Danish apple cake or Gammeldags æblekage

This is a recipe I absolutely fell in love with after I’ve moved to Denmark. It is considered to be a dessert for a specific occasion which is the Feast of Saint Martin but I usually just make it whenever I feel it:3

Time:  50 minutes simmering time+ 15 min preparation time

Ingredients:

• 6 Apples
• 1 tsp of cinnamon
• 1 tbsp of vanilla powder( or vanilla extract)
• 2 tbsp of sugar
• prepackaged apple cake rasp (or sugar and cookie crumbles)
• whipped cream

Method:

1. Peal the apples(pic. 1), cut the apple in half and take out the seeds(pic. 2) in the middle and further cut it into smaller pieces and place in a  bowl (pic 3).

pic. 1

pic. 2

pic. 3

2. Place the apples, vanilla, cinnamon, and 10 ml of water into a pot and simmer for 40-50 minutes on low heat.

pic. 4

3. Once the apples are soft use a wooden spoon to mash them with and make sure the vanilla and cinnamon are well mixed with the apples. You can either use one big bowl or many different small cups to serve the apples in, but I prefer using cups because it’s less messier that way. So you take a cup and put the apple puree as the ground layer then sprinkle it with prepackaged apple cake rasp as the second layer, then add another apple layer on top and top it off with yet another layer of rasp (pic. 5).  You can add as many layer as possible but I find that 2 is more than enough.

pic. 5

4. Then you spray the top with whipped cream. You could sprinkle it with a bit of cinnamon and and add a raspberry for decorative purposes;)