Apple meringue cake

Name: Apple meringue cake
Ingredients: 500 g apples; 200 g sugar; 1 tablespoon cinnamon; 4 tablespoons semolina; 4 eggs; 8 tablespoons granulated sugar; 2 packets vanilla sugar; 4 tablespoons sour cream; 2 tablespoons lard; 300 g flour; 1 packet baking powder; 1/4 teaspoon salt; 1 pinch salt

Dessert - Apple meringue cake by Ozana K. - Recipia

The grated apples release their juices into the pan, and the apple meringue cake develops a soft middle beneath its lightly browned meringue. The lard and sour cream pastry, semolina and cinnamon give it distinct layers, with the fruit between the base and the meringue. I cut it into narrow slices so each piece gets some of the topping too. Prep: 25 minutes. Cook: 42 minutes. Rest: 15 minutes. Total time: 82 minutes. Servings: 12. About 290 kcal and 5 g protein per serving.

Ingredients

500 g apples
200 g sugar
1 tablespoon cinnamon
4 tablespoons semolina
4 eggs
8 tablespoons granulated sugar
2 packets vanilla sugar
4 tablespoons sour cream
2 tablespoons lard
300 g flour
1 packet baking powder
1/4 teaspoon salt
1 pinch salt

Preparation

1. Preheat the oven to 180°C. Peel and grate the apples, then mix them with 200 g sugar and the cinnamon. 2. Separate the eggs. Beat the yolks with 4 tablespoons granulated sugar, one packet vanilla sugar, the sour cream and lard until the sugar dissolves. 3. Mix in the flour, baking powder and 1/4 teaspoon salt. Spread the dough in a lined 25 x 35 cm pan and bake for 15 minutes. 4. Sprinkle the semolina over the dough, then spread the apples on top. Bake for another 15 minutes at 180°C. 5. Beat the egg whites with a pinch of salt. Gradually add the remaining 4 tablespoons granulated sugar and the second packet vanilla sugar; beat until you have a firm meringue. 6. Spread the meringue over the apples and bake the cake for 12 minutes at 180°C, until lightly browned. 7. Leave it to cool for 15 minutes before serving.

Notes

Tart, firm apples hold their shape better in the layer; mealy ones soften quickly and can make the filling pasty. I don’t drain the apples, because their juices soak into the dough, giving it just the texture I like in this cake. If the apples are very juicy, spread them evenly over the semolina so the juice doesn’t collect in one spot. I put it in the oven about an hour and a half before serving, so it has time to cool before slicing. A slice goes well with black tea. Keep it covered in the fridge for no more than 3 days; the meringue softens a little as it sits. The dough contains gluten, eggs and dairy.