If you’re searching for a stunning yet easy-to-make dessert, this Hungarian-inspired cake is the perfect choice. A fluffy sponge base, cinnamon-flavored apples, silky vanilla cream, and a rich chocolate glaze — all in one tray. It’s made with simple, accessible ingredients, and the result is always a guaranteed success.
Ingredients for a baking tray (approx. 21 × 37 cm):
For the apple and sponge layers:
600–700 g apples, peeled and thinly sliced
6 eggs
120 g powdered sugar
120 g flour
1 teaspoon baking powder
1 tablespoon cocoa powder (approx. 8–10 g)
A pinch of cinnamon (optional)
A bit of butter to grease the parchment paper
For the vanilla cream:
1 packet vanilla pudding powder (approx. 40 g)
500 ml milk
250 g margarine (or butter)
150 g powdered sugar
For the chocolate glaze:
100 g sugar
2 tablespoons cocoa powder (approx. 15 g)
3 tablespoons milk (approx. 45 ml)
50 g butter
(optional) 30–50 g dark chocolate + 1–2 extra tablespoons milk if needed
Instructions:
Prepare the apples and baking tray:
Line a 21 × 37 cm baking tray with parchment paper and lightly grease it with butter. Spread the peeled and thinly sliced apples evenly across the bottom. If you like, sprinkle a bit of cinnamon over the apples for extra flavor.
Make the sponge cake batter:
Beat the egg whites until stiff peaks form, gradually adding the powdered sugar.
Add the yolks one by one, gently folding them in.
Sift the flour together with the baking powder and gradually incorporate it into the mixture, using upward folding motions to keep the batter light.
Pour half of the batter over the apple layer.
Mix the cocoa powder into the remaining batter and pour it over the light layer.
Gently shake the tray to even out the batter.
Bake the cake:
Preheat your oven to 175–180°C (fan setting) and bake for 25–30 minutes.
Once baked, carefully flip the cake onto a wooden board so the apple layer ends up on top.
Prepare the cream:
Cook the pudding with milk according to the instructions on the packet until thickened. Let it cool, stirring occasionally to prevent a skin from forming.
Beat the margarine (or butter) with the powdered sugar until fluffy.
Add the cooled pudding and mix until smooth and creamy.
Spread the cream evenly over the apple layer of the cake.
Make the chocolate glaze:
In a small saucepan, combine the sugar, cocoa powder, and milk. Heat gently, stirring until smooth.
Add the butter and optional dark chocolate pieces. If the glaze seems too thick, add a little more milk.
When the glaze is shiny and pourable, pour it evenly over the vanilla cream layer.
Final Tips:
Refrigerate the cake for several hours (preferably overnight) to allow the cream and glaze to set.
It slices beautifully and looks spectacular when served.
The combination of apple, cinnamon, and vanilla cream is simply divine! 😍
