Applecake from Skåne with custard

DrygastDrygast, 2022-11-13

A delicious classic Scanian apple cake.


  • Servings6 Portions
  • AllergensEggs, Milk, Wheat


  • Prep Time15 min
  • Cook Time45 min


A good apple cake that may not look so exciting, but makes up for it in taste. It's not a particularly sweet apple cake, so I almost think it's a requirement to have custard with this. The Scanian apple cake is a common dessert for a "goose dinner".

Instead of cooking an apple compote, you can mix the apples with a few dl of applesauce, but I think it will probably be a little better with the compote.

I use "Aroma" apples here, but it works well with many other varieties too. Apples from österlen are of course preferred :)

Served here with homemade custard, which can be prepared an hour or so before and kept in the fridge. Can also be served with ice cream or whipped cream.


Apple Compote
Crème Anglaise

Nutrition Facts*

 TotalServing100 g
Energy5171.96 kcal861.99 kcal239 kcal
Carbohydrates527.37 g87.89 g24.37 g
Fat317.68 g52.95 g14.68 g
Protein49.99 g8.33 g2.31 g
Sugar296.47 g49.41 g13.70 g
Salt4.33 g0.72 g0.20 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Mix the dark rye bread to crumbs and mix in the breadcrumbs.
  2. Heat a frying pan or pot and lightly brown the butter.
  3. Fry the bread for a few minutes in the butter and then add the spices. Fry for another minute and then turn off the plate and continue with the apple compote.
Apple Compote
  1. Peel, core and cut the apples into larger pieces.
  2. Place apples, sugar, lemon juice and water in a saucepan. Cook to a compote.
  1. Layer bread mix and apple compote in an ovenproof dish.
  2. Bake in oven, 175°C, 35 minutes.
  3. Remove from the oven and let cool slightly before serving.
Crème Anglaise
  1. Whisk together egg yolks and sugar in a bowl.
  2. Boil the cream, milk and vanilla powder in a saucepan.
  3. Pour the warm milk mixture slowly over the egg mixture while stirring constantly.
  4. Pour everything back into the saucepan and simmer on a lower heat until the sauce thickens.
  5. Remove the pan from the heat and refrigerate until serving.