Culinary vacation highlights - Appeltaart!

Vacation memories are amazing, that’s why I decided for this topic for my birthday event. Especially the culinary memories get, at least in my case, a special place in my memories.

That you don’t have to drive that far to get a culinary highlight shows us Anja from Meine Torteria today – Welcome! 🙂

HERE you get to the current birthday give away. Make sure you join. 🙂


Recipe for Hoolandse Appeltaart et Slagroom



My name is Anja and normally I write on Meine Torteria. Diandra and I are members in the same WhatsApp group for 3 years now – so of course you help each other out with guest posts every now and then. And because vacation memories are Diandra’s topic for this event and I IMMEDIATELY had “Hollandse Appeltaart et Slagroom” in my mind. A must in every Netherlands vacation!


Recipe for Hoolandse Appeltaart et Slagroom


For the original recipe you need Basterd Suiker, which you unfortunately can’t buy in Germany. I live near the border, so I can drive to Netherlands and buy it. It’s ‚normal’ sugar, but it’s refined with sugar solution and caramel. You can buy it in three sorts, from light to very dark. For this recipe I took the light one, which you can replace with raw cane sugar. This comes close to Basterd Suiker. You’ll need a ø 24 cm springform pan for this cake.


Recipe for Hoolandse Appeltaart et Slagroom


Hollandse Appeltaart et Slagroom

Vorbereitungszeit 1 hour
Zubereitungszeit 1 hour 15 minutes
Arbeitszeit 2 hours 15 minutes
Portionen 1 cake
Autor Meine Torteria


For the dough

  • 300 g flour
  • 125 g white Basterd Suiker (or raw cane sugar)
  • 175 g cold butter, diced
  • 2 egg yolk

For the filling

  • 1 tbsp breadcrumbs
  • 5-6 russet apples
  • 1 tbsp white Basterd Suiker (or raw cane sugar)
  • 2 tsps cinnamon
  • 50 g raisins

For the whipped cream

  • 250 ml whipping cream
  • 1 tbsp vanilla sugar


  1. Place flour, sugar and diced butter on a wooden board and hash with two knives so long until everything is crumbly. Then add one egg yolk and knead to a solid dough with your hands. Wrap in cling wrap and place in the fridge for about 30 minutes.

  2. In the meantime peel the apples, remove the core and cut into small dices. Mix with sugar, cinnamon and raisins.

  3. Grease the springform pan and preheat oven to 175 °C/350 °F.

  4. After the resting time roll out about 2/3 of the dough on a floured surface, about ø28-30 cm big. Lift it into the pan and at the same time form a nice crust on the sides. For whom this is too complicated simply put the in the pan and roll out the dough in the pan with your hands and a small glass. The crust should be about 2-3 cm high on the sides. 

  5. Spread the breadcrumbs on the base and add the apples. Flatten a little with your hands.

  6. Roll out the last third of the dough and cut into stripes. Form a grid with the stripes and press them on the sides.

  7. Brush the other egg yolk onto the grid and place it in the oven for 70-75 minutes.

  8. Let it cool in the pan after baking, because it can easily fall apart when it’s still warm. When the cake is no more than lukewarm you can remove it from the pan and after cooling completely place it on a cake plate.

  9. Whisk stiff the whipping cream with vanilla sugar and serve along with the cake. Vanilla sauce, vanilla ice cream or vla is also very tasty with the cake. 🙂

I hope I could inspire you to a vacation in the Netherlands with this cake!


Recipe for Hoolandse Appeltaart et Slagroom

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