Simple strudel cake

Sometimes you’re faced with the question of what you want to make: would you rather have an apple strudel or a cake? Who says you have to choose between a strudel and a cake? Not with our simple strudel cake! This recipe is the cool cousin of the classic apple strudel – traditionally inspired, but with a modern twist and, above all, super easy. As absolute apple strudel fans, we wanted to try something new, and voilà – this heavenly creation was born. Perfect for everyone who can’t get enough of apples in the fall and wants a piece of indulgence with a wow factor. So, put on your aprons and let’s get started!

Before you go into the kitchen, let’s look at the five most important ingredients. As always, it’s not the quantity that counts, but the quality!

Strudel or filo dough: The cornerstone of our baking adventure! This wafer-thin dough is the reason why our cake is so wonderfully crispy. Tip: When buying, make sure that the dough sheets are not too dry. You will find the best ones in the refrigerated section – fresh and smooth, just as we need them. You can find these in both the traditional supermarket and the Turkish supermarket. If you only find square strudel sheets, that’s okay. I had those too and it worked wonderfully. You just need to fold them over a little.

Quark: Our creamy hero! With 40% fat, it provides a velvety texture and a slightly sour kick that perfectly balances the sweetness of the apples. If you like it even creamier, you can also use mascarpone. But be careful: it will also be higher in calories! If you want more acidity and less creaminess, you can also use low-fat quark or quark with 20%. A dash of cream might help to make it a little more creamy.

Apples: The stars of the show! It’s best to use sour varieties like Boskop. They hold their shape when baked and provide a great balance between sweetness and acidity. Pro tip: Mix different types of apple for a more complex taste experience. And don’t be afraid of a few brown spots – the riper apples add more flavor! So the strudel cake is also perfect for using up a few shriveled apples from the fruit basket.

Raisins: These little sweethearts bring a touch of sweetness and an interesting texture to the table. Not everyone’s cup of tea? No problem! You can leave them out or replace them with chopped nuts. If you like them, soak the raisins in rum beforehand – this gives them an extra kick of flavor! Of course, only if there are no children eating with you.

Almonds: The crunchy twist! They not only have a nutty taste, but also a great crunch. They are also a real vitamin booster. You can use them chopped or in flakes – depending on how much bite you like. Roast them lightly in a pan beforehand, this intensifies the taste and makes them even crispier! If you are in the winter, I can recommend adding roasted almonds to the strudel cake. The caramel sweetness and cinnamon provide a Christmassy aroma that you and your guests will surely like.

Guys, let’s talk about timing! This simple strudel cake is perfect for the golden season. When the leaves fall outside and it starts to get cooler, it’s the perfect moment to turn on the oven. The smell of apples and cinnamon wafting through the house – that’s pure autumn bliss!

Imagine: You come home from a long walk through rustling leaves and a piece of this heavenly cake awaits you. Add a cup of hot cocoa or a spicy chai latte – that’s all you need to be happy. Whether it’s Sunday coffee with the family, a cozy girls’ night out or as the crowning glory of an autumn dinner – this cake always cuts a fine figure. And then add a dollop of cream or a scoop of vanilla ice cream and it’s just perfect.

Okay, now it’s getting a bit nostalgic – but cool nostalgic, I promise! Our simple strudel cake is like the hip grandchild of the traditional apple strudel. It takes the best from grandma’s recipe book and mixes it with a touch of modernity.

The classic apple strudel has its roots in Austrian cuisine. Imagine how the Viennese coffee houses smelled in the 18th century – that’s right, like apple strudel! We’ve simply put this classic in cake form and given it a few modern twists. The quark filling makes it creamier, the almonds provide the crunch factor.

The cool thing about our recipe? It’s totally flexible. You can easily adapt it to your preferences. Allergic to nuts? Leave them out! Fan of pears? Mix them in with the apples! The basic idea remains the same, but you can add your own personal touch. This turns a traditional dish into a modern classic that is guaranteed to delight everyone at the table.