Apple Meringue Cake

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Apple Meringue Cake
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1 hr 15 min.
ready in 2 h. 35 min.
Ready in


For the base
400 grams
200 grams
100 grams
2 tablespoons
Pastry flour (for work surface)
Legumes (for blind baking)
For the topping
1 ½ kilograms
1 tablespoon
100 grams
2 tablespoons
50 grams
1 tablespoon
1 tablespoon
For the meringue
1 teaspoon
150 grams
100 grams
Powdered sugar (for dusting)

Preparation steps


For the base, mix pastry flour with sugar and cut butter into mixture. Add cream and knead quickly with hands. Wrap in plastic wrap and refrigerate for 30 minutes. Preheat oven to 200°C (approximately 400°F). Roll dough out on a lightly floured surface until similar in size and shape to baking sheet. Line baking sheet with parchment paper and press dough into it, pushing sides up to create an edge. Cover with baking paper, top with dried beans and blind bake for about 20 minutes.


For the filling, peel apples, cut into quarters, remove cores and cut into slices. Saute in butter and add sugar, lemon juice, cinnamon stick and raisins. Cook while stirring occasionally for about 10 minutes. Mix cornstarch with apple juice and stir into mixture. Remove cinnamon stick. Remove base from oven, discard baking paper and dried beans and pour apple mixture on top. Smooth and bake for about 20-25 minutes.


For the meringue, beat egg whites with lemon juice until stiff. Gradually add powdered sugar and beat until mixture is firm and glossy. Increase oven temperature to 225°C (approximately 425°F). Spread meringue over cake, sprinkle with almonds and bake on top shelf for about 10 minutes, watching carefully. Remove, cool slightly and sprinkle with powdered sugar. Slice and serve.