Apple Wine Cake with Whipped Cream

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Apple Wine Cake with Whipped Cream
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1 hr 40 min.
ready in 2 h. 40 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories302 kcal(14 %)
Protein3.1 g(3 %)
Fat12.9 g(11 %)
Carbohydrates41 g(27 %)


For the batter
225 grams Pastry flour
1 Baking powder
75 grams sugar
1 packet Vanilla sugar
1 pinch salt
1 egg
75 grams butter
For the pudding
2 packets vanilla pudding mix
750 milliliters Liquid (half white wine, half apple juice)
100 grams sugar
2 packets Vanilla sugar
750 grams Apple
For the topping
1 Apple
230 milliliters Apple juice
1 packet Glaze
2 tablespoons Raspberry syrup
400 milliliters Whipped cream
2 packets Vanilla sugar
1 tablespoon chopped Pistachio
How healthy are the main ingredients?
AppleWhipped creamApple juicesugarsugarPistachio

Preparation steps


For the batter, mix flour, baking powder, sugar, vanilla and salt in a bowl. Cut butter in small pieces. Mix in egg and butter pieces. Knead quickly into a smooth dough. Wrap in plastic wrap. Refrigerate for 30 minutes. For the pudding, prepare pudding according to package instructions, using 375 ml (approximately 11/2 cups) white wine, 375 ml (approximately 11/2 cups) apple juice, sugar and vanilla. Rinse apples, wipe dry and peel. Cut into quarters, remove seeds and dice. Mix apple pieces into pudding.


Roll out dough on lightly floured surface. Grease springform pan base and sides. Line pan with dough and press dough along sides of pan, about 3 cm (approximately 1 inch) high. Pierce flat part of dough several times with a fork. Spread apple pudding mixture over dough until smooth. Bake in a preheated oven at 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F), 50-60 minutes. Remove cake from oven, place on a wire rack. Allow to cool 15 minutes, then loosen springform pan rim and cool completely. Refrigerate 3-4 hours.


For the topping, rinse apple, wipe dry and peel. Cut into quarters, remove seeds and cut into small cubes. Heat 30 ml (approximately 2 tablespoons) apple juice in a small saucepan, add apple cubes and cook until tender. Prepare glaze powder according to package instructions, using remaining apple juice and raspberry syrup. Arrange apple cubes on cake and spread glaze over apples. Let glaze set. Mix cream and vanilla until stiff. Place whipped cream in a piping bag with decorating tip. Decorate cake edges and sprinkle with pistachios. To serve, cut into pieces.