Omenahyve is known to be the oldest filled cake recipe in Finland.
The raw materials for Omenahyve are simple. Antill
Finland’s oldest stuffed cake recipe, apple goodness, is no longer made, but now you can bake it at home.
Omenahyve is an apple cake baked in a meringue crust and served with custard. The bakery Antell, founded in Oulu, announced the recipe by its developer and company founder Katri Antell in honor of the name day on November 25, the announcement says.
The long history of Omenahyve goes back to the end of the 19th century.
– Apple goodness was once baked in the first Antell cafe in the 1890s. The speciality of the product is emphasized by the fact that it was also baked during times of war and famine. The ingredients needed for the preparation are simple, and you could also buy them with a card, Antelli board member Annukka Lantto says in the announcement.
Until today, the recipe has been secret, and no one has been able to make the product.
For home bakers, the recipe has been simplified from the bakery’s preparation methods.
– With the publication of the recipe, we hope that our classic recipe will end up on the coffee tables of home bakers all over Finland. We want the story of apple virtue to live on. After all, the product has a long history since Antelli’s early days, says Antelli’s product development manager Jarno Winberg in the bulletin.
Oulu will be the European capital of culture in 2026. In honor of that, the Oulu2026 cookbook will be printed, one of whose recipes is the apple virtue, which is especially important to Oulu residents.
Omenahyve is topped with delicious meringue foam. Antill
Apple goodness
(for about 10)
Base:
100 g of butter
50 g fine sugar
25 g of egg
150 g wheat flour
1 g of salt
Cream:
50 g of whipped cream
50 g of milk
25 g yolks
25 g fine sugar
1 g vanilla sugar
8 g of corn starch
70 g of margarine
Apple slice:
5 apples
150 g of water
150 g fine sugar
Meringue:
85 g of protein
165 g fine sugar
On:
15 g apple marmalade
Prepare the base:
1. Mix room temperature butter and sugar together. Add the eggs one by one while mixing.
2. Mix the wheat flour and salt together. Add to the dough. Don’t bother too much.
3. Roll the dough into a ball, cover with cling film and let it rest in the fridge for 2 hours.
4. Divide the dough into three parts. Roll out round bases of equal size and thickness from the dough. Bake the bases in a convection oven at 220 degrees for about 10 minutes, depending on the oven’s power.
Prepare the cream:
1. Measure all the ingredients into a saucepan, except margarine.
2. Cook on low heat until the vanilla bean starts to thicken. Do not overcook so that the yolks do not overcook.
3. Add the cubed margarine to the vanilla essence and mix until smooth.
4. Let the finished cream rest overnight in the refrigerator. Lather the cream the next day.
Prepare the apple slice:
1. Peel the apples. Cut the apple into a rough cube.
2. Boil sugar and water in a pot. Add the apple cubes and simmer on low heat for about 5 minutes.
3. Leave the stewed apple cubes overnight in the refrigerator. Drain the apples before using.
Prepare the meringue:
1. Whip the egg whites lightly. Add the sugars little by little to the foam, while whisking all the time.
2. Whisk until the meringue mass is crunchy and has sharp peaks.
Assembling the cake:
1. Distribute half of the apples on top of the first cake base. Add half of the cream on top. Add another cake base on top and fill in the same way.
2. Add the last cake base as a cover. Spread all over with apple marmalade.
3. Spread a thin layer of meringue on top of the cake and on the edges. Extrude the meringue into beautiful rosettes on top of the cake.
4. Bake the cake in a 210-degree oven for 1–2 min, depending on the oven’s power.
5. Serve the apple goodness with vanilla sauce.