Traditional Hungarian Layered Apple Cake (Almás Pite)

Course: Dessert

Cuisine: Hungarian, Transylvanian

Diet: Halal, Low Salt

Keyword: Almás Pite, apple cake, apple cake recipe, grated apple cake filling, Hungarian apple cake, traditional layered apple cake, Transylvanian apple cake

Prep Time: 30

Cook Time: 40

Total Time: 1 10

Servings: squares

Calories: 345kcal

Author: Laci

An authentic Transylvanian family recipe passed down from my grandmother. This traditional Hungarian apple cake features a delicate, melt-in-your-mouth shortcrust pastry filled with a generous, juicy layer of perfectly spiced grated apples.

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Metrics - US Customary

Equipment

1 baking tray
1 mixing bowl

Ingredients

From Dough

500 g wheat flour plain flour
250 g unsalted butter Cold, cubed
100 g powdered sugar Confectioners' sugar
2 pieces whole eggs large
1 teaspoon baking powder

Prepare the Apples

1.5 kg apples Weight before peeling
150 g caster sugar
0.5 piece lemon juice Freshly squeezed
1 tablespoon vanilla sugar
2 teaspoon cinnamon powder

On the Top

1 piece whole egg Beaten, for glazing
1 tablespoon powdered sugar For dusting after baking

Instructions

Grate the apples: Wash, peel, and grate the 1.5 kg of apples on a large box grater. In a large bowl, mix the grated apples with 150 g of caster sugar and the juice of half a lemon. Set aside to let the apples release their juices while you make the dough.
Mix the dry ingredients: In a large mixing bowl, combine the 500 g of wheat flour, 100 g of powdered sugar, and 1 teaspoon of baking powder.
Incorporate the butter: Add the 250 g of cold, cubed unsalted butter to the flour. Using both hands, rub the butter into the flour thoroughly until it is completely incorporated and you get a coarse, uniform sandy dust texture.
Knead the dough: Lightly beat the 2 whole eggs, then pour them over the mixture. Knead by hand (or use an electric mixer) for no more than 5 minutes until you obtain a smooth, uniform dough.
Roll the dough sheets: Move the dough to a work surface dusted with a little wheat flour. Cut the dough into two equal parts. Roll each half out into a sheet that matches the size of your baking tray.
Assemble the base: Place the first sheet of dough into your baking pan. Trim off any extra edges and prick the dough across the bottom from place to place with a fork.
Add the filling: Take the grated apples and firmly squeeze out the excess juice, handful by handful, so you don't soak the pastry. Move the squeezed apples to a clean bowl, mix in 1 tablespoon of vanilla sugar and 2 teaspoon of cinnamon powder, then spread the filling evenly over the bottom crust.
Top and glaze: Place the second sheet of dough on top of the apples. Cut the extra edges and prick with a fork across the surface. Use a kitchen brush to grease the top evenly with 1 beaten whole egg.
Bake: Bake in a preheated oven at 160°C (320°F) for 35 to 40 minutes, or until the top turns a beautiful golden color.
Cool and serve: As soon as it comes out of the oven hot, sprinkle 1 tablespoon of powdered sugar evenly over the top. Let the cake cool completely in the tray before slicing into traditional squares.

Video

Notes

Preventing a Soggy Crust: Squeezing the juice out of the apples is the most critical step of the recipe! If you want extra security, you can sprinkle 1-2 tablespoons of semolina flour or ground walnuts onto the bottom pastry sheet before spreading the apples.
Make-Ahead Advantage: This cake tastes even better on day two! As it sits wrapped at room temperature or in the fridge overnight, the shortcrust sheets soften up and absorb the spiced apple aromas perfectly.
Storage: Store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Slices can also be frozen for up to 3 months.

Nutrition