Comments on: Custard Apple Cake (Stjørdalsblink)

By: Pam Smith

Pam Smith — Fri, 04 Oct 2024 04:44:10 +0000

Looks so delicious. I’m going to try it.

By: nevada

nevada — Thu, 03 Oct 2024 10:46:46 +0000

In reply to Erik. So glad this was a hit, Erik! It can take a little longer to bake depending upon the oven and altitude. The heavy cream should be similar to the Norwegian one. Mine took about 1 hour, but I suggest doing as you did and just bake a little longer checking until it feels like it is mostly, if not all set. :)

By: Erik

Erik — Fri, 27 Sep 2024 22:22:41 +0000

Thanks for wonderful recipe, Nevada.
I didn’t have all the ingredients on epledagen, but I was able to make the cake today. Simple flavors, rich, delicious. With strong coffee, of course.
After an hour of baking, my custard wasn’t close to set. I took it out after 80 minutes, thinking it would set as it cooled. The center is still a little runny,
but oh my it’s good.
Do you think there may be a difference in Norwegian heavy cream vs the US?

By: nevada

nevada — Fri, 27 Sep 2024 08:14:36 +0000

In reply to Nicki. Thanks for asking! The apples I used were quite small, so I needed to use a few more to equal the '4 large apples' in the ingredient list :)

By: Nicki

Nicki — Tue, 24 Sep 2024 13:49:18 +0000

This looks amazing, but your photos look like you used more than 4 apples. The photo of the sliced apples shows 7 apples.
Any ideas? Thanks!