Apple Slice w. Crunchy Oat
This recipe makes approximately 10-12 servings
This cake, oh my gosh, it really blew me away. I didn't expect it to be so good, because, well, it's just apples. It fits perfectly into the lovely Danish fall, with cinnamon and delicious warm caramel sauce. I was so lucky to get the most delicious autumn apples from a friend's garden, and they were really juicy and with lots of flavor and bite. So I thought they should have their very own cake to do them justice. And I think that mission was pretty successful! So if you have some delicious apples in your garden, just get out the big bucket, and if not, you can easily use some good apples from the nearest store.
Apple Slice w. Crunchy Oat
Preperation: 30 minutes Cooking time: 30 minutes Total: >1 hour
Ingredients
This recipe makes approximately 10-12 servings
Apple filling
200 g peeled, diced apple
50 g sugar
½ tsp cinnamon
50 g butter
15 g cornstarch mixed with a small amount of water
Crunchy oat base
130 g butter
100 g brown sugar
60 g sugar
1 egg M/L
½ dl milk
100 g gluten-free oat flour
250 g gluten-free oatmeal
4 g baking powder
5 g cinnamon
salt
Caramel sauce
This can be left out, but definitely adds to the deliciousness of the cake.
200 g sugar
250 g cream, room temperature
150 g butter
2 sheets of gelatine
salt
Applefrosting
150 g butter, room temperature (veeeeeeery important)
120 g icing sugar
1 grated apple
200 g cream cheese
Method
Apple filling
Peel the apples and cut them into smaller pieces. Put all the ingredients EXCEPT cornstarch in a pan over medium heat. When the apples are almost tender, add the cornstarch mixture to thicken. Let the apples cook for a few minutes before removing and allowing the mixture to cool to room temperature.
Oat base
Line a mold with baking paper. Mine measures approx. 21x21 cm.
Weigh out the dry ingredients so they are ready. Whisk the butter, brown sugar, sugar and eggs until the color lightens.
Add all the dry ingredients alternately with the milk until the dough is combined, place the dough in the mold and let it sit for 30 min. in the fridge. Meanwhile, you can make the caramel sauce.
Bake at 180 degrees for 20 min. until golden brown. Put the apple filling on the baked cake and let it cool.
Caramel sauce
Soak the gelatine in water until it becomes like rubber. Melt the sugar over medium heat. Add the cream a little at a time. Be careful, it will bubble and steam. Whisk in the butter. Add the gelatine and stir until completely dissolved. Add a little salt at a time, and season to taste so it doesn't get too salty. Pour the sauce into a fine glass or bucket and leave to cool.
Apple frosting
Peel the apple and grate it on a grater, then beat the room temperature butter and icing sugar until light. This takes about 5-10 minutes. Add the cream cheese and grated apple and beat briefly until just combined.
Pour the cream on top of the cooled cake and garnish with the caramel sauce.
Tips and storage:
〰️ Serve the cake with caramel sauce on the side. You can also serve the cake with the apple frosting on the side if you think the cake will not be eaten.
〰️ Store the cake in a tightly sealed container in the fridge. With frosting it will keep for one day, without frosting it will keep for 3-4 days.
