Apple and cider cake with calvados

Today I have another delicious cake recipe for you. And since we are slowly stuck in the middle of late summer and meteorologically even autumn has already started, nothing fits better than a delicious apple pie! An apple and cider cake with calvados, to be precise. Very tasty, very fruity and with that certain something ... ♥

Apfel-Wein-Torte mit Calvados mit Sahne-Schmand-Topping

The “certain something” in this case is a good portion of cider and calvados. But also the cream and sour cream is the icing on the cake, so to speak. It goes really well with the fruity apple and wine filling.

Cider is sparkling apple wine - in case you don't know this one. Also known as apple sparkling wine or apple sparkling wine. Different apple varieties are fermented for this. The French name for this apple wine is cider and the English cider.

How is cider made?

Apple varieties with a high content of tannins are particularly popular for production. Fermentation takes place at relatively low temperatures of around 4-15 ° C. This has a significant influence on the duration of the fermentation and thus on the aroma. Very similar to the dough for bread and rolls. The cider is ready to drink after a few weeks, but it can be stored in the barrel for another 2-4 years. By the way, cider is also the starting product for the distillation of calvados, an apple brandy.

Calvados ...

... is an amber-colored apple brandy from Normandy in France. The name of the drink is derived from its protected designation of origin: the Calvados department. The name Calvados may therefore only be used if it comes from a region of eleven precisely defined growing areas in Normandy. The entire production process of these apple brandies - apple harvest, processing and distillation - is carried out entirely in the respective production area. (Apple brandies that cannot be called Calvados are called, for example, Eau-de-vie de Pomme, Apple Brandy, Applejack or Aquardiente di Sidre.) Before the cider is distilled into Calvados, the cider remains in the barrel for 1-2 years. The older the calvados, the more velvety and aromatic its taste. The color is then amber to cognac brown.

Back to the apple pie

It's supposed to be about apple pie today. For me, apple pie is always a part of late summer and autumn! That's why there are of course quite a few apple pie recipes here on the blog. For example mine Applesauce Crumble Tart, Covered apple tart grandma`s way, Apple and spelled cake, Apple-almond-cake and Apple crumble cake with pudding as well as a Christmas baked apple tart. They're all definitely some of my favorite cake recipes. But now it's time for the apple-cider cake with calvados ... ♥

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APPLE AND CIDRE PIE with calvados

  • Prep Time:
    50 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 50 minutes
  • Yield:
    1 springform pan with 26 cm (approx. 12 pieces)
  • Category:
    Dessert, cake, dessert, tart
  • Cuisine:
    German - German
 piece

Ingredients

Almond shortcrust pastry

  • 250 g Flour ((also spelled flour))
  • 50 g Almonds (ground)
  • 150 g Butter (cold)
  • 120 g sugar
  • 1 egg yolk
  • 1 Teaspoon vanilla extract homemade (or bought)
  • some bitter almond aroma
  • 1 pinch of salt

Apple and cider filling

  • 1 kg apples (peeled and pitted)
  • 400 g Cider (sparkling apple wine) (alternatively sweet white wine)
  • 200 g Apple juice
  • 50 g Calvados (alternatively Licor 43/ Amaretto)
  • 100 g sugar
  • 2 Packet of custard powder "Vanilla" (alternatively 75 g Strength)
  • 1 Teaspoon vanilla extract homemade (or bought)

Additionally

  • 200 g Sour cream (or crème fraîche)
  • 200 g cream
  • 1 Parcel of cream stabilizer (or 2 Tl SanApart)
  • 50 g powdered sugar
  • 1 Teaspoon cinnamon (optional)

Instructions

Almond shortcrust pastry

  1. For the shortcrust pastry, briefly knead all the ingredients by hand or with a food processor to form a smooth dough. If the dough is too dry, gradually add 1-2 tablespoons of cold water.
  2. Let the finished dough rest in the refrigerator for about 30 minutes.

Apple and cider filling

  1. In the meantime, quarter the apples and cut into small slices.
  2. Put the cider together with the calvados, apple juice and pudding powder in a saucepan and stir until smooth. Add sugar and vanilla and bring to the boil briefly while stirring.
  3. Carefully mix the pudding-like mass with the apples.
  4. Preheat the oven to 180 ° C top / bottom heat (160 ° C hot air / convection). Line the springform pan with baking paper.
  5. Roll out the dough on the bottom of the springform pan (or simply press it down evenly with the flat of your hand) and pull up to the edge of the springform pan. Prick several times with a fork.
  6. Pour the apple and cider filling onto the dough and smooth it out.
  7. Place in the preheated oven and bake for approx. 60 minutes at 180 ° C top / bottom heat (160 ° C hot air / convection).
  8. Let cool down completely. Only then carefully remove the edge of the springform pan. Then it is best to chill.

Additionally

  1. Whip the cream together with the icing sugar and cream stiffener until stiff. Carefully lift under the sour cream.
  2. Spread on the cooled cake and sprinkle with a little cinnamon if you like.

Keywords: Amaretto, apple, apple pie, apple tart, apple cider, bake, calvados, cider, autumn, cake, almond shortcrust pastry, almonds, batter, pudding, cream, sour cream, late summer, white wine

Print

APPLE AND CIDRE PIE | Thermomix recipe

  • Prep Time:
    50 minutes
  • Cook Time:
    1 hour
  • Total Time:
    1 hour 50 minutes
  • Yield:
    1 springform pan with 26 cm (approx. 12 pieces)
  • Category:
    Cake, cake, dessert, tart
  • Cuisine:
    German - German
 piece

Ingredients

Almond shortcrust pastry

  • 250 g Flour ((also spelled flour))
  • 50 g Almonds (ground)
  • 150 g Butter (cold)
  • 120 g sugar
  • 1 egg yolk
  • 1 Teaspoon vanilla extract homemade (or bought)
  • some bitter almond aroma
  • 1 pinch of salt

Apple and cider filling

  • 1 kg apples (peeled and pitted)
  • 400 g Cider (sparkling apple wine) (alternatively sweet white wine)
  • 200 g Apple juice
  • 50 g Calvados (alternatively Licor 43/ Amaretto)
  • 100 g sugar
  • 2 Packet of custard powder "Vanilla" (alternatively 75 g Strength)
  • 1 Teaspoon vanilla extract homemade (or bought)

Additionally

  • 200 g Sour cream (or crème fraîche)
  • 200 g cream
  • 1 Parcel of cream stabilizer (or 2 Tl SanApart)
  • 50 g powdered sugar
  • 1 Teaspoon cinnamon (optional)

Instructions

Almond shortcrust pastry

  1. Put all the ingredients for the shortcrust pastry into the mixing bowl and knead for 30 seconds / speed 5. If the dough is too dry, gradually add 1-2 tablespoons of cold water and knead briefly.
  2. Let the finished dough rest in the refrigerator for about 30 minutes.

Apple and cider filling

  1. In the meantime, peel the apples, quarter them and cut into small slices.
  2. Insert butterfly.
    Put the cider together with the calvados, apple juice and pudding powder in the mixing bowl, cook for 7-8 min / 90 ° / speed 2.
  3. Carefully mix the pudding-like mass with the apples.
  4. Preheat the oven to 180 ° C top / bottom heat (160 ° C hot air / convection). Line the springform pan with baking paper.
  5. Roll out the dough on the bottom of the springform pan (or simply press it down evenly with the flat of your hand) and pull up to the edge of the springform pan. Prick several times with a fork.
  6. Pour the apple and cider filling onto the dough and smooth it out.
  7. Place in the preheated oven and bake for approx. 60 minutes at 180 ° C top / bottom heat (160 ° C hot air / convection).
  8. Let cool down completely. Only then carefully remove the edge of the springform pan. Then it is best to chill.

Additionally

  1. Insert butterfly. Put the cream with powdered sugar and cream stabilizer in the mixing bowl. Beat until stiff under visual contact without setting the time / level 3.5.

    Then carefully fold under the sour cream.

  2. Spread on the cooled cake and sprinkle with a little cinnamon if you like.

Keywords: Amaretto, apple, apple pie, apple tart, cider, bake, calvados, cider, autumn, cake, almond shortcrust pastry, almonds, batter, pudding, cream, late summer, thermomix, cake, white wine

Apfel-Wein-Torte mit Calvados
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6 thoughts on “Apfel-Cidre-Torte mit Calvados”

    1. Dear Sieglinde,
      I like to use Jonagold, Elstar or Cox orange for cakes. Also mixed, depending on what is available. I use whatever is there from the garden - but that's where I find mixed varieties the most delicious.

      Best regards,
      Sonja

    1. Dear Sieglings,
      usually with wheat flour type 405 or sometimes spelled type 630.
      Whole grains would also work if you like.
      But with “cake flour” (wheat type 405) the dough becomes nice and tender and I find it crumbly.

      Sincerely,
      Sonja

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