Aeblekage, also known as Danish apple cake is a great, traditional no-bake dessert. It translates directly to “apple cake”, but unlike most takes this is something that can be assembled oven-free! If you’re looking for a quick, simple recipe, this is definitely the dessert to go to. For being such a simple dessert, it’s surprisingly heavy so it makes the perfect end to a lighter meal.
Aeblekage is a layered dessert of apple, oats, and a few other toppings. Some prefer it with a whipped cream topping, but as someone raised with apple crumble I’ve actually grown at least somewhat partial to a custard topping. Keep reading below for this fantastic recipe…
Danish Apple Cake (Aeblekage)
(makes 4 servings)
- 2 cups apple puree
- 1/2 cup diced apples
- 2 tablespoons honey
- 1 tablespoon butter
- 1 cup rolled oats
- 1 teaspoon vanilla extract
- 10 almond macaroons or Italian amaretti biscuits crushed
- 4 tablespoons port wine
- chocolate shavings
- 1 3/4 cup milk
- 4 large egg yolks
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/2 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Melt the butter and honey in a pan over medium heat.
- Add the rolled oats and roast until they turn golden and smell slightly nutty. Remove from the heat and let cool.
- Meanwhile, make the custard. Heat the milk in a medium saucepan over medium heat until hot but not boiling. Meanwhile, whisk together the yolks, sugar, cornstarch and salt in a medium bowl.
- Add the hot milk to the egg mixture in a slow stream, whisking constantly. Pour the custard back into the saucepan. Cook over medium-low heat, stirring constantly until thickened and it registers 170F. Strain the custard through a fine-mesh sieve into a bowl and stir in the butter and vanilla. Place a round of parchment paper over the top and chill until cold (about an hour and a half to 2 hours).
- Just before assembling, mix together the apple puree and the diced apples. Mix together the crushed macaroons and rolled oats.
- To assemble the dish, first place down a layer of the rolled oats mixture into a serving glass (this should serve about 4 so use 4 individual glasses). Sprinkle with a could of drops of the port wine, then add the apple mixture. Repeat again until you run out of apple and rolled oats (should make about 5 layers). Top the final layer with the custard and sprinkle with copped dark chocolate.
Recipe adapted from Honest Cooking