There’s something magical about warm apple bakes when autumn air turns crisp and golden. And this delicate beauty is no exception. With its intricate layers and stunning finish, this cake is as much a feast for the eyes as it is for the palate. It’s a dessert that whispers celebration—and rewards every moment of care you put into it.
The secret? Paper-thin apple slices. Aim for 1–1.5mm thickness to keep them flexible and easy to curl into elegant rose shapes. Any thicker and they’ll snap under pressure—and trust me, this is not the kind of bake you want to wrestle with.
Once you’ve layered it to perfection, bake at 160°C for 40 minutes. Let it cool for at least 20–25 minutes to allow the flavours to settle and the texture to set.
Then comes the best part—serving. Pair it with tea, coffee, or go a little extra (as I like to) and enjoy it with a chilled glass of bubbly. Because if you’ve gone this far, you deserve a proper moment. 🥂
Rose Cake
Description
Ingredients
Crust:
Topping:
Instructions
-
Place the flour, pieces of cold butter, sugar, and vanilla sugar into a food processor and process until a uniform crumb forms. Add the egg and continue processing until a dough ball forms. Knead the dough briefly and roll it out into a circle. Carefully transfer the rolled-out dough into a buttered small fluted tin (diameter 20cm) and press it into the bottom and sides. Make small holes in the bottom of the dough with a fork. Place the dough in the refrigerator to rest while you prepare the topping.
-
Remove the core from the apples and leave the skin on; this will allow you to create a beautiful red "rose" on the cake. Slice the cleaned apple quarters into very thin slices; the thinner they are, the better you will be able to shape them. For the topping, mix together the cream cheese, egg, vanilla sugar, and sugar. Take the cake crust out of the fridge, pour the cream cheese mixture over it, and then begin arranging the apple slices. Start with the outer ring, placing the apples upright with the red skin facing upwards in a circular pattern along the edge. Continue layering rings in this way, moving inwards until you have covered the entire cake. For the very centre, form a tube from one apple slice and insert it as the "rose" core. Bake at 160 degrees Celsius for 40 minutes. Let the cake cool slightly before serving.
