This apple cake recipe has been in testing since the summer, when I was on vacation and I didn't have the opportunity to take pictures of the steps. Since then it was in my mind and only now I managed to cook it perfectly, after another not very successful attempt when I thought of correcting some more ingredients. It is a faster version than other apple and meringue cake recipes that I have seen on the net. And it seems much simpler, even trivial.
I personally have not tasted the cake now (I was telling you that I am starting a diet to get back in shape after Maria's birth), but instead I made several relatives and people happy. Everyone praised her, told me she was perfect and you can't stop eating her.
I personally can tell you that it smells great :) Otherwise, soft top, aromatic apples, meringue like a fluffy cream - so I say a perfect and fine cake.
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Separate the egg whites from the yolks in 2 deeper bowls.
Add 200g of sugar to the yolks.
And beat the white foam with the mixer.
To the composition of the yolks we add:
- baking powder
- and flour
Mix all the ingredients well, your dough should come out like a thicker cream.
Spread the tray on the stove oven (the classic one, with 4 meshes) with baking paper.
Pour the dough into the pan and level it.
Place thinly sliced apples or cubes on top.
Place the tray in the preheated oven at 200 degrees for about 15-20 minutes.
When it starts to brown, take it out of the oven a little.
It's ok to leave it like that until you make meringue.
Quickly beat the egg whites with the remaining 200g of sugar.
Mix well to melt the sugar completely.
Spread the meringue evenly over the baked cake.
With a fork you can make some rows for decoration.
Put it in the oven for about 10 minutes, until it starts to brown on top.
Do not leave it too long in the oven, the meringue may then harden and dry harder, and even leave.
Allow to cool completely, it is possible to leave the meringue a little but it is normal.
Portion and enjoy :)
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