Swiss-Style Apple Cake

Ingredients

• 300 g frozen puff pastry (flat sheet) or refrigerated round pastry
• 4 tbsp ground hazelnuts
• 800 g apples
• 50 g butter
• 50 g sugar
• 50 g Raisins
• 1 tbsp kirschwasser
• 1 packet vanilla pudding powder (for 500 ml milk to cook)
• 2 Eggs
• 1 packet vanilla sugar
• 200 g whipping cream
• 2 tbsp sugar
• 0.5 tsp cinnamon

Instructions

1. 1.

   Line a 24 cm springform pan with parchment paper. Let the puff pastry sheets thaw, roll them thin and line the springform pan. Prick the pastry sheet several times with a fork and sprinkle with ground hazelnuts.

2. 2.

   Peel apples, remove cores, and cut into thin slices. Heat butter in a pot, briefly sauté apple slices, sprinkle with 30 g sugar, and steam for 5 minutes. Wash raisins, pat dry, and drizzle with kirschwasser. Whisk eggs with remaining sugar until frothy. Mix cream with pudding powder until smooth and fold in.

3. 3.

   Spread cooled apple slices over the pastry, scatter raisins on top, and pour the egg-cream mixture over them. Bake in a preheated oven at 220 °C for about 40–45 minutes. Combine sugar and cinnamon powder and sprinkle over the still warm cake.