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German Apple Cake with Vanilla Custard and Almonds
A moist German-style apple cake layered with homemade vanilla custard and topped with flaked almonds.
From YouTube · Mar 3, 2026
A moist German-style apple cake layered with homemade vanilla custard and topped with flaked almonds.
30 min
Prep time
50 min
Cook time
1 hr 40 min, including initial cooling
Total time
One 23 cm cake, 12 slices
Yield
Ingredients
16 ingredients- 1 large egg, for the vanilla custard
- 50 g granulated sugar, for the vanilla custard
- 1 teaspoon vanilla sugar, approximately 4 g
- 30 g cornstarch
- 240 ml whole milk
- 4 large eggs, for the cake batter
- 120 g granulated sugar
- 80 ml neutral vegetable oil
- 90 g plain yogurt
- 2 teaspoons baking powder, approximately 8 g
- 270 g plain flour
- 5 g fine salt
- 1 tablespoon vanilla sugar, approximately 12 g
- 3 medium apples, peeled and cored, approximately 450 g prepared weight
- 30 g flaked almonds
- 1 teaspoon powdered sugar, approximately 4 g, for dusting
Method
17 steps- Grease and line the base of a 23 cm springform tin. Preheat the oven to 180°C, or 160°C fan.
- To make the custard, whisk 1 egg, 50 g sugar, 1 teaspoon vanilla sugar and the cornstarch together in a saucepan until smooth.
- Gradually whisk in the milk.
- Cook over medium-low heat, whisking continuously, until the custard becomes thick and begins to bubble.
- Remove the custard from the heat, cover its surface directly with baking paper or reusable wrap and allow it to cool slightly.
- For the cake batter, whisk the 4 eggs, 120 g sugar and 1 tablespoon vanilla sugar until pale and slightly increased in volume.
- Gradually whisk in the vegetable oil, followed by the yogurt.
- In a separate bowl, combine the flour, baking powder and salt.
- Fold the dry ingredients into the wet mixture just until no dry flour remains.
- Cut the prepared apples into thin slices.
- Spread approximately half of the cake batter evenly in the prepared tin.
- Arrange half of the apple slices over the batter and spoon over half of the vanilla custard in small evenly spaced portions.
- Cover with the remaining cake batter. Arrange the remaining apples and custard over the top.
- Sprinkle evenly with the flaked almonds.
- Bake for approximately 50 minutes. The cake should be golden and a skewer inserted into a cake-only section should come out without wet batter.
- Allow the cake to cool in the tin for 15 minutes, then carefully remove the side of the tin.
- Cool further before dusting lightly with powdered sugar and cutting into 12 slices.
Recipe notes
Helpful tips
- Slice the apples evenly so they soften at the same rate.
- Whisk the custard continuously to prevent it catching on the bottom of the pan.
- Do not overmix the batter after adding the flour.
- Test the cake in an area without a pocket of custard.
- If the almonds brown too quickly, cover the cake loosely with foil for the final part of baking.
Equipment
- 23 cm springform tin
- Baking paper
- Saucepan
- Whisk
- Mixing bowls
- Rubber spatula
- Wire cooling rack
Storage
Because the cake contains homemade egg custard, store it covered in the refrigerator for up to 4 days. Bring individual slices towards room temperature before serving if preferred.
Additional tips
- Contains wheat, eggs, milk and almonds. The custard must be cooked until thickened and bubbling. Refrigerate the finished cake promptly once it has cooled.
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