Dalmatian apple pie with meringue
Apple and Dalmatian Meringue Cake - a refined, easy-to-make dessert that will bring a touch of magic to any meal. This recipe combines the sweet aroma of apples with the delicacy of meringue, creating a perfect harmony of textures and flavors. I invite you to discover with me the necessary steps to achieve this delicious dessert that will delight both family and guests.
Preparation time: 30 minutes
Baking time: 35 minutes
Total time: 1 hour and 5 minutes
Number of servings: 12
Ingredients
For the dough:
- 200 g margarine (ideal for cakes, but you can also use butter)
- 5 tablespoons oil (a vegetable oil is preferred, but you can experiment with olive oil for a distinct note)
- 1 teaspoon vinegar (to add a bit of acidity to the dough, improving texture)
- 2 tablespoons sugar dissolved in 5 tablespoons milk (the sugar will add sweetness, and the milk will make the dough softer)
- 400 g flour (white wheat flour is the most suitable)
- A pinch of salt (salt balances the sweetness)
- 1 kg apples (any of your favorite varieties - tart apples are the most suitable)
- 5 tablespoons sugar (to sweeten the apples)
- Cinnamon to taste (this will add a warm and familiar note)
- 2 tablespoons semolina (to absorb the juice from the apples and prevent a wet dough)
- A few crushed nuts (for an extra texture and flavor)
For the meringue:
- 3 egg whites (make sure they are at room temperature for better whipping)
- 2 tablespoons vanilla sugar (for a sweet and aromatic flavor)
For decoration:
- 2 squares of melted dark chocolate (optional, to add a touch of elegance)
Instructions
1. Preparing the dough:
In a pot, melt the margarine over low heat, then set aside. Add the oil, vinegar, and sugar dissolved in milk. Mix well until all ingredients are homogenized. It is important not to cook the mixture too much, just ensure that the margarine is completely melted.
2. Incorporating the dry ingredients:
In a large bowl, mix the flour with a pinch of salt. Add the liquid margarine mixture and mix with a spatula or with your hands until you obtain a homogeneous dough. Don’t be afraid to knead a little, but don’t overdo it, as an over-kneaded dough can become tough.
3. Rolling out the dough:
Roll out the dough in the baking tray, evening it out with a spatula or your hands. It is important to have an even thickness to ensure uniform baking.
4. Preparing the apples:
Peel the apples and cut them into small cubes. Mix them in a bowl with the sugar and cinnamon. Then, in a pot or saucepan, cook the apples over low heat, stirring occasionally, until they soften but do not completely break down. This will take about 10-15 minutes.
5. Assembling the cake:
Sprinkle the 2 tablespoons of semolina over the dough sheet. Then, evenly spread the cooked apples over the dough in the tray. Sprinkle the crushed nuts to add extra flavor.
6. Initial baking:
Preheat the oven to 180°C. Place the tray in the oven and bake the cake for 20 minutes, until the dough becomes lightly golden.
7. Preparing the meringue:
While the cake is baking, prepare the meringue. Beat the egg whites with a mixer on high speed until they become frothy. Then gradually add the vanilla sugar, continuing to mix until the meringue becomes glossy and forms stiff peaks.
8. Adding the meringue:
After the cake has baked for 20 minutes, remove the tray from the oven and carefully spread the meringue over the apples. Make sure to distribute it evenly.
9. Final baking:
Put the tray back in the oven and bake the cake for another 15 minutes or until the meringue turns golden and crispy on the surface.
10. Cooling and decorating:
Allow the cake to cool for a few minutes. Then, melt the dark chocolate and drizzle it over the cake for an elegant appearance and decadent taste.
Useful tips
- Choosing the apples: Use tart apples to contrast with the sweetness of the meringue. Granny Smith or Jonagold apples are excellent for this dessert.
- Variations: You can experiment with other fruits, such as pears or peaches, instead of apples. Also, add a little lemon juice for an extra touch of acidity.
- Serving: This cake is delicious both warm and cold. It can be served alongside a scoop of vanilla ice cream or a dollop of cream for a pleasant contrast.
- Storage: This cake keeps well in the fridge for a few days, but it is best fresh out of the oven.
Nutritional benefits
Apples are an excellent source of fiber and vitamins, especially vitamin C. They also contain antioxidants that contribute to overall health. The meringue, while sweet, adds a light and airy texture to the cake, making it less dense.
Frequently asked questions
1. Can I use olive oil instead of vegetable oil?
Yes, but make sure to choose a neutral-tasting olive oil so it doesn’t affect the flavors of the cake.
2. How can I tell when the meringue is done?
The meringue is done when it turns golden on top and is firm to the touch. You can do the finger test - if it doesn’t stick, it’s perfect!
3. Is it possible to make the cake gluten-free?
Yes, replace the wheat flour with a gluten-free flour, but make sure to add a binding agent, such as xanthan gum, to maintain the consistency.
This apple and Dalmatian meringue cake is not just a recipe, but a story of tradition that brings together simple ingredients and a love for cooking. Try it and enjoy every slice!
Ingredients: Sheet: 5 tablespoons of oil, 0 teaspoon of vinegar, 200 g of margarine, 400 g of flour, 2 tablespoons of sugar dissolved in 5 tablespoons of milk, a pinch of salt, 1 kg of apples, 5 tablespoons of sugar, cinnamon, 2 tablespoons of semolina, a few ground nuts, 2 squares of melted dark chocolate. Meringue: 3 egg whites beaten to a foam + 2 tablespoons of vanilla sugar.
