This apple cake recipe has been under test since the summer, when I was on vacation and I didn't have the opportunity to take pictures of the steps. Since then, it has been on my mind. Only now did I manage to cook it perfectly, after yet another unsuccessful attempt, which led to correcting some of the ingredients. It's faster than other apple and meringue cake recipes that I've seen on the internet. And it seems much simpler, ordinary even.
Personally, I haven't tasted the cake (I was telling you I'm starting a diet to get back in shape after Maria's birth). Instead, I made several relatives and people happy. Everyone praised the cake, told me it was perfect and they couldn't stop eating.
What I can tell you is that it smells great :) Otherwise, tender cake, aromatic apples, fluffy cream like meringue - I'd say a perfect and fine cake.
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Separate the egg whites from the yolks in 2 deep bowls.
Combine the yolks with 200g of sugar.
Beat with a mixer until a white foam forms.
To this mixture of beaten yolks and sugar, we add:
- baking powder
- and flour.
Whisk properly. Your batter should now be like a thicker cream.
Line a classic oven sheet with baking paper.
Pour the batter into the sheet and smooth out.
Spread thin apple slices or cubes over the top.
Place the baking sheet in the preheated oven at 200 degrees C for about 15-20 minutes.
When it starts to brown, remove from the oven for a bit.
You can leave it like this while you are making the meringue.
Quickly beat the egg whites with the remaining 200g of sugar.
Mix well for the sugar to melt completely.
Spread the meringue evenly over the baked cake.
You can make a pattern with a fork, to make it look nice.
Place in the oven for about 10 minutes, until it starts to brown on top.
Don't leave it for too long in the oven. The meringue may get too hard and dry and even sink.
Allow to cool completely. The meringue may sink a little, but it's normal.
Slice and taste :)
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