Apple pie with vanilla filling and caramel sauce
The taste of Iceland... I was recently contacted by a traveler to Iceland who had just returned from a wonderful week of vacation in South Iceland and was looking for an Icelandic apple pie recipe. They had eaten such wonderful apple cake with caramel sauce in Iceland and she wanted to “bake” this holiday memory for the reunion of her travel group. I hope I could help!
When I saw that on the Finnish food & design blog MAHTAVA! Currently the blog parade " This is what the north tastes like! " is running, it was immediately clear to me - I wanted to take part in it, with exactly this recipe for "Hardcore Apple Crumble in Icelandic". Because it contains so much of what characterizes Icelandic pastries for me - cakes with vanilla pudding and lots of cinnamon!
Ingredients
Ingredients for the cake batter
300 g soft unsalted butter
300 g brown sugar
3 eggs
300 g flour
1 tsp baking powder
Ingredients for the vanilla pudding filling
360 ml milk 1 tsp ground vanilla
60 g brown sugar
2 Tbsp potato flour
2 egg yolks
1 Tbsp butter
Remaining filling
250 g applesauce
1 apple (cut into small pieces)
20 g sugar
1 tsp cinnamon
Ingredients for the caramel sauce
120 g butter
120 g brown sugar
60 ml whipping cream
1/2 tsp vanilla
Preparation
First prepare the vanilla pudding (well in advance!):
To do this, put 320 ml of the milk and the ground vanilla in a small saucepan and bring to the boil over medium heat. Then remove from the heat again and let cool briefly.
Whisk the sugar with the egg yolks and add them to the vanilla milk.
Mix the remaining milk with the potato flour until smooth.
Slowly pour into the vanilla milk while stirring constantly (preferably with an electric hand mixer or similar!). Put it back on the stove and bring it to the boil briefly while continuing to stir constantly, then remove it from the stove again, stir in the butter and let it cool for about an hour.
Now prepare the cake batter :
Warm the butter to room temperature.
Mix with the sugar and eggs in a mixing bowl. Add flour and baking powder and work into a smooth, slightly sticky dough.
Pour about 3/4 of the dough into a baking pan and spread/spread onto the bottom and sides.
Peel, quarter and core the apple and cut it into thin slices.
Mix the sugar with the cinnamon.
Now put the filling on the cake base: first the vanilla pudding, then the apple pieces, then the applesauce and finally sprinkle with the sugar cinnamon.
Carefully “pluck” the rest of the dough over the filling and distribute it.
Bake in the oven at 350 °F (180 °C) for approx. 40 to 60 minutes. It's best to let it cool down before removing the cake from the tin, it's easier that way.
To make the caramel sauce, place the butter, sugar and cream in a saucepan and slowly bring to the boil over low heat. It is important that the mixture comes to the boil briefly so that the caramel sauce has the right consistency later. Remove from the heat, mix with the ground vanilla and let cool slightly.
Pour the caramel sauce on the cake...
...if possible, put it in the fridge for at least 2 hours so that it firms up a bit, and then serve as a dessert cake.
(But it also tastes really good when warm - but the shape suffers a bit!)
[Translated from here.]
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