Description
Light sponge cake layered with sweet apple compote and fluffy whipped cream, dusted with powdered sugar.
Ingredients
Scale
- 250g all-purpose flour
- 250g granulated sugar
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 50ml lukewarm water
- 500ml heavy cream (at least 30% fat)
- 50g powdered sugar
- 1 tsp vanilla extract
- 250g mascarpone cheese (optional, for added stability and richness)
- 1 kg apples (Granny Smith or Braeburn are good choices), peeled, cored, and diced
- 50g granulated sugar (adjust to taste depending on apple tartness)
- 2 tbsp lemon juice
- 1 tsp ground cinnamon
- 2 tbsp butter
- 50ml water (if needed)
- Powdered sugar for dusting
- Optional: Fresh mint leaves for garnish
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch (26cm) springform pan.
- Whisk the eggs and sugar: In a large bowl, whisk the eggs and sugar together for at least 5-7 minutes, or until the mixture is pale, thick, and almost doubled in volume. Use an electric mixer for best results. The mixture should form a ribbon when you lift the whisk.
- Add vanilla extract: Stir in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the egg mixture, alternating with the lukewarm water. Begin and end with the dry ingredients. Gently fold the ingredients together using a spatula. Be careful not to overmix.
- Pour batter into the pan: Pour the batter into the prepared springform pan and spread it evenly.
- Bake the cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Level the cake (optional): Once the cake is completely cool, use a long serrated knife to level the top if necessary.
- Cut the cake: Using a long serrated knife, carefully cut the cake horizontally into two equal layers.
- Prepare the apples: Peel, core, and dice the apples into small, even pieces.
- Sauté the apples: In a large saucepan or skillet, melt the butter over medium heat. Add the diced apples, sugar, lemon juice, and cinnamon.
- Cook the compote: Cook the apple mixture, stirring occasionally, until the apples are softened and the compote has thickened (about 15-20 minutes). If the mixture becomes too dry, add a little water.
- Cool the compote: Remove the apple compote from the heat and let it cool completely.
- Chill the bowl and whisk: Place the mixing bowl and whisk attachment in the freezer for at least 15 minutes before whipping the cream.
- Whip the cream: Pour the heavy cream into the chilled bowl and whip with an electric mixer until soft peaks form.
- Add sugar and vanilla: Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form. Be careful not to overwhip.
- Add mascarpone (optional): If using mascarpone cheese, gently fold it into the whipped cream until just combined.
- Place the first cake layer: Place one of the cake layers on a serving plate or cake stand.
- Spread the apple compote: Spread the cooled apple compote evenly over the first cake layer.
- Spread the cream filling: Spread the whipped cream filling evenly over the apple compote.
- Place the second cake layer: Carefully place the second cake layer on top of the cream filling.
- Dust with powdered sugar: Dust the top of the cake generously with powdered sugar.
- Garnish (optional): Garnish with fresh mint leaves, if desired.
- Chill the cake: Chill the cake in the refrigerator for at least 30 minutes before serving.
- Serve and enjoy: Slice and serve the Frau Holle cake.
Notes
- For the sponge cake, whisking the eggs and sugar until pale and thick is crucial for a light and airy texture.
- Be careful not to overmix the sponge cake batter after adding the dry ingredients.
- Adjust the sugar in the apple compote depending on the tartness of your apples.
- Chilling the bowl and whisk before whipping the cream helps it whip up faster and hold its shape better.
- Be careful not to overwhip the cream, as it can curdle.
- Chilling the assembled cake allows the flavors to meld together and the cream filling to set.
- Prep Time: 45 minutes
- Cook Time: 35 minutes