There are desserts that you never get tired of. And this apple pie with two different layers is one of those that tastes equally great in spring, summer, autumn and winter. It’s soft, buttery, full of apple flavor and beautifully balanced – a crispy bottom crust, a juicy apple layer and a light snow cream on top.

It’s exactly the type of pie that’s perfect for a festive table, but also for everyday coffee. It looks impressive, but the preparation is clear and manageable even at home without complicated techniques.

Why you’ll love this cake
two different but perfectly matching layers
a delicate buttery taste and fluffy snow
it goes well with coffee, for celebrations and as a weekend dessert
great at any time of the year
a classic that never disappoints
Ingredients
Bottom dough (yolk)
2 cups of plain wheat flour
1 teaspoon of baking powder
3 tablespoons of powdered sugar
200 g of butter
4 yolks
Top layer (white)

4 egg whites
⅔ cup of fine sugar
1 bag of vanilla sugar
a few drops of vanilla essence
approx. 90–100 ml of oil
Apple layer
1.2 kg of apples
juice of ½ lemon
1 teaspoon of cinnamon
sugar to taste (optional)
Step-by-step procedure

1️⃣ Preparing the bottom dough
Sieve the flour with the powdered sugar and baking powder. Add the grated cold butter and mix.
Stir in the egg yolks and quickly work into a smooth dough.
Put about ⅓ of the dough in the refrigerator. Spread the rest on a baking sheet lined with baking paper (approx. 21×28 cm) and prick lightly with a fork.

2️⃣ Apple layer
Grate the peeled apples coarsely.
Place them in a larger pan, drizzle with lemon juice and simmer briefly over medium heat until the excess juice has evaporated.
Add cinnamon and, if desired, sugar to taste. Leave to cool.

3️⃣ Snow layer
Whip the egg whites with a pinch of salt.
Gradually add the fine sugar and vanilla sugar – beat just until combined.
While stirring constantly, pour in the oil in a thin stream and mix again briefly.

4️⃣ Assemble the cake
Spread the apple layer evenly over the bottom dough.
Spread the egg white mixture over the apples.
Finally, grate the remaining yolk dough from the refrigerator onto the surface.

5️⃣ Bake
Bake in a preheated oven at 180 °C for about 30-40 minutes, until the surface is lightly browned.
Cut into slices after cooling.

Tips for a perfect result
The cake tastes even better the next day
Sourer apples (e.g. Jonagold, Boskoop) are great
You can lightly dust with powdered sugar before serving
Conclusion
This fluffy and creamy two-layer apple cake is proof that classic recipes still have their magic. It is soft, fragrant and disappears from the plate faster than you would expect every time.

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