Apple Meringue Cake – This is Heaven!

It’s been a long time since my last post, I know.. But I was very busy with midterm, quizzes, projects and so on.. I didn’t have time to sleep and thought I was going to die because of headache. Anyway, I am good now, and I am here with an incredible recipe: apple meringue cake!

This apple cake was inspired by my French teacher’s mom’s cake. Well, a month ago I ate that apple cake, and it was crispy on the top, which was a very unusual thing for an apple cake. I did not ask what did her mother used for the cake, but I kept thinking about this cake. And I concluded that the “thing” on the top of the cake can only be egg whites. So, I tried to reinvent the cake and came up with a slightly different than I imagined, but an ammmazing thing! (The crispy thing in the original cake I ate was thinner than in my cake, and my cake was juicier than the original cake) Enjoy!!

Apple Meringue Cake

Merengue adapted from Joy of Baking

Ingredients:

- 4 apples (I used 2 red, 2 green apples), grated

- 1 egg, 3 egg yolks

- 1 ½ cups whole-wheat flour

- 3/4 cup brown sugar

- ¼ cup olive oil

- ¼ cup yogurt

- 1 1/2 tablespoons ground cinnamon

- 2 teaspoons baking powder or baking soda

- a pinch of salt

For the top:

- 3 egg whites

- 130 gr (4.6 oz.) powdered sugar

- 2 teaspoons ground cinnamon

Directions:

Preheat the oven to 160 degrees C (320 degrees F)..

In a bowl, mix together eggs, sugar olive oil and yogurt. Add flour, cinnamon, salt and baking soda, and mix well.

Add the grated apples into the mixture and blend.

In another bowl, whisk the egg whites until they become “snowy”. Without mixing too much (don’t let the egg whites fade away!), add the granulated sugar and cinnamon to the egg whites.

In a mid-sized pan, pour the cake mixture, and onto the top of the mixture, spread the egg-white-mixture.

Bake for 30-35 minutes, or until both the meringue and the cake is cooked.