Apple and Meringue Cake
Ingredients
- 2 kilograms of apples (washed, peeled, and grated)
- 2 tablespoons of sugar
- Juice of 1 lemon
- 50 grams of butter
- 60 grams of walnuts (chopped)
- 1 tablespoon of cinnamon
- 6 eggs yolk
- 130 grams of sugar
- Zest of 1 lemon
- 1 tablespoon of vanilla essence
- 160 milliliters of oil
- 160 milliliters of milk
- A pinch of salt
- 240 grams of flour
- 10 grams of baking powder
- 6 egg whites
- A pinch of salt
- 100 grams of sugar
For the Apple Filling:
For the Sponge Cake:
For the Meringue:
Instructions
- Prepare the Apple Filling:
- In a large pan, combine 2 kg of grated apples, 2 tablespoons of sugar, and the juice of one lemon.
- Heat over medium heat, adding 50 g of butter, and cook until the juice evaporates. Do not drain the apples to retain the flavor and sweetness.
- Allow the mixture to cool. Add 60 g of chopped walnuts and 1 tablespoon of cinnamon.
- Make the Sponge Cake:
- In a large bowl, beat 6 egg yolks with 130 g of sugar, lemon zest, and 1 tablespoon of vanilla essence.
- Incorporate 160 ml of oil and 160 ml of milk into the mixture, adding a pinch of salt. Mix well.
- In a separate bowl, combine 240 g of flour with 10 g of baking powder, then gradually add to the egg mixture.
- Pour the batter into a tray and bake at 180 degrees Celsius for 20 minutes.
- Prepare the Meringue:
- In a separate bowl, whip 6 egg whites with a pinch of salt until soft peaks form.
- Gradually add 100 g of sugar and continue whipping until stiff peaks form.
- Assemble the Cake:
- Once the sponge cake is baked and cooled, layer the apple filling on top.
- Spoon the meringue over the apple mixture, creating shapes as desired.
- Bake Again:
- Return the cake to the oven and bake until the meringue is golden brown.
- Serve:
- Allow the cake to cool, then slice and serve. Leave a message in the comments to share your thoughts on this recipe!