Apple cake with meringue

The traditional version of apple cake is a shortcrust pastry with apples. In a less traditional and more advanced form, apple cake can be made with whipped cream and meringue. I baked this apple cake some time ago and below I share with you the recipe for it.

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Ingredients for apple and meringue cake.

Shortcrust pastry:

• 350 g all-purpose flour
• 80 g unsalted butter
• 100 g margarine
• a pinch of salt
• 120 g icing sugar
• 4 egg yolks (65 g)
• 1,5 tablespoons sour cream

Meringue:

• 4 egg whites (170 g)
• 150 g icing sugar
• a pinch of salt
• 1 teaspoon of powdered custard

Fried apples:

• 1 kg sour apples
• 100 g light brown sugar
• 2 tablespoons of apple cider vinegar

Whipped cream:

• 400 ml whipping cream (36%)
• 100 ml cold water
• 7 g gelatine
• 2 tablespoons icing sugar

How to make apple cake with meringue.

Cooked apples: cut the apples into small cubes and put them in a bowl. Add sugar and vinegar then stir and set aside for an hour. After an hour, put the apples into a pot and fry over a low heat for an hour or until the juice has completely evaporated. Let them cool down.

Shortcrust pastry: sift the flour onto a pastry board. Add the diced butter and margarine, a pinch of salt and icing sugar. Chop with a knife until the ingredients start to combine. At that point, add egg yolks and sour cream. Knead the pastry. Divide the pastry into two parts, wrap each in cling film and put it in the fridge for 30 minutes.

Remove the pastry from the fridge and roll it out. Line a baking tin with baking paper and place the first sheet of the rolled out pastry in it. Prick it in several places with a fork. Spread the cold apples evenly over the pastry and cover with the second pastry sheet. Use a fork to prick the top. Preheat the oven to 180 degrees Celsius and once hot, put in the cake. Bake for an hour. Let the baked cake cool down.

Meringue: put the egg whites in a bowl, add a pinch of salt and whisk until stiff peaks. Then add the icing sugar in small batches, whisking constantly. At the very end, add the powdered custard. Pour the meringue into a baking tin lined with a baking paper. Preheat the oven to 120 degrees Celsius and once hot put in the meringue. Bake for 1.5 hours then let it cool down.

Whipped cream: pour gelatine into a bowl, add cold water and set it aside for 10 minutes to bloom. After that, place it in a microwave for 30 seconds. Whisk the cold cream with icing sugar until stiff. Add the cold, thickening but still runny gelatine to the whipped cream and mix fast.

Folding the cake: spread the whipped cream on top of the cold apple pie and cover it with the meringue. Put the cake in the fridge for a few hours.

How to make apple cake with meringue.

I used a rectangular baking tin measuring 20 by 30 centimetres.

The butter and margarine that are added to the shortcrust pastry should be taken directly from the fridge. The egg whites on the other hand should be at room temperature.

To avoid lumps in the whipped cream, you might want to mix some of the cream with the gelatine first and only then add it to the remaining whipped cream.

Do you like apple cakes? If so, try our recipe for Apple and custard cake.