Swiss apple cake

Swiss apple cake

Based on 7 ratings

veraberger


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Difficulty

Easy 👌
35
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
100 g 
butter
80 g 
sugar (divided)
3  
eggs (divided)
1  
lemon (zest, divided)
150 g 
flour
¼ tsp 
salt
4 tbsp 
hazelnuts (ground)
300 ml 
cream
4  
apples (sour)
flour for dusting
Metric
Imperial
  • 100 g butter
  • 80 g sugar (divided)
  • 3  eggs (divided)
  • 1  lemon (zest, divided)
  • 150 g flour
  • ¼ tsp salt
  • 4 tbsp hazelnuts (ground)
  • 300 ml cream
  • 4  apples (sour)
  • flour for dusting

Utensils

  • tart dish (24-cm/9-in.)
  • oven
  • stand mixer with whisk
  • 2 large bowls
  • fine grater
  • parchment paper
  • cutting board
  • knife
  • rolling pin

Nutrition per serving

Cal
282
Protein
5g
Fat
19g
Carb
24g

Step 1/7

Cream butter and part of the sugar until creamy. Whisk in egg. Zest lemon and add half of the zest to the butter mixture. Add flour and salt, mix until smooth. Chill for approx. 30 min.
  • 100 butter
  • 50 sugar
  • 1 egg
  • ½ lemon (zest)
  • 150 flour
  • ¼ tsp salt
  • stand mixer with whisk
  • fine grater
  • large bowl

Cream butter and part of the sugar until creamy. Whisk in egg. Zest lemon and add half of the zest to the butter mixture. Add flour and salt, mix until smooth. Chill for approx. 30 min.

Step 2/7

Pre-heat the oven to 180°C/350°F. Roll out dough. If necessary, add extra flour.
  • flour for dusting
  • oven
  • rolling pin

Pre-heat the oven to 180°C/350°F. Roll out dough. If necessary, add extra flour.

Step 3/7

Put dough in a pie dish lined with parchment paper. Pierce dough all over with a fork.
  • tart dish (24-cm/9-in.)
  • parchment paper

Put dough in a pie dish lined with parchment paper. Pierce dough all over with a fork.

Step 4/7

Spread hazelnuts on top.
  • 4 tbsp hazelnuts (ground)

Spread hazelnuts on top.

Step 5/7

Whisk together remaining lemon zest with part of the sugar, eggs, and cream.
  • ½ lemon (zest)
  • 30 sugar
  • 2 eggs
  • 300 ml cream
  • large bowl

Whisk together remaining lemon zest with part of the sugar, eggs, and cream.

Step 6/7

Peel, core, and dice apples. Distribute over the base and pour over the cream mixture.
  • 4 apples (sour)
  • cutting board
  • knife

Peel, core, and dice apples. Distribute over the base and pour over the cream mixture.

Step 7/7

Bake at 180°C/350°F for approx. 40 min.

Bake at 180°C/350°F for approx. 40 min.