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Apple krémeš: Slovak layered cream cake
An upside-down apple sponge cake layered with buttery vanilla pudding cream, whipped cream, and chocolate flakes. Makes 20 servings.
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- Prep time
- 50 min
- Cook time
- 20 min
- Temperature
- 160 °C (325 °F)
- Servings
- 20 servings
- Difficulty
- Medium
- Cuisine
- Slovak
Apple krémeš, a Slovak layered cream cake, is baked upside down: grated apples mixed with vanilla sugar are spread in a foil-lined baking pan and covered with sponge cake batter. After baking, the cake is inverted so the apples are on top. The apples are then topped with a cream made from Zlatý klas pudding mix and butter beaten with sugar, followed by whipped cream.
Ingredients
Apple layer
Sponge cake
Pudding cream
Topping
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Instructions
Tip: tap a step to mark it as done.
Apples
Grate the apples, mix with the vanilla sugar, and spread in a foil-lined baking pan.
Sponge cake
Beat the egg yolks with the powdered sugar until pale and fluffy, then add the water. Add the flour and baking powder. Beat the egg whites until stiff, then gently fold them into the batter. Pour the batter evenly over the apples and bake in an oven preheated to 160 °C (325 °F) for about 20 minutes. Let cool.
Pudding cream
Cook the milk, Zlatý klas pudding mix, and granulated sugar into a thick pudding. Let cool. Beat the butter with the powdered sugar until light and fluffy, then beat in the pudding a spoonful at a time.
Assembly
Invert the cooled cake and peel off the foil. Carefully spread the pudding cream over the apple layer. Whip the heavy cream and spread it on top, then sprinkle with chocolate flakes. Refrigerate until set.
Source: kaufland.sk
Tip: Gently squeeze juicy apples after grating to keep the sponge cake from getting soggy. Cut the cake only once it has fully set, using a sharp knife dipped in hot water.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 286 kcal
- Protein
- 4.1 g
- Carbohydrates
- 35 g
- of which sugars
- 24 g
- Fat
- 15 g
- of which saturates
- 8.9 g
- Fiber
- 1.5 g
- Salt
- 0.2 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Jablkový krémeš s pudingovým krémom a šľahačkou
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