Æblekage
Layered Danish dessert of apple compote alternating with buttered rye crumbs, finished with whipped cream and redcurrant jelly.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Serves
- 6
- Difficulty
- Easy
Method
- Cook the apples with the sugar, lemon juice and 3 tbsp water, covered, for 20 minutes. Crush with a fork and cool.
- Melt the butter in a wide frying pan, then add the rye crumbs and brown sugar.
- Stir over medium heat for 8 minutes, until the crumbs darken and separate from each other. Spread them on a cold plate.
- Whip the cold cream with the icing sugar until it holds on the whisk.
- Build the dessert in a glass bowl, a layer of crumbs, then apple, and on until you finish with crumbs.
- Cover with the whipped cream and dot small spoonfuls of redcurrant jelly over the top.
- Chill for 2 hours before serving, and no more than three, so the crumbs keep their crunch.
Danish rye bread, dense and sour, gives this pudding its toasted grain flavour. There is no pastry at all here, only yesterday’s loaf put to use, which points to the dish’s farmhouse origin. Oats toasted in butter stand in for the rye when you want to skip wheat and rye.
