Apple milk cake with caramel pouring, almond sprinkling and roses from apple chips. Deliciously tender apple caramel cake: just a few ingredients, but what a great result! This simple cake recipe will bring you many compliments. This is a wonderful, easy to make and low calorie cake that is diet friendly and healthy.


Ingredients (6-8 servings)

4 Eggs room temperature
150 g Sugar
145 g Butter
1 tbsp. of Almond extract
115 g plain Flour
500 ml of Milk
3 Apples

Caramel and decoration:
140 g Sugar
70 ml Water
140 ml Whipping Cream
20 g Butter
1 tsp Almond Extract
1 Apple
30 g Almond Petals


1. Prepare the apples

  1. Peel 3 apples, cut into quarters, remove the core and seeds and cut them into thin slices.
  2. Put apples into the pan without oil, add 30 g of sugar, mix. Fry over medium heat until soft and then add 20 g of butter and a pinch of salt. Fry until golden 3-4 minutes, leave to cool.

2. Prepare the dough

  1. Separate the egg whites from the yolks, eggs should be at room temperature. Put the yolks in a large bowl, add 120 g of sugar and 1 tbsp. of almond extract, beat with a mixer until the dough is lush. It takes about 15 minutes.
  2. Melt 125 g of butter in a water bath and leave to cool.
  3. Slightly heat 500 ml of milk, no need to boil, the milk should be warm.
  4. Add warm (NOT HOT) melted butter to the mixture of eggs and sugar, continuing to mix. Sift 115 grams of flour with a pinch of salt. Add to the dough, continuing to beat. When the dough becomes homogeneous, add warm (NOT HOT) milk.
  5. Beat the egg whites to a dense foam, using a mixer, gradually add them to the dough, gently stirring.

3. Making the cake

  1. Preheat oven to 160C degrees.
  2. Put cooking paper on the bottom of the form (18x24cm, or 20-22 cm in diameter), then grease the cooking paper and the sides of the form, sprinkle with flour. Put the apples on the bottom of the form, gently pour the dough on the apples.
  3. Bake the cake at 160C degrees for 55-60 minutes. Remove the cake from the oven and let it cool completely at room temperature (at least 4 hours).
  4. Pass the knife between the cake and the walls of the mold (if necessary), turn the cake upside down on a plate so that the part with the apples is on top. Remove the paper from the cake.

4. Making the caramel

  1. Heat 140 ml of whipping cream, they should be hot, add 1 tsp almond extract.
  2. Pour into a small saucepan 70 ml of water, bring to a boil. Gradually add 140 g of sugar, over low heat, stirring constantly. Add a new batch of sugar when the previous sugar has dissolved. When the sugar is completely dissolved, cover with a lid, increase the heat and let it boil for 1-2 minutes, the color should turn golden. (Watch the caramel – it will overheat and become bitter in just a few seconds.)
  3. When the caramel turns golden, carefully add a thin stream of hot cream, continuing to stir. Remove from heat, add 3 tsp. of butter.

5. Making apple roses and decoration

  1. Remove the core from the apple, cut it into very thin slices, dry in the oven at 80°C for an hour. Make 4 roses from dried apple slices.
  2. Fry almond petals on medium heat for 2-3 minutes, stirring constantly. Chop with a knife.
  3. Pour the warm caramel on the cake, smoothen. Cut off the edges of the cake, sprinkle with almond petals, and decorate with roses.
Apple pie cake with caramel
Apple cake with caramel