The Swabian apple cake is a traditional dessert from southern Germany, particularly the Stuttgart region. This authentic recipe produces a tender, buttery crust topped with sliced apples and a creamy custard — perfect for weekends, holidays, or any special occasion. You can find lady finger cookies at many supermarkets in the international foods aisle or at specialty stores. Happy baking!
Ingredients Swabian Apple Cake
Dough
100 g sugar
300 g flour
200 g butter
1 dash salt
1/2 vanilla bean or 1 tsp liquid bourbon vanilla
zest of 1/2 lemon
1 egg yolk
Topping
100 g lady finger cookies
100 g butter
1.5 kg apples
Filling
2 egg yolks
2 whole eggs
400 ml heavy cream
40 g sugar
30 g corn starch
zest of 1/2 organic lemon
Baking Instructions Swabian Apple Cake
1. Combine all dough ingredients and knead until the mixture forms a smooth dough. Shape into a ball.
2. Wrap the dough in plastic wrap and chill for at least 30 minutes.
3. Peel the apples, core them, cut each apple in half, then use a sharp, pointed knife to make several vertical cuts in each half without cutting completely through — this creates a fanned effect when baked.
4. Grease a 10-inch springform pan thoroughly with butter or line it with parchment paper. Lightly dust the base with breadcrumbs or flour to prevent sticking.
5. Unwrap the dough and press it evenly across the bottom of the pan and up the sides to form a shell.
6. Crumble or arrange the lady finger cookies on top of the dough base, then position the apple halves over the cookies, cut-side up.
7. Preheat the oven to 180 °C (350 °F).
8. Melt the 100 g butter and pour it evenly over the apples.
9. Whisk together the two egg yolks, two whole eggs, 40 g sugar, 30 g corn starch, 400 ml heavy cream, and the lemon zest until smooth and combined.
10. Pour the custard mixture gently over the apples so it fills the gaps and covers the fruit.
11. Bake in the preheated oven for about 50 minutes, until the custard is set and the top is golden. Test by inserting a thin knife into the filling — it should come out mostly clean with a slight creaminess.
12. Allow the cake to cool in the pan on a wire rack. Remove the springform ring before serving and let the cake cool further so the filling firms up slightly. Serve at room temperature or slightly warm.
Tips: Choose firm, tart apples that hold their shape during baking. If you prefer a crisper top, you can sprinkle a little extra sugar on the apples before baking. For storage, keep the cake refrigerated and consume within 2–3 days for best freshness.