If you’re searching for a dessert that’s cozy, creamy, and subtly fruity with just the right crunch on top—let me introduce you to this gorgeous Apple Cream Cake with Almond Flakes. It’s a beautiful bake layered with tender apple slices, a luscious vanilla custard cream, and a soft, spongy cake that hugs every bite like a warm blanket. Topped with a generous sprinkle of toasted almond flakes, this cake is like a hug from your grandma but in dessert form. Whether you’re baking for a family gathering, an afternoon tea, or just because your kitchen deserves the smell of apples and butter wafting through it—this recipe is a keeper.

It’s the kind of cake that feels like it should be way more complicated to make than it is. But surprise! It’s quite straightforward. We’re whipping up a velvety egg custard for the cream, a fluffy sponge batter for the base, and layering it all with fresh apples before baking it into golden perfection. Plus, it keeps well, so you can sneak a slice (or three) the next day.

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Full Recipe

For the Dough:

3 eggs

A pinch of salt

5g (0.18 oz) vanilla sugar

140g (4.94 oz) sugar

130g (4.58 oz) vegetable oil

50g (1.76 oz) sour cream

260g (9.17 oz) flour

15g (0.53 oz) baking powder

Topping:

4 apples (approx. 450g / 15.87 oz)

100g almond flakes

Preparation Notes:

Line a 23×23 cm (9×9 inch) baking pan with parchment paper and grease it with butter.

Bake for 45 minutes at 180℃ (356℉) in a preheated oven.

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