Apple meringue dessert cake

I made this apple meringue cake one afternoon when I had some leftover apples from my mom and wanted something simple, yet reminiscent of autumn. The apples had been sitting on the table for a few days, and I kept thinking about using them in a classic dessert, so I went for this option with a fluffy base, apple filling, and soft meringue on top. It’s not a fussy cake, but it’s hearty and doesn’t require complicated techniques.

Quick Info

Total time: about 1 hour and 10 minutes
Preparation time: 30 minutes
Baking time: 25-30 minutes (15 minutes for the base, 10-15 for the meringue)
Servings: 12-15, depending on how you slice it
Difficulty: medium, accessible even for those with little baking experience
Recipe type: homemade dessert, suitable for ordinary days or when you have guests

Ingredients

Base:
5 egg yolks
8 tablespoons sugar
10 tablespoons milk
10 tablespoons oil
12 tablespoons flour
1 teaspoon baking powder
grated orange zest

Filling:
1.3 kg apples (weighed before peeling)
3-4 tablespoons sugar (depending on how sweet the apples are)
1 pinch of cinnamon
1 tablespoon oil (for the pan)

Meringue:
5 egg whites
8 tablespoons sugar
1 pinch of salt

Instructions

1. Prepare the apple filling: Wash the apples, peel them, and then grate them using a large grater. Lightly squeeze the grated apples between your palms to remove some of the juice. Heat a non-stick skillet with a tablespoon of oil, add the apples, and sprinkle sugar over them. Stir the apples over medium heat until the liquid reduces and they soften (about 10-15 minutes). Finally, add the cinnamon and let them cool.

2. Make the base: Place the egg yolks in a large bowl and beat them with the sugar until they become light in color and the volume increases. Gradually pour in the oil, then the milk, continuing to mix. Add the baking powder and grated orange zest. Gently fold in the sifted flour in 2-3 batches, mixing just enough to combine. Don’t overmix to avoid a dense base.

3. Bake the base: Line a rectangular baking pan with parchment paper. Pour in the base mixture and level it out. Place the pan in a preheated oven at 180°C (350°F) and bake for 15 minutes, until it starts to turn a light golden color and is no longer liquid on the surface.

4. Prepare the meringue: While the base is baking, beat the egg whites with a pinch of salt until you achieve stiff peaks. Gradually add the sugar and continue to beat until the meringue is glossy and holds its shape.

5. Assemble the cake: Remove the pan from the oven after the first 15 minutes. Evenly spread the apple filling over the base using a spoon or spatula. Top with the meringue and spread it over the entire surface. You can lightly swirl a fork through the meringue to create small peaks or waves.

6. Finish baking: Return the cake to the oven for another 10-15 minutes, until the meringue is lightly browned on top. Don’t leave it too long, or it may dry out.

7. Allow the cake to cool completely in the pan before removing and slicing it. The meringue will set better once cooled.

Why I make this recipe often

This is a cake I return to because it uses simple ingredients that are usually around the house. It can be made when you have a lot of apples and want something quick, and the combination of fluffy base, baked apples, and meringue is one that holds up well even the next day. It slices easily and can be transported if needed.

Tips and Variations

Tips

- Drain the apples as much as possible before placing them on the base to avoid a watery cake.
- If the base seems too wet after the first 15 minutes, leave it in the oven for a few more minutes without the filling.
- You can leave the apples with their skin on if you prefer a more rustic texture, but they turn out finer without.

Substitutions

- The orange zest can be omitted or replaced with lemon zest.
- You can use brown sugar for the apples if you want a deeper flavor.
- The flour can be partially replaced with whole wheat flour, but the base will be denser.

Variations

- Add chopped nuts over the apple layer for added texture.
- Include raisins in the apples if you want it sweeter.
- For a more aromatic version, add a pinch of nutmeg to the filling.

Serving Ideas

- The cake slices better after a few hours or after being chilled.
- You can serve it with a dollop of unsweetened whipped cream or yogurt.
- It pairs well with coffee or tea and isn’t overly sweet.

Frequently Asked Questions

1. Can I use tart apples?
Yes, they work very well. If they are too tart, you can increase the sugar amount in the filling.

2. Can I use a round pan?
Yes, but adjust the baking time, especially for the base.

3. Does the meringue stay soft or harden?
It remains slightly soft inside and crisp on the surface after cooling, especially in the first few hours.

4. What if I don’t have a mixer?
The yolks and whites can be beaten with a whisk, but it will take longer and the texture may not be as airy.

5. Can I reduce the sugar?
Yes, if you prefer less sweet desserts, you can reduce the amount by 1-2 tablespoons for each layer.

Nutritional Values

Approximately, per serving of 80-100 g: 170-200 kcal, 4-5 g fat, 30 g carbohydrates, 3 g protein. Sugar is more present in the meringue and filling, while fats come from the oil and egg yolks. Values are approximate and may vary depending on how much juice you leave in the apples or the size of the eggs.

Storage and Reheating

The cake can be stored in the refrigerator, covered, for up to 2 days. The meringue tends to attract moisture, so don’t leave the cake uncovered. Freezing is not recommended. If you want it slightly warm, a few seconds in the microwave helps, but the meringue may soften.

Filling: We wash the apples, peel them, and grate them using a large grater. We grease a non-stick pan with oil and place the apples, squeezing them by hand. We add sugar and let the apples cook until they no longer have juice, and at the end, we flavor them with cinnamon. We remove from heat and let them cool slightly. Cake base: We mix the egg yolks with sugar until they double in volume. We gradually incorporate the oil, then the milk. We add baking powder, grated orange zest, and flour, which we first sift. We mix everything at the right speed. We grease a rectangular baking dish with margarine, line it with baking paper, and pour the mixture into it. We put the dish in the oven for about 15 minutes at an appropriate temperature. Meringue: We beat the egg whites with a pinch of salt until stiff. We gradually add sugar and mix until it becomes like meringue. After 15 minutes, we take the cake base out of the oven, place the apples evenly with a spoon, and smooth them out. On top, we spread the meringue evenly and use a fork to make some stripes. We put the cake back in the oven for 10-15 minutes until the meringue browns. We take it out when it's ready, let it cool, and serve. It's a super treat!

 Ingredients: Base: 5 egg yolks, 10 tablespoons of milk, 10 tablespoons of oil, 8 tablespoons of sugar, 12 tablespoons of flour, 1 teaspoon of baking powder, grated orange peel. Filling: 1.3 kg of apples, 3-4 tablespoons of sugar, a pinch of cinnamon, 1 tablespoon of oil. Meringue: 5 egg whites, 8 tablespoons of sugar, a pinch of salt.

 Tags:  apple pie meringue cake apple pie with meringue apples meringue