Thousand-Layer Apple and Almond Cake

Name: Thousand-Layer Apple and Almond Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8
Ingredients: 1.6 kg of Golden Delicious Apples; 2 Oranges; 3 Eggs; 100 g of White Sugar; 100 g of Almond Flour; 120 ml of Milk; 50 g of Butter; 70 g of Corn Starch; 1 Vanilla Beans; 30 g of Almonds; 60 g of Jams

Thousand-layer apple and almond cake: soft, fragrant layers of Golden Delicious apples and almond flour batter, perfect for special occasions.

Recipe Thousand-Layer Apple and Almond Cake

Difficulty Medium
Preparation 30 minutes
Cooking 50 minutes
Servings for 8 people

This thousand-layer apple and almond cake is an elegant, fragrant dessert, perfect for anyone who loves soft apple cakes but wants to bring something more striking to the table. Very thinly sliced Golden Delicious apples alternate with a vanilla batter with orange zest and almond flour, creating many moist, delicate layers.

The result is a dense, almost creamy cake, with the intense taste of almonds and the natural sweetness of apples. For a more indulgent finish, you can glaze the top with warm apricot jam and add toasted sliced almonds.

It is a dessert best made ahead: after a few hours of resting in the fridge it slices more neatly and tastes even better. Ideal for a special afternoon snack, a refined end to a meal or any occasion when you want to impress with an apple cake that is different from the usual.

Ingredients for 8 people

1.6 kg of Golden Delicious Apples
2 Oranges juice and grated zest
3 Eggs
100 g of White Sugar
100 g of Almond Flour
120 ml of Milk
50 g of Butter melted
70 g of Corn Starch
1 Vanilla Beans
To finish:
30 g of Almonds sliced, toasted
60 g of Jams apricot

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Method

To make the thousand-layer apple and almond cake, start with the batter: in a large bowl, beat the whole eggs with the granulated sugar and the seeds scraped from the vanilla bean using an electric mixer, until the mixture is pale, fluffy and foamy.
Add the almond flour and cornstarch and mix again with the beaters for a few moments to incorporate them well. Add the melted butter, the milk and the grated orange zest, continuing to mix until the batter is smooth and free of lumps.
Peel the apples, remove the cores and slice them thinly with a mandoline. Place them in a bowl and toss them with the orange juice, so they don’t turn dark and soak up the flavor.
Line a cake pan with parchment paper. Make an even layer of apple slices on the bottom, then pour a ladleful of batter over it. Keep alternating layers of apples and batter until you have used up all the ingredients, finishing with a layer of apples on top.
Bake in a convection oven preheated to 170 °C (340 °F) for 40 minutes. After this time, cover the top with a sheet of parchment paper and one of aluminum foil and put the cake back in the oven at 170 °C (340 °F) for another 10 minutes.
Take the cake out of the oven and, once it has cooled slightly, transfer it to the fridge for at least 2 hours before serving.
Before serving, warm the apricot jam and brush it over the top of the cake to make it shiny. Decorate with the toasted sliced almonds and serve the slices with a sauce. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

Instead of Golden Delicious apples, you can use Reinette or Fuji apples for a bolder, tangier flavor.

Tips

To get even, very thin apple slices, a mandoline is essential; if you don’t have one, use a very sharp knife and take your time. You can replace the orange zest with lemon zest for a fresher, citrusy aroma.

Storage

Store the thousand-layer apple and almond cake in the fridge, covered with plastic wrap or in an airtight container, for 2-3 days. We don’t recommend freezing it: the apples could release water as they thaw, spoiling the texture of the layers.