Apple cream cake

To prepare such apple cream organic apples are needed. Those with yellow, not white colour in the middle, with greasy texture and lots of natural sugars and gorgeous natural flavour. This time Granny Smiths are not that ok.


up to 1 cup nut milk
5 table spoons sugar
1 cup white all-purpose flour
1/2 tea-spoon baking powder

Mix all dry ingredient together. Add milk and mix into a thick mixture. Bake it in a 8 inch diameter thin for about 30-45 minuts at 170C/340F.

1 kg piled apples

1 vanilla stick
1 cup whipped cream or 1 caned coconut

2-3 table spoons powdered sugar
1 lime zest
berries to decorate

Pill apples and cook it in a small amount of water till ‘aladente’ Later you can use incurent compute to liquor sponge cake. For that you can also add spoon or two of white rum, but that extra is for adults only 😉 Use blender to mix apples, vanilla stick and sugar – as this lovely creamy mixture is still warm will melt. Try not to eat all at that point 😉 When chilled move it in to large bowl. Mix whipped cream and grated lime zest into it.

On the end compound the cake and live it in the fridge for couple hours or over night. Decorate it with any king of berries and grated lime.


Hint: if you need a quick low calories dessert, only apple cream is more than fine.


Have fun!



  1. beautiful cake! the apple cream sounds like a great dip for any fruit 🙂

    1. thans a lot 😉 it is good enough (to me) that I don’t need anything else 😉

  2. What a beautiful dessert!

    1. Nancyc thank you very much! 😉

  3. So incredibly pretty, Irena, and I’m sure quite delicious too =) Thanks for sharing!

    1. Christina thank you so much for your kind words!

  4. looks delicious, i’ll have to try it!

  5. Tina thank you! Enjoy it!

  6. petit4chocolatier · · Reply

    Looks refreshing and delicious !!

  7. ainasebastia · · Reply

    wow this is awesome and looks delicious! i’m hungry now 😛

    1. Ainasebatia thank you so much for your kind words! Good luck with your new blog, I can’t wait for your post!

  8. Looks lovely! Love your photos and the cake!

    1. Thank you for your kind comment!

  9. Wow, that looks outstanding!

    1. Thank you so much for that! Wish you all the best!

  10. This looks divine, however, for the apple cream an ingredient says 2-3 spoons powder. What powder is thus please?


    1. Stacey thank you for stopping by! I am glad you like it. And thank you for correcting me – it is powdered sugar. All the best with preparing it!

  11. That looks just beautiful…but when you say vanilla stick…are we supposed to put it in the blender? Could we use vanilla essence instead and how mch? Thanks!

    1. Mariana thank you for stopping by.
      Here is a video that might help you. It describe the best how to use it. But you can simply use vanilla essence. I am not used to it, so I can only suggest to add a little bit and try the cream. If it is not enough add a little bit more, just don’t eat it all like I almost did 😉 Instead of using vanilla essence I prefer vanilla sugar.
      Hope that helps.

  12. Am making this lovely piece today. Will have to convert some of the measurements such as kg and C to what I know but look forward to serving this.

    1. Darcie, I hope you made a great one. If there are any questions left let me know. All the best!

  13. This looks and sounds delicious. When you say spoons, do you mean tablespoons or teaspoons? Thanks

    1. The missing parts are added. Hope that helps. Wish you all the best!

  14. Wonderful sounding recipe and delightful photos

    1. Thank you for nice words and for stopping by!

  15. Solveig · · Reply

    Oh, Irena! I love your pix – you make me want to try out every single one of the recipes …

  16. oh my GAWD! this looks so GOOD!

  17. Apple cream looks so delicious.

  18. I am not a cook – but wow!

  19. dustymillerbouquets · · Reply

    Looks like a phenomenal cake!

  20. abigalandwilliam · · Reply

    That cream looks so sweet and creamy, can’t wait to try it! Lovely pics!

  21. Michele · · Reply

    Do you use the egg yolk at all?

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