Ok now, where is the cake? In most other countries this would be called a trifle or a parfait, but in Denmark they call this an old-fashioned apple cake. It’s made of smooth apple sauce topped with whipped cream and it is one of the best deserts out there.
I have actually changed quite a few things from the original Danish apple cake recipe. I ditched the sugar in the apple sauce because it’s really not needed if you use sweet apples and replaced cookie crumble with a simple nut and date crumble. You can also use whipped coconut cream on top to make it vegan. This thing is sweet and tangy and soft and rich and crunchy. And it’s pretty easy to make as well.
Chop the apples in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger and cinnamon. Let simmer on low heat for 20 minutes. Place the nuts on a tray and roast at 150°C for 15 minutes. Chop the nuts medium fine, and set some aside for topping. Mix the rest with the chopped dates into a crumble. When the apples are done, use a hand blender and mix them into a smooth apple sauce. Stir lemon juice into the sauce and cool it. Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like it sweetened, you can fold in some honey into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form. Place apple sauce as bottom layer in glasses. Top with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Pure gold.
Well, that’s my way of wishing well. With a sweet recipe. Have a wonderfully food-filled holidays y’all!