This Apple Cake is a moist, layered dessert bursting with sweet-tart apple flavor, topped with a delicate meringue and smooth whipped cream. Perfect for family gatherings, tea time, or any special occasion, this cake combines a buttery crust with fresh apple filling for a comforting, classic treat.
Ingredients
For the Pastry Layers:
- 2 ¼ cups all-purpose flour
- ⅔ cup (10 tablespoons) unsalted butter, softened
- ⅔ cup sugar
- 4 egg yolks
For the Apple Filling:
- 2 ¼ pounds tart apples, peeled and cored
- ¼ cup sugar, adjusted to taste
For the Meringue & Topping:
- 4 egg whites
- ⅔ cup powdered sugar
- 1 cup heavy cream
- 1–2 tablespoons sugar (for sweetening cream)
Instructions
1. Prepare the Pastry Layers:
- Preheat the oven to 350°F. Grease a 9-inch springform pan and lightly dust with flour or breadcrumbs.
- In a bowl, mix the flour and butter until crumbly. Add sugar and egg yolks, kneading gently until a smooth dough forms.
- Divide the dough into 4 equal portions. Roll each portion to fit the pan.
- Bake each layer separately until lightly golden and firm, about 12–15 minutes. Let them cool completely.
2. Prepare the Apple Filling:
- Peel, core, and grate the apples using a box grater or food processor.
- Sprinkle with sugar and mix well. Allow the apple mixture to cool slightly.
. Layer the Cake:
- Place the first pastry layer in the springform pan and spread a portion of the apple filling evenly over it.
- Repeat with the remaining layers, finishing with the fourth pastry layer on top.
4. Prepare the Meringue:
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add powdered sugar, continuing to beat until glossy stiff peaks form.
- Spread the meringue evenly over the top of the cake.
5. Finish with Whipped Cream:
- Whip the heavy cream with sugar until thick and smooth.
- Spread the whipped cream over the meringue, covering the entire cake. Chill in the refrigerator for several hours or overnight before serving.
