• 20min
  • 1h
  • Intermediate
  • 6 Servings
0 vote


For the syrup
  • 3 Pink Lady® apples or 250 ml Pink Lady® apple juice
  • 100 g brown sugar
For the cake
  • 2 Pink Lady® apples
  • 135 g flour
  • 4 eggs
  • 75 g sugar
  • 135 g salted butter
  • 150 g chocolate
  • 1 half sachet baking powder
For the crispy base
  • 4 filo pastry
  • 50 g salted butter
  • Raw Pink Lady® apple slices
  • 6 small chocolate eggs


For the syrup
  1. Preheat the oven to 210°C.
  2. Prepare the syrup: cut 3 Pink Lady® apples into pieces and put them through a slow juicer to obtain juice.
  3. Bring all the ingredients to the boil in a small saucepan, stirring occasionally. After 12 minutes, the mixture should have the texture of a light syrup. Remove from heat and allow to cool.
For the cake
  1. Next, prepare the cake. Separate the egg whites from the yolks.
  2. Mix the yolks with the sugar, flour, baking powder and chocolate melted in the butter.
  3. Beat the egg whites until stiff, then carefully fold them into the mixture.
  4. Dice the apples (keep half for decoration), then add them to the mixture. Pour the mixture into a buttered ring-shaped mould, and bake for 10 minutes at 210°C.
For the crispy base
  1. Meanwhile, prepare the filo pastry decoration.
  2. Melt the butter in the microwave for a few seconds. Brush each sheet with melted butter and crumple them before arranging them over the entire surface of the cake.
  3. Add the remaining apple pieces on top. Bake for a further 30-35 minutes, turning the oven down to 180°C. If the filo pastry seems to colour too quickly, cover with baking paper.
  4. The cake should be cooked through, and the top crisp and golden.
  5. Remove from the oven, drizzle with half the syrup, then leave to cool completely.
  1. Decorate with Easter chocolate eggs and serve with the remaining syrup.

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