European Apple Cake
A delicate and creamy Apple Cake with whipped cream frosting, sponge cake layers, and candied apple filling! It's perfect for any fall occasion, or just because!
Ingredients
For Sponge Cake:
- 6 large eggs, at room temp
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup fine almond flour
- 1 tsp baking powder
For Candied Apple Filling:
- 3 large apples, sweet & crispy (Honey Crisp, Gala, Fuji)
- 1/3 cup white granulated sugar
- 1 cup water
For European Whipped Cream Frosting:
- 8 oz cream cheese, softened at room temp
- 1/2 cup sour cream, full-fat
- 1/2 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1/2 to 1 cup powdered sugar, optional
- 3 cups heavy whipping cream, very well chilled
Extras & Garnish:
- 1/3 cup heavy cream, for soaking the cake layers
- 1/4 cup chocolate melts, optional
Instructions
Making the Sponge Cake:
- Start with the sponge cake. Preheat the oven to 350°F. Line the bottom of two, 8-inch cake pans with parchment paper, leaving the sides ungreased.
- Place the eggs, sugar, and vanilla into a stand mixer bowl. Whisk on high speed for 7 to 10 minutes, until the eggs are very fluffy and almost white in color. If you don’t have a stand mixer, this step will take a little longer.
- In a separate bowl, combine the all-purpose flour, almond flour, and baking powder. Sift the dry ingredients into the egg mixture in thirds, folding very gently but thoroughly using a spatula. Fold from the bottom of the bowl to ensure all the flour is incorporated.
- Divide the batter between the two pans; use a kitchen scale for accuracy. Bake the cake layers on the middle rack at 350°F/177°C for 22 to 24 minutes, until the tops of the cakes are golden brown.
- Remove the cakes from the oven and while the layers are still hot, carefully run a knife along the edges to release the cake from the pan. Gently invert onto a wire rack, remove the parchment paper, and allow the cake layers to cool completely.
Making Candied Apple Filling:
- Next, prepare the apple filling. Peel and finely diced the apples, then place them into a saucepan or deep sauté pan. Add the water and sugar and stir.
- Cover and cook the apples over medium heat, bringing them to a simmer. Cook covered for about 7 to 8 minutes, then remove the lid and continue to cook until the apples are tender, translucent and syrupy. Total cooking time is approximately 18 to 22 minutes, depending on the apple variety.
- If all the water evaporates from the pan but the apples are not yet tender, add more water and continue to cook.
- Set aside this filling and allow it to cool completely. It can also be done ahead of time.
Making the Frosting:
- Prepare the frosting once the cake layers and filling have cooled. Place the softened cream cheese into a medium bowl, then use a mixer to beat the cheese for a few minutes, until it’s creamy and smooth.
- Next, add in the vanilla, sour cream, and sweetened condensed milk. If you want a sweeter frosting, add the optional powdered sugar. Beat again for a few minutes, until the mixture is thick and creamy. Set this aside.
- Pour the chilled heavy cream into a separate bowl and whisk until it reaches stiff peaks, about 5 to 6 minutes using a stand mixer. Start out at a slow speed and gradually increase the speed as the cream thickens.
- Add the cream cheese mixture to the whipped cream and whisk for a minute or two, just until the frosting is thick and fluffy.
- Keep this frosting well-chilled. If the frosting becomes too soft or runny, place the entire bowl into the refrigerator for 30 minutes to 1 hour, then whisk again.
Assembling the Cake:
- Before assembling the cake, first use a long, serrated knife to split the sponge cake layers in half, creating 4 layers total. I recommend using the bottom half of the layers for the bottom and top of the cake.
- Use a pastry brush to lightly soak each cake layer with heavy cream.
- To assemble the cake, add a generous amount of whipped cream frosting onto each cake layer, followed by a quarter of the apple filling. You’ll use ¼ of the filling between each layer and the remaining ¼ for topping the cake. Stack the layers evenly and gently.
- Frost the outside of the cake with a crumb-coat layer of frosting, sealing the edges. Refrigerate the cake and your bowl of frosting for 20 minutes.
- Once chilled, apply a thick layer of frosting all over the cake, smoothing it with an off-set spatula or cake spatula.
- If desired, melt a handful of chocolate melts into the microwave. Transfer the chocolate into a small plastic bag, cut off a tiny tip off the corner, and drizzle over the top of the cake.
- Transfer the remaining frosting into a pastry bag tipped with a star tip; I used Ateco #847. Pipe dollops of frosting onto the cake, then garnish with the remaining candied apple filling.
- I recommend refrigerating the cake for at least 4 hours or overnight for the best results.
Nutrition
Serving: 1slice (1/16th) | Calories: 449kcal | Carbohydrates: 42g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 148mg | Sodium: 127mg | Potassium: 206mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1115IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 1mg