Apple cake with macaroons and cream
The traditional apple cake in Copenhagen is a triple-layered concoction of apple sauce, almond macaroon crumble and spiced whipped cream. It is usually finished with a spoonful of redcurrant jelly, but here rosehip jam is served for its fragrant floral quality.
See more recipes from Copenhagen Cult Recipes.
A recipe from Copenhagen Cult Recipes by Christine Rudolph and Susie Theodorou (Murdoch Books).
Ingredients
Ingredients
Method
Step 1
Preheat the oven to 150°C (300°F). Put the marzipan in a bowl and beat in the spices with an electric whisk. Gradually add the 60 g icing sugar, alternating with the egg white until a batter is formed. Place heaped tablespoons of batter on 2 baking trays lined with baking paper, spacing them well apart. Bake for 20–25 minutes until puffed and golden brown. Leave for 10 minutes, then cool on a wire rack.
Step 2
Meanwhile, mix the diced apples with the lemon zest and juice. Melt the butter in a frying pan, add the apples and mix to coat with butter. Add the caster sugar and cook, stirring, until the sugar dissolves. Add the lemon verbena and cook until the apples are tender, but not mushy. Cool. Discard the verbena.
Step 3
Put the cream in a bowl and sift in the 1 tbsp extra icing sugar. Add the crème fraîche and whisk gently to mix, then more vigorously until thick. Divide the apple sauce among 6 bowls, crumble up 2 macaroons per bowl, then top with 2 heaped tbsp of the cream mix. Serve with Rosehip Preserve.
