Whenever I crave something simple with apples, I make this cake. It's a cream-free classic version, just with sautéed apples mixed with walnuts and a light sponge base, plus meringue. These aren't recipes with complicated techniques, just basic things I have on hand. I first found this combination from someone using garden apples, but I adapt it with jarred apples when I don't have time to peel and sauté. I like that it doesn't have heavy creams, and the base is quick to make.
Quick Info
Total time: about 1 hour and 20 minutes (includes baking, assembling, meringue)
Preparation time: 25-30 minutes
Baking time: 25 minutes for the base, 10 minutes for the meringue over steam
Servings: 12-16, depending on how you portion it
Difficulty: medium
Recipe type: homemade apple cake, suitable for weekends or holidays
Ingredients
For the base:
5 egg yolks
250 g sugar
10 tablespoons hot water (not boiling)
260 g flour
1 packet baking powder with saffron
For the meringue:
5 egg whites
270 g powdered sugar
For the filling:
1 jar of 800 g sautéed apples
180 g roasted and ground walnuts
For decoration:
Grated chocolate
Preparation method
1. Prepare the base:
Separate the eggs and keep the egg whites for the meringue. Beat the yolks with the sugar until creamy and light in color. Gradually add a tablespoon of hot water, mixing constantly. In the end, you will see small air bubbles forming, indicating that the mixture is well aerated. Once you've added all the water, stop the mixer.
2. Sift the flour together with the baking powder. Gently fold in this flour using a spatula to avoid losing the air in the mixture.
3. Line a baking tray of about 25x30 cm with baking paper and pour the mixture in, leveling it well.
4. Bake the base in a preheated oven at 180°C for about 25 minutes. Check with a toothpick: it should come out clean. Allow the base to cool completely on a rack or on paper, then remove it from the tray.
5. When the base is cool, cut it in half horizontally. Then, each piece can be cut again lengthwise (thus obtaining 4 pieces of base, easy to assemble).
6. For the filling, mix the sautéed apples with the ground walnuts. If you like, you can add a little rum or vanilla, but it's not mandatory. I keep them simple.
7. The meringue is made as follows: beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the powdered sugar, continuing to mix until dissolved. Then place the bowl with the egg whites over a bain-marie (steam) and continue to mix for at least 10 minutes, until the foam becomes dense and glossy.
8. Assembly is simple: place the first layer of base on a platter, spread half of the apple and walnut mixture over it, then a layer of meringue. Place the second base, repeat the layers (apples+walnuts, meringue). Finally, grate chocolate on top.
9. Cut the cake with a knife dipped in hot water.
Why I make this recipe often
I love it because it uses ingredients I always have at home. It doesn't dry out quickly, keeps well in the fridge, and is quite filling. You can prepare the base a day in advance, and the apples as well. The layers don't run, and the cake cuts cleanly.
Tips and variations
Tips
The base must cool completely before being cut, otherwise, it will break.
Use a serrated knife for cutting.
If you have raw apples, sauté them with a little sugar first until they reduce well.
The meringue must be beaten over steam until very firm.
Substitutions
Jarred apples can be replaced with raw apples, but they must be sautéed first. Compote won't work.
Walnuts can be replaced with ground hazelnuts or almonds, although the taste will be different.
Variations
You can flavor the apples with a little cinnamon if you like.
If you want, you can add a little lemon zest to the meringue.
The grated chocolate on top can be replaced with coconut flakes.
Serving ideas
Cut into square or rectangular pieces with a wet knife.
Goes well with tea or coffee for a snack.
For occasions, you can serve it on a platter with fruits beside it.
Frequently asked questions
1. What type of apples should I use if I don't have jarred ones?
You can use any kind of juicier apples, peel them, grate them, and sauté them with a little sugar until they reduce. In the end, they should be thick enough, not watery.
2. How long does it last in the fridge?
It keeps well for 2-3 days, covered, in the fridge. The meringue doesn't harden like in dry cakes, but it doesn't collapse.
3. How do I cut the base without breaking it?
Easiest with a long serrated knife, after the base has completely cooled. If it's warm, it sticks to the blade and crumbles.
4. Can I use a different type of nut?
Yes, you can use hazelnuts or almonds, but the texture will change, and the taste will be different.
5. Can the cake be frozen?
I do not recommend freezing, as the meringue will not have the same consistency after thawing.
Nutritional values
Approximately, one serving (out of 16 servings) has around 230-250 kcal, with variations depending on the apples and how much chocolate you use. The proportions are approximately: carbohydrates 34-36 g, fats 7-9 g, proteins 3-4 g per serving. These are just indicative values, as it also depends on the thickness of the meringue or walnut layer.
Storage and reheating
Keep in the fridge, covered, for up to 3 days. Do not reheat, serve cold or at room temperature. If you want to keep it longer, it's better to freeze the base separately. The meringue and filling do not lend themselves to freezing and thawing.
Quick Info
Total time: about 1 hour and 20 minutes (includes baking, assembling, meringue)
Preparation time: 25-30 minutes
Baking time: 25 minutes for the base, 10 minutes for the meringue over steam
Servings: 12-16, depending on how you portion it
Difficulty: medium
Recipe type: homemade apple cake, suitable for weekends or holidays
Ingredients
For the base:
5 egg yolks
250 g sugar
10 tablespoons hot water (not boiling)
260 g flour
1 packet baking powder with saffron
For the meringue:
5 egg whites
270 g powdered sugar
For the filling:
1 jar of 800 g sautéed apples
180 g roasted and ground walnuts
For decoration:
Grated chocolate
Preparation method
1. Prepare the base:
Separate the eggs and keep the egg whites for the meringue. Beat the yolks with the sugar until creamy and light in color. Gradually add a tablespoon of hot water, mixing constantly. In the end, you will see small air bubbles forming, indicating that the mixture is well aerated. Once you've added all the water, stop the mixer.
2. Sift the flour together with the baking powder. Gently fold in this flour using a spatula to avoid losing the air in the mixture.
3. Line a baking tray of about 25x30 cm with baking paper and pour the mixture in, leveling it well.
4. Bake the base in a preheated oven at 180°C for about 25 minutes. Check with a toothpick: it should come out clean. Allow the base to cool completely on a rack or on paper, then remove it from the tray.
5. When the base is cool, cut it in half horizontally. Then, each piece can be cut again lengthwise (thus obtaining 4 pieces of base, easy to assemble).
6. For the filling, mix the sautéed apples with the ground walnuts. If you like, you can add a little rum or vanilla, but it's not mandatory. I keep them simple.
7. The meringue is made as follows: beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the powdered sugar, continuing to mix until dissolved. Then place the bowl with the egg whites over a bain-marie (steam) and continue to mix for at least 10 minutes, until the foam becomes dense and glossy.
8. Assembly is simple: place the first layer of base on a platter, spread half of the apple and walnut mixture over it, then a layer of meringue. Place the second base, repeat the layers (apples+walnuts, meringue). Finally, grate chocolate on top.
9. Cut the cake with a knife dipped in hot water.
Why I make this recipe often
I love it because it uses ingredients I always have at home. It doesn't dry out quickly, keeps well in the fridge, and is quite filling. You can prepare the base a day in advance, and the apples as well. The layers don't run, and the cake cuts cleanly.
Tips and variations
Tips
The base must cool completely before being cut, otherwise, it will break.
Use a serrated knife for cutting.
If you have raw apples, sauté them with a little sugar first until they reduce well.
The meringue must be beaten over steam until very firm.
Substitutions
Jarred apples can be replaced with raw apples, but they must be sautéed first. Compote won't work.
Walnuts can be replaced with ground hazelnuts or almonds, although the taste will be different.
Variations
You can flavor the apples with a little cinnamon if you like.
If you want, you can add a little lemon zest to the meringue.
The grated chocolate on top can be replaced with coconut flakes.
Serving ideas
Cut into square or rectangular pieces with a wet knife.
Goes well with tea or coffee for a snack.
For occasions, you can serve it on a platter with fruits beside it.
Frequently asked questions
1. What type of apples should I use if I don't have jarred ones?
You can use any kind of juicier apples, peel them, grate them, and sauté them with a little sugar until they reduce. In the end, they should be thick enough, not watery.
2. How long does it last in the fridge?
It keeps well for 2-3 days, covered, in the fridge. The meringue doesn't harden like in dry cakes, but it doesn't collapse.
3. How do I cut the base without breaking it?
Easiest with a long serrated knife, after the base has completely cooled. If it's warm, it sticks to the blade and crumbles.
4. Can I use a different type of nut?
Yes, you can use hazelnuts or almonds, but the texture will change, and the taste will be different.
5. Can the cake be frozen?
I do not recommend freezing, as the meringue will not have the same consistency after thawing.
Nutritional values
Approximately, one serving (out of 16 servings) has around 230-250 kcal, with variations depending on the apples and how much chocolate you use. The proportions are approximately: carbohydrates 34-36 g, fats 7-9 g, proteins 3-4 g per serving. These are just indicative values, as it also depends on the thickness of the meringue or walnut layer.
Storage and reheating
Keep in the fridge, covered, for up to 3 days. Do not reheat, serve cold or at room temperature. If you want to keep it longer, it's better to freeze the base separately. The meringue and filling do not lend themselves to freezing and thawing.