Danish Apple Cake

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 cups diced baking apples
  • 1 cup hot water
  • cups plus 1 tablespoon sugar
  • teaspoon salt
  • teaspoons vanilla extract
  • 3 cups fine dry bread crumbs
  • ¾ cup butter
  • ½ cup currant jelly or raspberry jam
  • 1 cup heavy cream, whipped


  1. Cook the apples in the hot water in a covered saucepan for about ten minutes, until soft but not until they lose their shape. Add one cup of the sugar, the salt and one teaspoon vanilla. Cool.

  2. Cook the bread crumbs in the butter over medium heat until well mixed. Add one-half cup sugar and stir. Place two cups of the crumb mixture in the bottom of a buttered seven-inch springform pan. Spread with half of the drained cooked apples. Over this, spread half of the jelly or jam. Repeat, using one cup of the bread mixture and the remaining apples and jelly. Top with the remaining bread crumbs. Chill for several hours or overnight.

  3. Before serving, add the remaining sugar and vanilla to the whipped cream. Spread over the top and sides of the cake.

  4. Sponge Roll. Preheat oven to moderate (350°F.). Grease a jelly-roll pan, line with wax paper, and grease again. Beat egg yolks until they are pale and thick. Gradually beat in sugar.

  5. Beat egg whites until they stand in peaks. Fold into egg-yolk mixture. Blend remaining ingredients and fold gently into egg mixture.

  6. Pour the mixture into the prepared jelly-roll pan and spread it evenly to all sides and corners of the pan with a rubber spatula. Bake until the cake is lightly browned and rebounds to the touch.

  7. Remove the cake from the oven, cover it with a damp cloth, and place on a rack until cool. Remove the cloth and sprinkle the top of the cake with confectioners’ sugar. Invert the pan over a large piece of wax paper and carefully peel off the paper in which the cake was baked.

  8. Spread the filling you are using evenly over the cake. Carefully roll up the cake from the long side like a jelly roll. Sprinkle the top with more confectioners’ sugar.

  9. The completed sponge roll presents a handsome appearance and makes a tasty dessert for autumn and winter menus.

In the broadest sense the Viennese Torte is almost any form of cake, but it is generally an inspired confection made from baked meringue or spongecake with delicate fillings such as whipped cream or buttercream. Such goodness may be compounded with the addition of ground almonds or hazelnuts and the fillings flavored with perfumed liqueurs such as framboise or kirsch or with chocolate, coffee or rum.

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