Andrea's German Apple Cake with Rahm Filling and Streusel
Cuisine: German
Author: Kirsten | My Kitchen in the Rockies
Prep time: 30 mins
Cook time: 45 mins
Total time: 1 hour 15 mins
  • for the dough:
  • 6¼ cups (750 g) flour
  • 2 cups (400 g) sugar
  • 1 pinch salt
  • 3 egg yolks
  • 1 pound butter (4 sticks or 450 g) butter, room temp., cut into small cubes
  • for the filling:
  • 21 liquid ounces (600 ml) heavy cream
  • 5 eggs
  • 2 teaspoons good vanilla extract, or 2 packages vanilla sugar
  • ½ cup 2 Tablespoons (120 g) sugar
  • zest of two lemons
  • 3 pounds apples (about 5-6 big ones), cut into 12 wedges per apple
  • 3 Tablespoons (45 ml) fresh lemon juice
  • for the streusel:
  • ⅓ of the streusel dough
  • 2 teaspoons good cinnamon powder
  • ¼ cup (30 g) sliced almonds
  1. Preheat your oven to 375 F (I use Convection).
  2. Grease a baker's half sheet size baking pan. Set aside.
  3. Peel and core apples. Cut into 12 wedges per apple. Sprinkle with lemon juice to prevent browning. Set aside.
  4. For the filling mix heavy cream, eggs, vanilla, lemon zest,and sugar. Set aside.
  5. Using a standmixer with a paddle attachment combine all the dough ingredients. Mix well on medium speed until the dough forms and all ingredients are well mixed.
  6. Distribute ⅔ of the dough evenly onto the baking sheet. Press a 1 inch rim up the sides of the pan and press the dough down onto the pan. I find it easy to use a 1 cup measuring cup to press the dough down instead of using my fingers.
  7. Place apple slices evenly on the prepared dough.
  8. Pour the filling evenly over the apples.
  9. Mix the leftover dough with cinnamon and almonds.
  10. Sprinkle the mixture as streusel evenly over the apple filling.
  11. Bake for 40 - 50 minutes or until cake is golden brown. Baking times may vary.
Recipe by My Kitchen in the Rockies | A Denver, Colorado Food Blog at