Apple and Advocaat Cake

Average: 5 (2 votes)
(2 votes)
Apple and Advocaat Cake
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40 min.
ready in 2 h. 30 min.
Ready in


For the crust
200 grams
1 teaspoon
120 grams
cold Butter (in flakes)
70 grams
For the topping
1 kilogram
sour Apples (such as Boskop or Cox Orange)
200 milliliters
Whipping cream (at least 30% fat content)
2 tablespoons
1 packet
1 packet
100 milliliters
For the filling
1 packet
Vanilla pudding powder (to cook for 500 ml, approximately 2 cups, of milk)
1 tablespoon
200 milliliters
200 milliliters
60 grams
1 packet
For decorating
1 teaspoon

Preparation steps


For the crust: Preheat oven to 180°C (approximately 350°F). Mix flour with baking powder in a bowl. Add butter, sugar and egg and knead quickly. Divide dough, wrap in plastic wrap and chill for 30 minutes. Peel apples into quarters, remove cores and cut crosswise into slices. Drizzle with lemon juice. Line baking pan with parchment paper. Roll out dough and place it in the pan and form an edge.


Place parchment paper over crust and sprinkle with legumes. Bake in preheated oven for about 20 minutes. Remove parchment paper and legumes and leave to cool.

For the filling: Mix 4 tablespoons apple juice with pudding powder and cornstarch. Place remaining juice with wine, sugar and vanilla sugar in a pot and bring to a boil. Add pudding powder mixture, stir and boil briefly.


Pour pudding into a bowl, dust with powdered sugar and allow to cool briefly. Mix apples into pudding and spread onto crust. Place in refrigerator for 1 hour to cool.

For the topping: Mix cream with cream stiffener and vanilla sugar and beat until stiff. Lightly spread on the cake. Pour Advocaat into a freezer bag, cut off a tiny corner and trickle in thin lines onto the cream.


For decorating: Just before serving, rinse apple and dry but do not peel. Thinly cut into whole slices, not removing the core. Sprinkle apple slices with lemon juice, drain and garnish cake with it. Serve cake cut into pieces.