Food Emperor

Really fat apple cake with vanilla custard

By June 21, 2015 Cooking, Sweet

If there’s one thing everybody in the western world understands, it’s baked goods with apples in them. Like apple cake. This one is as simply as it is amazing. It’s feels really moist due to the high fat content, and gets its flavor from cardamom and browned butter. With it comes a simple vanilla custard made from scratch. If you’re not already working out, you should start now. After trying this cake, you’ll want more which isn’t a good idea if you’re skipping cardio days.

For the custard you’ll need:

4 egg yolks

2 dl of full cream

2 dl of full milk

2 vanilla pods

1 dl of sugar (I’m using raw cane sugar hence it’s a little brown, but any pure suger will do)


For the cake you’ll need:

400 g of butter (Yes, this is a very calorie rich cake)

4 apples (I’m using Granny Smith because I like it a little tart, but you can choose sweeter apples)

280 g of wheat flour

360 g of sugar (and some to coat the pan with)

2 egg yolks and 3 egg whites

A pinch of salt

1 vanilla bean (or two pinches of pure vanilla powder)

5 grams of ground cardamom (about 1 tablespoon)

6 grams of cinnamon (about 1 tablespoon)

A tablespoon of apricot jam (or any light coloured jam really)

A tablespoon of cold water


Let’s start with the custard so it can cool down while you make the cake:

  1. Combine milk and cream in a saucepan.
  2. Split a vanilla pod in two and scrape out the seeds. Put them into the cream and milk mix.
  3. Heat the milk and cream for 20 minutes, and all the good vanilla flavour will be absorbed by the liquid. Some say milk and cream should never boil because it destroys the proteins which in turn changes the taste. I’m not a chemist, so I don’t know, but I’ve never notised any difference. As long as you don’t burn the milk, which easily happens if you’re not careful. Anyway…
  4. Remove the vanilla pods.
  5. Add sugar. Mix until dissolved.
  6. Turn down the heat to low, and put in the egg yolks. Now mix it while you slowly raise the heat. Careful, if it starts boiling you’ll end up with a coagulated mess. That’s no good. What you want is a smooth and thick custard. As soon as it thickens, transfer the custard into a container of choice. Let it cool, and then put it in the refrigerator.
  7. You now have wonderful vanilla custard!

Now make the cake:

  1. Preheat the oven to 165 degrees Celsius.
  2. Melt half the butter, and let it make sounds and bubble until it turns brown and has a wonderful nutty flavour. If it smells burnt, you screwed up. Redo.
  3. Add the other half of the butter, and just let it melt. Now you have a half nutty butter and half melted butter combined. Let it cool.
  4. Combine flour, salt and 310 grams of the sugar.
  5. Add the egg yolks to the flour mix. Two yolks but three whites, meaning you’ll have one yolk left. Keep it for a rainy day. Or use it for the custard! Too late, the custard is already in the fridge, eh?
  6. While mixing the flour and egg mix, add the molten butter until you have a nice yellow dough kind of thing.
  7. Now flavour it with the seeds from one vanilla pod and the cardamom. The reason we’re doing this at this stage instead of adding it to the flour mix from the beginning, is because you’ll have better control over how much cardamom flavour you want. I’m using 5 grams. Try the dough, if you like more cardamom flavour then add more. If you want less then… Well, too late, you should have started with less.
  8. Now whip the egg whites until they make a fluffy foam, almost like when you do a meringue. This will be our leavening. The pastry chefs call it “mechanical leavening”. I’ll just call it the white fluff.
  9. Fold the white fluff into the yellow dough, and you’ll have a fluffy batter. When I say fold, I mean carefully combining he two. Because if you mix it in too harshly, you’ll break the bubbles in the foam and it will lose its leavening properties. I recommend you fold in half of the foam first and then the other half, it’s usually easier than putting in everything at the same time.PB070471.MOV.00_00_13_21
  10. Peel and cut the apples into large pieces. Ask a friend to do this while you do number 9, because you don’t want to let the batter sit too long or it will sink down and lose its fluffyness. Or you do the apples first and then whip the foam, but then the apples will turn brown while standing there. This can be prevented by adding acid from say a lemon, but we don’t want lemon in this, now do we?
  11. Add the rest of the sugar (50 grams) and cinnamon to the apples. Shake the bowl to cover them all.
  12. Butter a cake pan and cover it with sugar. This will give the cake a nice outer crust and keep it from sticking to the pan, believe it or not.
  13. Fill the buttered and sugared pan with the batter. Then press in the apples. I like a lot of apples in my apple cake, so I just press them deep in there. Then arrange apples on top of the cake in some nice pattern so it will look as good as it will taste.
  14. Put a thermometer into the cake and then put the cake into the oven. When the internal temperature of the cake reaches 95 degrees, it’s done. Take the cake out of the oven. Keep in mind that it’s very soft at this stage, and you almost think it’s not ready. It is ready, if it reached 95 degrees so don’t worry. Just let it rest and it will set.webPB070482
  15. Mix apricot jam with fresh water, and brush the top of the cake with your jam and water mix, while the cake is still warm. When it cools down, it will become all shiny and nice. The French do this, so trust them.
  16. Let the cake cool down.
  17. You’re done with the cake!

How to serve:

  1. There’s not that much to it, you just cut a piece and cover it with vanilla custard. Done. Now eat.


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    • Waldek May 14, 2016 at 19:09

      Zajebiste. I dobrze wyszło. Tylko jabłka były za soczyste i trochę popłynęły 😛

  • Jakub June 22, 2015 at 08:34

    Robie z ten weekend to ciasto. Nie moge sie doczekac!

  • Czemuu June 22, 2015 at 23:56

    Czemu ten zajebisty przepis nie jest kurwa po polsku, ja sie pytam??!!?!?!?

    • The Food Emperor June 24, 2015 at 11:36

      Bo nie umie piszac po polsku.

      • Logika June 24, 2015 at 13:25

        a teraz potrafiłeś odpisać po polsku :D?

        • Tomahawk June 25, 2015 at 22:02

          Nie bądź taki mądry bo ci pitok odleci na sufit 😀 Łatwo jest napisać prosty tekst a nie cały skomplikowany przepis

        • The Food Emperor June 26, 2015 at 22:45


      • pmache! June 26, 2015 at 21:23

        I could translate, if you want.

      • bosy October 3, 2015 at 19:56

        I would translate content for you but it isn’t even in Italian so why would be in Polish? I made that cake and mother screwed me because it was sugar and fat, not a cake (after an hour in 160 and then 180-200 C).

        • bosy October 4, 2015 at 15:35

          (But of course I screwed it – last time I put 200 g of butter because I was thinking there is 400 g in a packet and now I haven’t whipped whites. Also cardamon is needed and quite a lot of apples because it’s too sweet otherwise).

  • kiziu June 22, 2015 at 23:58

    1. What is the circumference and height of the cake pan?
    2. How long does it take for the cake to reach 95 degrees? I don’t have a thermometer 🙁


    • kiziu June 23, 2015 at 00:18

      Ad 1. I meant the diameter 😉

      • Damian June 23, 2015 at 23:30

        I have the same question…

        • The Food Emperor June 24, 2015 at 11:33

          22 cm

    • The Food Emperor June 24, 2015 at 11:36

      1. 22 cm
      2. It varies a lot depending on the exact temperature of the oven, thickness and other variables. You should really get a thermometer. It’s a good thing to have, not only for cakes.

  • Michele Mancini June 24, 2015 at 10:29

    cake pan diameter? it seems 22cm right?

    • The Food Emperor June 24, 2015 at 11:32

      22 cm, yes.

  • Salad June 24, 2015 at 23:16

    I made it, but i think the cake was a bit too wet. What i did wrong? 🙁 (ale cycki i tak latali po suficie)

    • bosy October 3, 2015 at 19:50

      From my experience, you should add more flour or mix it more.

  • Jack June 25, 2015 at 14:45

    “400 g of butter” – miażdżyca murowana 😉 Na weekendzie zrobie to ciasto i napiszę tu recenzję 🙂

  • zaraza June 25, 2015 at 20:41

    AWESOME! Thanks a lot <3

  • cyrwus June 25, 2015 at 23:46

    Specjalnie do sklepu po termometr w końcu poszedłem! I do pieca i do ciasta i okazało się, że mój piec kłamie 🙁
    Wyszło takie, że od jednego kawałka mam miażdżycę i cukrzycę. Wspaniałe!

    • Kasia July 1, 2015 at 12:25

      Ile czasu zajęło Ci pieczenie?

  • Maggie June 25, 2015 at 23:46

    I made it! it’s so damn good :v

  • marco June 27, 2015 at 21:32

    Jądra latali pod sufitem ze szczęścia!

  • applesauce cake – applesauce cake June 30, 2015 at 05:44

    […] Really fat apple cake with vanilla custard | Food Emperor […]

  • July 11, 2015 at 13:40

    To ciasto jest zajebiste! Uwielbiamy ciasta jabłkowe! Przygotujemy kiedyś swoje dla konfrontacji 🙂

    Natomiast wydaje Nam się, ze do ciasta jabłkowego idealne będą lody 🙂

  • Tina July 17, 2015 at 09:44

    Made a cake, was awesome! But found it bit too sweet, for the next time can I just remove some sugar or need to substitute it with some other ingredient? Thanks!

  • TheGoat August 7, 2015 at 22:22

    kurwa zorbilem ciasto ale waniliowy soso zjebal sie i zrobily sie kluski …. kurwa mac a bilem tak mocno jak tylko moglem to mleko i smietanka zagotowalo sie chyba kurwa po 20 min na ogniu tak i dlatego zoltka sie zorbily na kluski japierdole co teraz … :'(

  • Pawel August 11, 2015 at 22:19

    Nie wyszło, prawie całe masło poszło do góry podczas pieczenia

    • Pawel August 11, 2015 at 22:40

      apropo ile bialek na piane do ciasta ?? ja dalem 4 moze dlatego nie wyszlo

  • Mery August 15, 2015 at 21:46

    Proporcje spitolone, przy 400g masla to wszystko pływało! Jak ciasto osiągnęło 95 stopni bylo jednym wielkim bajorem.
    Odlalam masło które podeszło do góry i modle sie nad tym żeby cokolwiek zjadliwego z tego wyszło…

    • TheGoat August 18, 2015 at 02:06

      no w sumie u mnie to samo to ciasto to porazka 🙁

  • polaccolo August 23, 2015 at 13:34

    troppi polacchi qui!!!

  • Szymon Szymański September 4, 2015 at 02:02

    Food Emperorze jestem po kilku wyświetleniach twoich filmów,
    Tak się podjarałem wyglądem tego ciasta to jak Ci ono urosło ładnie, że postanowiłem je zrobić z okazji spotkania w wielkim gronie ze znajomymi, w plenerze bo w lesie na działce, z rzutnikiem i meczem z Niemcami na prześcieradłach porozwieszany.
    Och jak się napierdolimy, Ty znasz te zwyczaje, polskie, dobre kiełbasy i kaszanki.
    I tak się znajomym zapowiedziałem, że ciasto zrobie bo lubię robić i padło jak masło w mąkę na twój przepis. Właśnie się piecze w cholere pachnie zajebiszcie ładnie w kuchni! Na same niespowolniane ruchy łyżką w masie ciastowej wyobrażałem sobie te cycochy na suficie. Kurwa, jakie to musi być dobre! 😀
    Ty tam o zwyczajach szwedzkich się rozpowiadasz a w naszej polskiej kuchni termometra na kablu nie uświadczysz z pewnością i jakbyś czytał przepisy innych kuchennych chwalipiętów to wiedziałbyś, że mówiąc głośno na końcu odcinka “a jak nie masz termometra to kurwa piecz to przez 30-45 minut i wymniej mnie to z piekarnika jak jabka na końcówkach ciemnieć będą na krzyż czarny pański” zapunktujesz.
    Idę, zerknę bo może już kurwa dobre 🙂

    • The Food Emperor September 12, 2015 at 23:30


  • Konrad September 20, 2015 at 10:47

    Palec w Cipke te Ciastoooo 😀

  • theLore September 28, 2015 at 15:25

    I see you have something at the bottom of the oven so fat can just drip from cake pan. Unfortunately I used baking paper in my cake pan so whole fat stayed in cake and it was soaking with butter, way too much fat.

  • Draco_Borealis October 15, 2015 at 21:26

    Another greetings from Poland, Food Emperor! 🙂

    I have a little trick for you. it’s about this part: “because you don’t want to let the batter sit too long or it will sink down and lose its fluffyness.”.
    Some time ago I discovered that whipped whites won’t sink down, when you’ll add to them even a small amount of sugar. You know, like the first step of making meringue 😉
    It also makes the bubbles stronger, so you can mix the dough less carefully 😉

  • hanna November 8, 2015 at 23:45

    kurwa Mac every Little pieces of my oven and even my kitchen was greasy because of butter which melted and poored of the cake pan. its impossible that you Put 400 g of butter in yr Video on YouTube. if you dont want spend whole yr day off cleaning your flat of butter Put 200 g and dont listen food emperor bo to gruby kutas.
    but btw cake was tasty and custard even more

  • Marco January 30, 2016 at 18:32

    Do you think I can do it without having a kitchen machine? I would like to make this cake but it seems impossible to mix everything properly.

  • olczi February 10, 2016 at 23:26

    How much fat Your full cream does have?

  • Alice May 17, 2016 at 17:51

    I have a question, 1dl of milk = 100ml, but how about 1dl of sugar? i don’t undestand;) thank u for an answer!

  • Daszka October 22, 2016 at 17:39

    Emperorze, ile ten zajebisty sos waniliowy może stać w lodówce?

    • The Food Emperor November 4, 2016 at 14:49