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Covered Apple cake

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Covered Apple cake
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Ingredients (3)

  • Base Dough - 250g flour - 1/2 tea spoon baking powder - 125g sugar - 1 pack of vanilla sugar - 1 egg - 1 table spoon milk - 125g butter (cold)
  • Fruit Layer - 1 kg slightly sour apples - 50g butter - 60g sugar - 100g raisins
  • "Bee Sting" Cover - 100g butter - 100g sugar - 50g almond flakes - 1 table spoon honey - 1 table soon milk - butter for form
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I found this recipe from one of my German baking books. The thickness of this cake is thin as pies and taste so good. You can substitute apples with any fruit you like.


  1. 1Base Dough:
    This dough needs to be prepared quickly, so that the cold butter does not get warm and soft. Rinse hands in cold water and dry them before mixing the dough.
  2. 2Pour flour on a working surface and mix in sugar.
    Cut butter into pieces and spread around flour/sugar mix.
    With a cold knife quickly chop butter into into the flour.
    Add egg into middle and mix everything rapidly with cold hands.
    Shape into a ball, wrap in foil and put in refrigerator for one hour.
  3. 3Coat the bottom of the form with butter.
    Spread 2/3 of dough onto bottom of form.
    Poke holes into dough with a fork.
    Pre-bake fro 15 min at 200C.
    Let cool.
  4. 4Roll out rest of dough and shape into 4cm wide stripes.
    Attach stripes as side walls to bottom.
  5. 5Apples:
    Cut apples into wedges.
    Melt butter in a wide pot.
    Wash and dry raisins.
    Add apples, sugar and raisins to pot.
    Gently cook for 10 min.
    Let cool. Evenly spread on dough.
  6. 6Cover:
    Slightly brown the butter in a pan.
    While stirring, add sugar, almonds, honey and milk.
    Spread mix on apples. Bake cake for about 30 min. Pop out of form and let cool.
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