Fine Apple Cake with Meringue and Almonds
This fine apple cake becomes a highlight on the coffee table – juicy, soft, fruity and nutty, just as it should be!
Ingredients
- 250 g flour
- 50 sugar
- 1 pinch salt
- 125 g cold butter
- 1 egg
- fat (for the pan)
- 1 kg apples
- 0.5 lemon (juice)
- 50 ml orange liqueur
- 6 Eggs
- 75 g sugar
- 75 g flour
- 1 tsp Baking powder
- 4 tbsp almond slivers
- powdered sugar (to dust)
Instructions
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1.
Sift the flour onto a work surface, mix with sugar and salt, then press a well in the center. Cut the cold butter into small pieces and distribute around the well, add the egg to the center, and use a knife to cut through all ingredients until small dough crumbs form. Quickly knead with hands into dough, shape into a ball, wrap in cling film and refrigerate for about 30 minutes.
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2.
Roll the dough between two sheets of clear plastic and line the greased pan with it. Prick the dough several times with a fork and chill again. Preheat the oven to 180°C (convection). Peel, quarter, core the apples and drizzle with lemon juice and 2 cl orange liqueur. Separate the eggs. Whisk the yolks with 2 tbsp warm water. Beat the egg whites until stiff peaks form while gradually adding sugar.
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3.
Gently fold the yolks, flour, baking powder and meringue together, then stir in the remaining orange liqueur. Spoon half of the egg mixture onto the shortcrust base, arrange apples on top, pour the rest over them, smooth gently and sprinkle with almonds. Bake in the preheated oven for about 45 minutes. Remove, let cool slightly, loosen the edge of the cake and allow to cool completely. Dust with powdered sugar and serve cut into pieces.
