Danish for Apple Cake, Æblekage is an exceptional, unusual method of preparing an absolutely delightful Danish dessert. Made as a layered trifle, the flavors blend in the eating, tantalizing the palate and the soul.
- 18 ounces Granny Smith, Rome, or Cortland apples
- 18 ounces dessert apples
- 3 Tablespoons granulated sugar
- 2 teaspoons vanilla sugar
- 1 3/4 ounces unsalted butter
- 7 ounces rolled oats
- 4 1/2 ounces granulated sugar
- 1 1/4 Cups whipping cream
- 1 Tablespoon grated semi-sweet chocolate
- Fill a large pan with water.
- Peel, core and finely slice apples and drop into water.
- Drain water, leaving 1 Tablespoon and stew apples with 3 Tablespoons sugar and vanilla sugar under a lid until tender. (About 10 to 15 minutes).
- Transfer cooked apple slices to a bowl and allow to cool.
- In a large frying pan melt butter over a gentle heat, then add 4 1/2 ounces sugar, stirring with a wooden spoon.
- Once sugar has turned into a caramel with butter (this will take a few minutes) stir in the oats until they are golden and toasted. (Take care not to burn).
- Allow to cool.
- Finally whip cream and place half the apple mixture into a bowl followed by half the toasted oats, then repeat and finish off with a layer of cream and decorate with grated chocolate.
- Serve immediately or chill until needed.
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