Norwegian Apple Cake
8 servings
120 minutes
Norwegian apple pie embodies Scandinavian simplicity and sophistication. Its history begins in the traditions of northern countries where apples are among the most accessible and popular fruits. The delicate shortcrust pastry infused with vanilla aroma serves as a base for soft, caramelized apples. Lemon juice adds a subtle tartness, while apricot jam completes the composition with fruity freshness. This pie features a delicate balance of sweetness and lightness, making it perfect for cozy tea times on cold evenings. It delights not only with its taste but also captivates with its aesthetic appearance: thin slices of apple arranged in a flower shape create the impression of a true culinary masterpiece.
1
Chop the butter or margarine. Add flour, sugar, and eggs. Mix the dough with a mixer on low speed and place it in a cold place for at least half an hour.
- Margarine: 140 g
- Wheat flour: 300 g
- Sugar: 5 tablespoon
- Chicken egg: 2 pieces
2
Meanwhile, let's work on the apples. We'll peel them (it's fastest with a special machine) and remove the core. Squeeze the juice from one lemon.
- Apple: 10 pieces
- Lemon juice: 30 ml
3
Set aside half of the apples and chop them. Pour the chopped apples into a pan, add 5 tablespoons of sugar, vanilla (can be in pods), lemon juice, and half a glass of water. Stew for 10-15 minutes (until the water evaporates).
- Apple: 10 pieces
- Sugar: 5 tablespoon
- Vanilla: to taste
- Lemon juice: 30 ml
4
Evenly spread the dough in a 26 cm diameter mold. Do not make 'edges'!
5
Cut each of the remaining apples in half. Then, slice them very thinly, trying to keep the apple from 'falling apart' and maintaining the half shape.
6
Place the sautéed apples on the dough, and on top add carefully sliced apple halves. Decorate the center of the cake with apples, spread apricot jam on top, and sprinkle with sugar.
- Apple: 10 pieces
- Apricot jam: 3 tablespoons
- Sugar: 5 tablespoon
7
Bake for 1 hour and 30 minutes at 190 degrees.