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🍰 Classic Swedish Apple Cake

152 kcal · 30 min · 4 servings

Ingredients

• 3 eggs
• 100 g whole cane sugar (+ 1 tbsp to thicken)
• 70 g spelt wholemeal flour
• 0.5 packet baking powder
• 1 kg sweet apples (e.g. Elstar)
• 1 lemon
• 1 vanilla pod
• 2 tbsp cornstarch
• 100 ml coconut milk (90% coconut content)

Instructions

1. 1. Separate the eggs. Beat the egg whites until stiff.
2. 2. Beat the egg yolks together with the cane sugar until frothy.
3. 3. Mix the flour with the baking powder.
4. 4. Stir the flour mixture into the egg-sugar mixture little by little.
5. 5. Gently fold the beaten egg whites into the batter.
6. 6. Pour the batter into a greased (if necessary) baking pan.
7. 7. Preheat the oven to 180 °C (convection 160 °C or gas mark 3-4).
8. 8. Bake the cake base for approx. 20 minutes.
9. 9. Wash the apples and dry them.
10. 10. Peel the apples and grate them coarsely.
11. 11. Squeeze lemon juice over the grated apples.
12. 12. Halve the vanilla pod lengthwise.
13. 13. Scrape out the vanilla seeds with a knife.
14. 14. Mix the cornstarch with 1 tablespoon of cane sugar.
15. 15. Pour 200 ml of water into a saucepan.
16. 16. Add the sugar-starch mixture to the saucepan.
17. 17. Stir until the mixture has dissolved in the water.
18. 18. Stir in the vanilla seeds and cinnamon.
19. 19. Bring the mixture to a boil while stirring.
20. 20. Simmer the filling over medium heat for 1–2 minutes.
21. 21. Remove the saucepan from the heat.
22. 22. Let the filling cool down briefly.
23. 23. Fold the grated apples into the cooled filling.
24. 24. Spread the apple filling over the cooled cake base.
25. 25. Chill the cake in the refrigerator for approx. 2 hours.
26. 26. Whip the coconut milk when the cake is completely cold.
27. 27. Spread the whipped coconut milk over the cake.
28. 28. Optionally dust the cake with cinnamon.
29. 29. Cut the cake into pieces.
30. 30. Serve the cake.

Nutrition per serving

• kcal: 152
• Protein: 3 g · Fett/Fat: 3 g · Carbs: 27 g