Apple and meringue traybake

Name: Apple and meringue traybake
Ingredients: 5 egg yolks; 10 tablespoons milk; 10 tablespoons oil; 8 tablespoons sugar; 12 tablespoons flour; 1 packet baking powder; 1 teaspoon lemon extract; 1300 g apples; 3-4 tablespoons sugar; 1 tip of a teaspoon cinnamon; 1 tablespoon oil; 5 egg whites; 8 tablespoons sugar; 1 pinch of salt

Dessert - Apple and meringue traybake by Melania C. - Recipia

The apple and meringue cake is usually served in the afternoon, cut into squares once it has cooled. A soft base of eggs, milk and oil sits underneath, the cinnamon apples spread over it, and the white meringue browns on top until it comes out of the oven. I keep it on the table with a black tea, nothing else alongside. Prep: 25 minutes. Cooking: 40 minutes. Total time: 65 minutes. Servings: 12. About 315 kcal and 4 g protein per serving.

Ingredients

For the base

5 egg yolks
10 tablespoons milk
10 tablespoons oil
8 tablespoons sugar
12 tablespoons flour
1 packet baking powder
1 teaspoon lemon extract

For the filling

1300 g apples
3-4 tablespoons sugar
1 tip of a teaspoon cinnamon
1 tablespoon oil

For the meringue

5 egg whites
8 tablespoons sugar
1 pinch of salt

Preparation

1. Wash the apples, peel them and grate them on the large holes of the grater. 2. Grease a non-stick pan with 1 tablespoon of oil, add the apples drained of juice, add 3-4 tablespoons of sugar and leave them on the heat until they no longer have juice, about 10 minutes. At the end add a tip of a teaspoon of cinnamon and let the apples cool a little. 3. Beat the egg yolks with 8 tablespoons of sugar until they double in volume. Gradually add 10 tablespoons of oil, then 10 tablespoons of milk. 4. Add the baking powder, the lemon extract and 12 tablespoons of sifted flour, then mix everything on medium speed. 5. Line a 30 cm tin with baking paper and pour the mixture into it. Put the tin in the oven preheated to 180°C and bake for about 15 minutes. 6. Whisk the egg whites with a pinch of salt until they stiffen. Gradually add 8 tablespoons of sugar and keep whisking until it becomes a meringue. 7. Take the base out of the oven, put the apples here and there with a spoon and level them out. Add the meringue, spread it evenly and, with a kitchen comb or a fork, make a few lines in it. 8. Put the cake back in the oven for 10-15 minutes, until the meringue browns. 9. Take the cake out when it is ready, let it cool and serve.

Notes

The cake keeps covered in the fridge for up to 3 days. With a glass of cold milk it makes a simple dessert after a meal, especially when cut into small portions. Contains gluten, eggs and milk. If the meringue browns too fast, cover the tin with baking paper and leave the cake a few more minutes in the oven. If you double the quantities, use a 35 cm tin, not a deeper one, otherwise the base comes out thicker and bakes slowly. Use the cinnamon sparingly, a tip of a teaspoon is enough for the whole filling. Grate the apples just before they go into the pan, otherwise they oxidize and darken in colour.

Frequently asked questions

Which apples work best?

Ionatan or Idared stay firm and slightly tart when cooked, and a mix with one sweet apple gives a rounder taste.

Why does the meringue stay soft in the middle?

The egg whites need to be whisked until they are stiff before the sugar goes in, and the sugar should be added one tablespoon at a time, not all at once.

How do I cut squares without the meringue sticking to the knife?

Use a wet knife, cut 5 cm squares and make the cut after the cake has cooled completely in the tin.