Layered Meringue Apple Cake

Posted in Cakes and Cookies

I haven’t had time to post recipes lately but rest assure that I did spend a lot of time in the kitchen.
I was able finally find the perfect recipe for a great dessert that will utilize the last batch of apples we picked.I love this cake, it is so easy to make and again as always, does not require too many ingredients.

Tanned Apple Cake
Recipe type: Dessert
An amazingly easy and tasty cake. Your guests may think you worked real hard because it looks kind of fancy but we'll know the truth 🙂
Cake base:
  • 1 cup (140 grams) self raising flour (you can use all purpose flour and add 1 tsp of baking powder)
  • ⅓ cup sugar
  • 2 egg yolks
  • 100 grams butter
  • ½ - 2 tbsp cold water (you will not necessarily need this)
Apple filling:
  • 4 big apples (peeled and diced)
  • 50 grams butter
  • 1 tsp cinnamon + 2 tbsp sugar
  • 2 egg whites
  • 20 grams sugar
  1. Preheat oven to 180C (or 350F)
  2. Grease and flour a round baking pan
  3. Mix the cake base ingredients all together in a mixer bowl.
  4. If you notice that the dough is not sticking together then add ½ -2 tsp water
  5. Place the dough in the baking pan and spread it evenly. Make sure you also spread some on the edges.
  6. You basically want to form a "plate" shape from the dough in the pan
  7. Place in the preheated oven for about 15 minutes until it's golden brown.
  8. Once ready, remove from oven and let cool.
In the meantime prepare the filling:
  1. Melt the butter in a preheated pot. Keep the temperature on medium.
  2. Add the diced apples along with the cinnamon and sugar and stir occasionally until apples are softened.
  3. Once ready, drain all excess liquids (leave just a tiny bit for moisture) and place aside to cool.
When both the base and filling are cooled down, we prepare the topping:
  1. Place the egg whites into the mixer bowl and start beating until a white foam starts to form.
  2. Add the sugar gradually.
  3. You'll know it's ready when the foam is a bit firm.
  4. The kids always laugh at how i check to see it's ready. I take the mixing bowl and turn it upside down. If it ends up on my face it's not ready 🙂
  5. Anyway, the foam should be firm 🙂
Now let's put the cake together:
  1. On the baked cake base place the softened apples with the little bit of liquid they have remaining an spread evenly on the base.
  2. Top the apples with the sweet egg-foam you made and spread evenly all over the apples. You want to cover them up completely.
  3. Place the entire cake back in the preheated oven for another 10 minutes or so. Keep an eye open and check to see that the topping is nice golden brown.
  4. When the top is golden brown it's ready! Time in the oven may vary based on your oven so it's very important to keep an eye on the cake.
Use a 24cm round cake pan Let cool before serving