Westphalian Apple Cake with Egg Custard

A juicy shortcrust base meets juicy apples and a creamy egg custard. This classic from Westphalia is perfect with coffee or as a dessert.

By Charly · 6 servings · 70 minutes

Ingredients

• 250 g wheat flour
• 125 g cold butter
• 100 g sugar
• 1 Stück egg
• 1 TL baking powder
• Prise salt
• 1 kg apples (e.g. Boskop), peeled and cut into wedges
• 1 EL lemon juice
• 1 TL cinnamon
• 2 EL sugar for the apples
• 200 ml cream
• 2 Stück eggs
• 50 g sugar for the topping
• 1 Packung vanilla sugar

Method

1. Knead the flour, cold butter in pieces, 100 g sugar, egg, baking powder and a pinch of salt quickly into a smooth dough. Wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
2. Preheat the oven to 180 °C top and bottom heat and grease a 26 cm springform pan or line it with baking paper.
3. Press two thirds of the dough into the pan as a base, pulling up a small rim. You can use the remaining dough later for a lattice or simply sprinkle it on top as crumbs.
4. Peel the apples, cut them into wedges and toss them with lemon juice, cinnamon and 2 tbsp sugar. Spread them evenly over the base; this works best if you arrange them somewhat closely together.
5. For the topping, whisk together cream, 2 eggs, 50 g sugar and vanilla sugar in a bowl until well combined, and pour the mixture over the apples.
6. Sprinkle the cake with the remaining dough in coarse crumbs and bake for about 50 minutes until the custard has set and is golden brown. Let it cool briefly in the pan before serving.