My Husband's Favorite Apfelkuchen & Schlagsahne Recipes
A Classic Austrian Recipe with a Touch of Love and Tradition
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It was my husband’s birthday last weekend, and I posted a picture of this cake on my Instagram. So many of you DM’d me asking for the recipe, and of course, I have to share it with you!
I’ve been making this cake for years, and it’s actually one of my mom’s recipes from Austria. It’s super simple to make, and not too sweet. My husband isn’t usually a big fan of cake, but for some reason, he LOVES this one.
I also want to share a little bit about my upbringing in Austria and the cultural tradition around baking. My mom would bake a cake every weekend as far back as I can remember. In Austria, it’s a long-standing tradition to bake a cake for the weekend, and of course, for birthdays. She’d bake either Friday or Saturday, and we’d enjoy afternoon coffee or tea with cake. Now, I do the same for my family. We don’t bake every weekend, but there’s nothing I love more than having a freshly baked cake at home for everyone to enjoy.
On the cake in the picture, you’ll see the white cream – it’s homemade whipped cream, which we call Schlagsahne in German. When I first moved to the U.S., I was so surprised to find that many people didn’t know how to make whipped cream from scratch. It’s so easy, and it makes such a difference in flavor. I love making it in the summer and serving it with fresh fruit or berries. It’s a quick and amazing dessert!
Alright, let’s dive into the recipe! I’ll also explain how to make Schlagsahne!
Apfelkuchen (German Apple Cake)
Ingredients:
1 pinch of salt
4 eggs
150g sugar
150g butter, melted and cooled
200g flour
1 tsp baking powder
500g peeled apples (I recommend using a variety that holds its shape well, like Granny Smith or Gala) I also like to cut them in cubes
Instructions:
Prep the Ingredients: Preheat your oven to 350°F (175°C). Grease and flour a springform pan.
Mix the Eggs & Sugar: In a mixing bowl, whisk together the sugar, salt, and eggs until light and fluffy. This should take about 5 minutes. The mixture should look almost white and airy.
Add Butter: Slowly pour in the melted butter and mix for another 20 seconds until fully incorporated.
Add Flour: Sift in the flour and baking powder. Be gentle here—fold the flour in with a spatula or use a low-speed mixer to avoid overworking the dough. Over-mixing can make the cake dense.
Fold in the Apples: Gently fold the peeled and chopped apples into the batter. If you want a decorative touch, reserve a few apple slices and layer them on top of the cake before baking.
Bake: Pour the batter into the prepared springform pan and bake for about 50 minutes, or until a toothpick comes out clean.
This cake has a light texture and is perfect with a cup of coffee or tea. It’s so easy to make, and I love using my KitchenAid stand mixer for this—it makes the process even quicker!
Schlagsahne (Whipped Cream)
This Schlagsahne recipe is a game-changer for any dessert. The key is in using quality ingredients, and I always love adding a touch of vanilla to elevate the flavor. Here’s how to make this deliciously fluffy whipped cream:
Ingredients:
Heavy whipping cream (the amount depends on how much you need, but usually about 1 pint)
1–2 tsp vanilla extract (I recommend using Nielsen-Massey Pure Vanilla Extract —it’ll take your whipped cream to the next level!)
Powdered sugar (about 2 tbsp per pint of heavy whipping cream)
Instructions:
Chill Your Tools: For the best results, chill your mixing bowl and beaters in the fridge for about 15 minutes before you begin. Cold equipment helps the cream whip faster and more easily.
Combine Ingredients: In your chilled bowl, pour in the heavy whipping cream. Add the vanilla extract and powdered sugar. Adjust the sugar depending on your sweetness preference.
Whip the Cream: Using a hand mixer, start beating the cream on low speed, then increase to medium-high speed. Continue whipping for about 2–3 minutes, or until soft peaks form.
Finish Whipping: If you want a firmer whipped cream, continue to beat for another 1–2 minutes, until stiff peaks form. Be careful not to overwhip, or you might end up with butter!
Serve this creamy delight with cakes, pies, or fresh fruit. It’s incredibly versatile and can take any dessert to the next level.
I hope you enjoyed this weeks Substack, let me know if you would like to see more recipes on here! Have a wonderful weekend xoxo Monika