This apple and meringue cake is one of those I make when I have apples on hand and want to use them quickly. I usually prepare it in a rectangular baking pan, not too large (about 34x24 cm). It's quite easy, you don't need complicated techniques, just a little patience with the dough and to squeeze the apples well. Sometimes I use fewer apples because that's how my son prefers it.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 40 minutes
Baking time: 25-30 minutes
Servings: 12-15, depending on how you cut the cake
Difficulty: easy to medium
Recipe type: homemade cake, family dessert
Ingredients
Dough
12 tablespoons oil
12 tablespoons sugar
12 tablespoons milk
1 egg
1 packet vanilla sugar or grated lemon peel
1 teaspoon ammonia
1 teaspoon baking powder
2 tablespoons vinegar or lemon juice
500-600 g flour
Filling
2 kg apples (or 1 kg if you prefer less filling)
6-7 tablespoons sugar
1 teaspoon cinnamon
Meringue
2 egg whites
160 g sugar
1 tablespoon lemon juice
Preparation method
1. Prepare the apple filling. Peel the apples, grate them, and squeeze them well between your hands or in a cloth to extract as much juice as possible. Mix the apples with the sugar and cinnamon. Set aside.
2. For the dough, combine the oil, sugar, milk, and egg in a large bowl. Mix vigorously with a spoon or whisk until the sugar is no longer felt.
3. Dissolve the ammonia and baking powder in the two tablespoons of vinegar or lemon juice. Add them to the base mixture along with the vanilla sugar or lemon peel.
4. Gradually incorporate the flour, continuing to mix. When you can no longer use the spoon, knead by hand until you have an elastic dough that does not stick to your fingers. Adjust the amount of flour if needed – it depends on how much juice is left in the mixture.
5. Divide the dough into two pieces. Roll out the first half on a floured surface to a size suitable for your pan (34x24 cm or similar). Transfer it to a greased and floured pan.
6. Place the well-drained grated apples over the first layer. Level with the back of a spoon.
7. Roll out the second layer and place it on top of the apples. Adjust the edges if necessary.
8. Bake in the oven at medium temperature (about 170-180°C) for 25-30 minutes, until the cake turns golden. It should not brown too much.
9. When you take the cake out of the oven, let it cool for 10-15 minutes.
10. For the meringue, beat the egg whites with the sugar and lemon juice over a double boiler (above a pot of hot water). Beat until they are well stiffened and the meringue becomes glossy.
11. Spread the meringue over the slightly cooled cake, level it, and you can optionally make small peaks with the back of the spoon.
12. Let the cake cool completely before cutting.
Why I make this recipe often
For me, it's a practical cake when I have older apples. The dough is easy to work with, you don't need a mixer. It keeps well for a few days and doesn't have fancy ingredients. You can easily control how sweet or flavorful you want it to be. It's not expensive and doesn't require much experience.
Tips and variations
Tips
The apples must be squeezed very well, otherwise the layers will become too soft.
If the sugar does not dissolve at first, keep mixing – otherwise, the dough will remain a bit grainy.
When making the meringue, be careful not to let the water boil too hard, otherwise, the egg whites will cook on the edges and won't beat properly.
Roll out the layers as evenly as you can, so they bake evenly.
Substitutions
You can use only baking powder (2 teaspoons) if you don't have ammonia, but the texture will be slightly different.
Vinegar can be replaced with lemon juice without any problems.
If you don't want meringue, you can sprinkle powdered sugar on top after cooling.
Variations
Instead of apples, you can also try grated quinces or pears.
You can add a little ground walnut to the filling.
If you don't feel like rolling out layers, you can press the dough directly into the pan with your fingers.
Serving ideas
It goes well plain, with coffee or tea.
For a more sour taste, add more lemon to the meringue or the apple filling.
It can be cut into cubes or diamonds, according to preference.
Frequently asked questions
1. Can the dough be made with butter instead of oil?
Not for this recipe. The dough is designed to be with oil and has a different texture than one with butter.
2. How do I know when it's done in the oven?
The layers should be golden on the edges, but not brown. It will firm up a little after cooling.
3. Can I use another type of apple?
Yes, any variety is good, but the juicier ones need to be squeezed more carefully.
4. What if I don't have ammonia?
You can double the amount of baking powder. The dough will be a bit fluffier and with a more subtle flavor.
5. What do I do if the top layer cracks?
It doesn't affect the taste. You can cover it with meringue or powdered sugar.
Nutritional values
Approximately, per serving (about 100g), the cake has about 230-250 kcal.
Carbohydrates: 40-45g
Proteins: 3-4g
Fats: 6-8g
The meringue adds sugar, and the amount of apples and flour can modify the values. These are approximate figures.
Storage and reheating
It can be stored at room temperature, covered, for up to 3 days. I do not recommend the fridge, as it will soften. It is not reheated, served at room temperature. If you want it to stay crispy on the edges, do not cover it completely while it is warm. If there is leftover meringue after two days, it may start to release a little water – it does not affect the taste, but the texture changes slightly.
Quick info
Total time: about 1 hour and 10 minutes
Preparation time: 40 minutes
Baking time: 25-30 minutes
Servings: 12-15, depending on how you cut the cake
Difficulty: easy to medium
Recipe type: homemade cake, family dessert
Ingredients
Dough
12 tablespoons oil
12 tablespoons sugar
12 tablespoons milk
1 egg
1 packet vanilla sugar or grated lemon peel
1 teaspoon ammonia
1 teaspoon baking powder
2 tablespoons vinegar or lemon juice
500-600 g flour
Filling
2 kg apples (or 1 kg if you prefer less filling)
6-7 tablespoons sugar
1 teaspoon cinnamon
Meringue
2 egg whites
160 g sugar
1 tablespoon lemon juice
Preparation method
1. Prepare the apple filling. Peel the apples, grate them, and squeeze them well between your hands or in a cloth to extract as much juice as possible. Mix the apples with the sugar and cinnamon. Set aside.
2. For the dough, combine the oil, sugar, milk, and egg in a large bowl. Mix vigorously with a spoon or whisk until the sugar is no longer felt.
3. Dissolve the ammonia and baking powder in the two tablespoons of vinegar or lemon juice. Add them to the base mixture along with the vanilla sugar or lemon peel.
4. Gradually incorporate the flour, continuing to mix. When you can no longer use the spoon, knead by hand until you have an elastic dough that does not stick to your fingers. Adjust the amount of flour if needed – it depends on how much juice is left in the mixture.
5. Divide the dough into two pieces. Roll out the first half on a floured surface to a size suitable for your pan (34x24 cm or similar). Transfer it to a greased and floured pan.
6. Place the well-drained grated apples over the first layer. Level with the back of a spoon.
7. Roll out the second layer and place it on top of the apples. Adjust the edges if necessary.
8. Bake in the oven at medium temperature (about 170-180°C) for 25-30 minutes, until the cake turns golden. It should not brown too much.
9. When you take the cake out of the oven, let it cool for 10-15 minutes.
10. For the meringue, beat the egg whites with the sugar and lemon juice over a double boiler (above a pot of hot water). Beat until they are well stiffened and the meringue becomes glossy.
11. Spread the meringue over the slightly cooled cake, level it, and you can optionally make small peaks with the back of the spoon.
12. Let the cake cool completely before cutting.
Why I make this recipe often
For me, it's a practical cake when I have older apples. The dough is easy to work with, you don't need a mixer. It keeps well for a few days and doesn't have fancy ingredients. You can easily control how sweet or flavorful you want it to be. It's not expensive and doesn't require much experience.
Tips and variations
Tips
The apples must be squeezed very well, otherwise the layers will become too soft.
If the sugar does not dissolve at first, keep mixing – otherwise, the dough will remain a bit grainy.
When making the meringue, be careful not to let the water boil too hard, otherwise, the egg whites will cook on the edges and won't beat properly.
Roll out the layers as evenly as you can, so they bake evenly.
Substitutions
You can use only baking powder (2 teaspoons) if you don't have ammonia, but the texture will be slightly different.
Vinegar can be replaced with lemon juice without any problems.
If you don't want meringue, you can sprinkle powdered sugar on top after cooling.
Variations
Instead of apples, you can also try grated quinces or pears.
You can add a little ground walnut to the filling.
If you don't feel like rolling out layers, you can press the dough directly into the pan with your fingers.
Serving ideas
It goes well plain, with coffee or tea.
For a more sour taste, add more lemon to the meringue or the apple filling.
It can be cut into cubes or diamonds, according to preference.
Frequently asked questions
1. Can the dough be made with butter instead of oil?
Not for this recipe. The dough is designed to be with oil and has a different texture than one with butter.
2. How do I know when it's done in the oven?
The layers should be golden on the edges, but not brown. It will firm up a little after cooling.
3. Can I use another type of apple?
Yes, any variety is good, but the juicier ones need to be squeezed more carefully.
4. What if I don't have ammonia?
You can double the amount of baking powder. The dough will be a bit fluffier and with a more subtle flavor.
5. What do I do if the top layer cracks?
It doesn't affect the taste. You can cover it with meringue or powdered sugar.
Nutritional values
Approximately, per serving (about 100g), the cake has about 230-250 kcal.
Carbohydrates: 40-45g
Proteins: 3-4g
Fats: 6-8g
The meringue adds sugar, and the amount of apples and flour can modify the values. These are approximate figures.
Storage and reheating
It can be stored at room temperature, covered, for up to 3 days. I do not recommend the fridge, as it will soften. It is not reheated, served at room temperature. If you want it to stay crispy on the edges, do not cover it completely while it is warm. If there is leftover meringue after two days, it may start to release a little water – it does not affect the taste, but the texture changes slightly.