This is an attempt to give the otherwise slightly rustic Danish Dagmar tart a more feminine look. The recipe is inspired by the classic Danish Dagmar tart and apple roses. In addition, it is vegan. My initial plan was to make it before Valentines Day since it looks like a bouquet of roses. Unfortunately, I did not quite finish the recipe in time.
The cake is a bit time consuming to make. However, it is not that difficult. Only the roses require a little know-how. But luckily it will taste good no matter how the roses look!
It was a little hard to explain how to make the apple flowers through text, so I’ve attached a few drawings. I hope they make sense. If not, this really great video also explains it: https://www.youtube.com/watch?v=QKOla0-aW5o&t=409s
Vegan Apple Dagmar Tart
- Springform pan (25 cm in diameter)
- 1 1/2 dl vegan milk e.g. almond milk
- 25 g fresh yeast
- 1 1/2 tbsp sugar
- 1 pinch salt
- 2 tsp cardamom
- 3 tsp corn starch
- 75 g vegan butter
- 250 g flour
- vegan butter to lubricate the springform pan
- 100 g vegan butter
- 150 g brown sugar
- 2 tbsp cinnamon
- 4 dl vegan milk e.g. almond milk
- 4 tbsp coconut milk
- 2 tbsp sugar
- 4 tsp corn starch
- 2 tsp vanilla extract
- 3 apples
- 30 g marzipan
- Heat the milk until it is finger-warm
- Mix milk and yeast in a large bowl
- Add sugar, salt, cardamom, and cornstarch and stir
- Add half the flour to the dough and stir till even
- Melt the butter and pour it in the dough – add the rest of the flour as well
- Knead the dough till it is smooth
- Put the dough back in the bowl and cover it with a dish towel. Let the dough rise for 1 hour – make the vanilla cream and sugar filling while waiting
- Melt the butter in a saucepan and mix it with the other ingredients
- Pour the sugar filling into a cold bowl and let it cool in the refrigerator for about 1 hour. It should preferably be completely cold before using it in the apple roses.
- Mix the ingredients together in a saucepan
- Cook at medium heat while constantly stirring until the cream has thickened. This will take about 45 min.
- Remove the saucepan from the heat and put in a cold bowl in the refrigerator. Stir the cream once in a while to avoid lumps. The cream needs to be at room temperature before adding on top of the cake.
- Lubricate the springform with a bit of vegan butter
- Roll 1/3 of the dough to a circle of the same size as the springform pan when the dough has been resting for an hour
- Put the rolled dough in the springform pan
- Pour the vanilla cream on top of the dough in the springform pan
- Roll the rest of the dough as thinly as possible and spread the sugar filling evenly on top of the dough
- The apples are cut in half and the kernels, stems and dustbags/beaker (black tip at the bottom of the apple) are removed. Cut the apples into thin slices.
- Boil the apples in some water until the apples are soft (about 2 min)
- Strain the water from the apples and place them on a towel in order to dry and cool
- The dough is cut into 15 strips, each with a with of 5 cm
- Placed the apple slices on the strips one at a time, when the pieces of apple are at room temperature. Only half of the apple slice is to be on the dough. The other half (with the peel) is to be peeking out. The next piece of apple is placed half on top of the previous slice.
- The marzipan is rolled out to 15 strips at the height of the apple pieces. A strip of marzipan is placed on each end of the rose strip
- The dough is folded over the apples and marzipan so that only half of the pieces of apple (the part with peel) are visible.
- The apple strips are rolled together into roses. Start rolling at the end with marzipan so that the marzipan will be in the middle.
- The apple roses are put on the bottom layer: One ring with 10 apple roses along the edge of the springform pan and one ring with 5 apple roses in the middle
- Bake the cake at 180 ° C on the bottom shelf for about 45 minutes
- Let cool on a baking rack