two hours.
- Whip the cream to a light, airy consistency. Be careful not to overwhip.
- Top the chilled dessert with whipped cream and garnish with apple jelly.
Notes
Danish makroner are light, almondy biscuits. If you cannot get hold of any, you can bake your own or used toasted almonds instead. You can also leave out this layer altogether.