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!

Strudel cake

Only 5 ingredients for the strudel cake

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.

Strudel cake

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.

Autumn magic on the plate: Why the simple strudel cake is now your go-to cake

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.

Inspired by tradition: The modern twist on the simple strudel cake

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.

📖 Recipe

Simple strudel cake

Feel free to leave a review!

 

Court Cake

Kitchen Germany, Austrian

Keywords Strudel cake

Preparation time

30 Minutes

Total time

1 Hour 30 Minutes

🥕 Ingredients for the recipe

Preparation in Thermomix

  • Let the dough sheets rest at room temperature for about 15 minutes.
  • Peel, quarter and core the apples. Place in the mixing bowl and chop for 3 seconds/speed 5. Transfer to a bowl and set aside.
  • Rinse the raisins with hot water and pat dry.
  • Without washing out the mixing bowl, add the quark, semolina, eggs, sugar, vanilla sugar and cinnamon. Mix for 20 seconds/speed 4.
  • Add chopped apples, raisins and almonds and mix for 10 seconds/speed 3. Transfer to a large bowl.
  • Put the butter in the mixing bowl and melt for 2 minutes/50°C/speed 1.
  • Grease a springform pan (26 cm Ø) and sprinkle with flour.
  • Unroll the dough sheets on a damp tea towel. Brush one sheet of dough with melted butter and place it in the prepared tin. Press lightly at the edge and let it hang over the edge of the tin.
  • Spread another 5 sheets of dough with butter and place them slightly offset on top.
  • Sprinkle the base with breadcrumbs and spread the apple mixture on top.
  • Fold overhanging dough over it.
  • Spread the remaining 4 sheets of dough thinly with butter and place them loosely on the filling.
  • Bake in a preheated oven at 180°C (top/bottom heat) or 160°C (fan oven) for about 1 hour.
  • After baking, place the strudel cake on a cake rack and immediately remove the rim of the pan.
  • Allow the cake to cool and dust with icing sugar before serving.

preparation

  • Let the dough sheets rest at room temperature for about 15 minutes.
  • For the filling: Peel the apples, quarter them, remove the core and cut them into small cubes. Briefly soak the raisins in hot water, then drain and pat dry.
  • In a large bowl, mix the quark, semolina, eggs, sugar, vanilla sugar and cinnamon thoroughly. Then carefully fold in the diced apples, raisins and almonds.
  • Melt butter in a small saucepan over low heat.
  • Grease a springform pan (26 cm diameter) with butter and dust lightly with flour.
  • Roll out the dough sheets on a slightly damp kitchen towel. Carefully brush the first sheet with melted butter and place it in the prepared pan. Press the dough gently into the edge and allow any excess dough to hang over the edge of the pan.
  • Repeat this process with five more sheets of dough, placing the sheets slightly offset on top of each other.
  • Sprinkle the bottom of the dough layers with breadcrumbs. This will prevent the dough from becoming soggy due to the filling.
  • Spread the prepared apple-quark mixture evenly over the dough base sprinkled with breadcrumbs.
  • Carefully fold the overhanging dough over the filling.
  • Spread the remaining four sheets of dough thinly with butter and place them loosely on top of the filling. Slightly crumple the dough to create a wavy surface.
  • Preheat the oven to 180°C top/bottom heat (or 160°C fan).
  • Bake the strudel cake on the middle rack for about 60 minutes until golden brown.
  • After baking, take the pan out of the oven and let the cake cool on a wire rack. Carefully loosen the springform pan edge.
  • Before serving, dust the cooled strudel cake with powdered sugar.

Tip: Serve the strudel cake with a scoop of vanilla ice cream for extra enjoyment.

Calories: 260kcal | Carbohydrates: 40G | Protein: 8G | Fat: 9G | Sugar: 19G

FAQ: Everything you need to know about strudel cake

Can I make the simple strudel cake vegan?

Sure, that’s possible! Replace the quark with a vegan alternative like soy yoghurt or vegan cream cheese. Instead of eggs, you can use apple sauce or mashed banana. When it comes to the dough, make sure it’s vegan – many types of filo dough are naturally vegan.

How long does the strudel cake last?

If well covered in the fridge, it will keep for 2-3 days. But it tastes best fresh on the first day, when the dough is still nice and crispy.

Can I freeze the cake?

Yes, it’s possible! The best way to do this is to cut them into portions and freeze them individually. Before serving, let them thaw at room temperature and perhaps bake them briefly in the oven for extra crispiness.

Which apples are best?

Sour, firm varieties such as Boskop, Elstar or Braeburn are ideal. They keep their shape when baked and provide a nice balance between sweet and sour.

Can I reduce the sugar?

Sure! You can adjust the amount of sugar as you like. But remember that sugar is important not only for sweetness but also for texture. A good compromise would be to reduce the sugar by a third.

What can I serve the strudel cake with?

A dollop of whipped cream or a scoop of vanilla ice cream goes perfectly with it.

 

Exclusively at Spicebude.de

HÖMMA LECKA – Our all-rounder

Our secret and all-purpose weapon for hearty cooking, because with HÖMMA LECKA everything is delicious! Whether it’s meatballs, sliced ​​meat, fried potatoes, potato wedges, vegetable stir-fries, sauces, mushrooms… or mixed with mayo or oil for a barbecue marinade, this will give your dishes that certain something.

JUST FOR YOU – 10% discount!

With the voucher code: ENJOY COOKING you currently receive 10% discount on your order!

ORDER NOW

The link will take you directly to Spicebude.de, where you can buy our blend.

Let it tasteLet it taste.

Theres from gernekochen.de

This post comes from: Theres

Mrs. Gernekochen is a teacher in Life 1.0 at a comprehensive school and loves her job.

On Gernekochen.de she is the boss, or rather the boss on camera. All of the photos you find here were shot by Theres (apart from a very few exceptions). But as she’s not even remotely busy enough with that, she takes care of the Pinterest page.

In addition, she is also the face in the Instagram stories and enriches our content with many delicious recipes.

Her preferences lie in Italian cuisine. But cakes and pastries of all kinds and braised dishes, such as her unbeatable goulash, are also her speciality.

Categorized in:

recipes,

Last Update: 18 September 2024