Viennese apple cake, a simple and delicious dessert, is one of my favorite recipes, along with the amazing apple cake, and the blended apple plumcake. I also recommend trying the apple croissants.
A creamy dessert, perfect for when I need simplicity; it’s fragrant and crispy, just like the desserts of the past. Indeed, when I bake it, my kitchen fills with a homey aroma, reminiscent of slow afternoons to be savored without haste, perhaps while enjoying a nice hot herbal tea.
I love this cake because it doesn’t require too many ingredients: juicy apples, crunchy walnuts, and a buttery dough that gently embraces everything. It’s perfect for breakfast, a snack, or as a dessert, perhaps with a light dusting of powdered sugar. Go ahead and make it, and let me know if you liked it. A kiss, Chicca!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1/2 cup sugar
- to taste lemon zest
- 2/3 cup butter
- 4 apples
- 1/4 cup sugar
- 3/4 cup walnuts
- 5 cookies (ladyfingers)
- to taste ground cinnamon
- 2/3 cup raisins
How to Make the Viennese Cake
Prepare the shortcrust pastry like this: In the bowl of the planetary mixer, add the flour, sugar, baking powder, grated lemon zest, and eggs, and start kneading. Work for a few minutes, then add the butter cut into pieces, working the dough further to incorporate it well.
Once everything is compacted, transfer it onto the work surface and knead until you get a soft and compact mixture. Divide the dough in half and wrap each half in plastic wrap, letting them rest for 1 hour in the refrigerator.
Cut the apples into pieces, then drizzle them with lemon juice. In a bowl, add the nuts, crumbled cookies, sugar, and previously soaked raisins, and mix everything together.
Roll out two discs, and with the first rolled dough, cover a 9-10 inch springform pan, previously greased and floured or lined with parchment paper.
Fill with the prepared and seasoned apples.
Take the second disc and place it over the filling, carefully adhering it to the edge of the dough, sealing, and then piercing the surface with a fork.
Bake at 356°F for about 30-35 minutes. Remove from the oven and let cool completely on a rack.
Tips and Storage for the Viennese Cake
This dessert can also be stored in the refrigerator. To achieve a softer filling consistency, don’t cut the apples into pieces that are too small and use a variety of sweet apples, such as Golden Delicious.
