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Bratapfelkuchen (German apple custard cake) recipe

Bratapfelkuchen (German apple custard cake) recipe

  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

This is my grandma's version of a traditional German apple cake with custard. Tastes wonderful creamy and rich.

2 people made this

IngredientsMakes: 1 cake

  • 250g plain flour
  • 100g caster sugar
  • 4 teaspoons baking powder
  • 1 egg
  • 150g unsalted butter
  • 5 to 6 apples
  • 2 tablespoons custard powder
  • 150g single cream
  • 600g single cream
  • 125g caster sugar
  • 2 teaspoons vanilla sugar
  • 2 tablespoons almonds flakes

MethodPrep:45min ›Cook:1hr15min ›Extra time:30min chilling › Ready in:2hr30min

  1. In a mixing bowl combine flour, 100g sugar and baking powder. Stir in egg and cut in butter. Knead until smooth and homogenous. Wrap in cling film and refrigerate for 30 minutes.
  2. Preheat oven to 175 C / Gas 3-4.
  3. Peel apples, cut out core and cut the apples in half.
  4. Roll out half of the pastry and line the bottom of a greased springform tin. Shape the rest of the pastry into a log and lay all around the bottom pastry in a circle. Press up the sides to form a pastry shell.
  5. Place apple halves on top of the pastry.
  6. In a bowl stir custard powder and 150g cream until smooth. Pour 600g cream in a saucepan and add vanilla sugar and 125g caster sugar. Bring to the boil and whisk in vanilla mixture. Bring to the boil again, whisking constantly till thickened. Pour over the apples.
  7. Bake for about 1 hour 15 minutes. 10 minutes before the end of the baking time, sprinkle with almond flakes. Take cake out of the oven and let come to room temperature before removing it from the springform tin.


I usually keep the cake for 10 to 12 hours in the fridge before serving. That way it has the best consistency in my opinion.

Other ideas:

You can also cut out the core of the apples, set them whole on top of the pastry in the tin and fill the holes in the apples with 50g raisins that you soaked in 2 tablespoons rum.

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