Apple nut cake with meringue topping

Name: Apple nut cake with meringue topping
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 Portions
Ingredients: 31.25g g Butter; 31.25g g Sugar; 0.125 pkg. Vanilla sugar; 0.125 Salt; 0.5 Eggs; 43.75g g Flour; 0.25 tsp. Baking powder; 0.125 tsp. Cinnamon; 6.25g g Grated walnuts; 0.0625 Grated zest of half an organic orange; 0.1875 tsp. Milk; 0.0625 Grated zest of half an organic orange; 93.75g g Sour apples (e.g. Boskoop, Holsteiner Cox); 0.375 tbsp. Cinnamon sugar; 0.375 Egg whites; 25g g Very fine sugar; 12.5g g Mixed nuts and seeds, such as walnuts, pecans, pistachios, pumpkin seeds and sunflower seeds; 6.25g g Sugar

1h 30m
- Preparation 30 min
- Cooking 1h

Recipe for springform pan

Ingredients

8 People

For the dough:
250 g Butter
250 g Sugar
1 pkg. Vanilla sugar
1 Salt
4 Eggs
350 g Flour
2 tsp. Baking powder
1 tsp. Cinnamon
50 g Grated walnuts
½ Grated zest of half an organic orange
1 ½ tsp. Milk
½ Grated zest of half an organic orange
Some breadcrumbs or walnut flour for the springform pan
750 g Sour apples (e.g. Boskoop, Holsteiner Cox)
3 tbsp. Cinnamon sugar
For the meringue:
3 Egg whites
A little juice of a lemon
200 g Very fine sugar
For the crunch:
100 g Mixed nuts and seeds, such as walnuts, pecans, pistachios, pumpkin seeds and sunflower seeds
50 g Sugar

Preparation

Step 1

Beat the room temperature butter for 6–8 minutes until fluffy, add the sugar and salt, beat until everything has dissolved. Then incorporate the eggs one at a time. Mix the flour with the baking powder, cinnamon, grated walnuts and orange zest, and stir in quickly. Add a tablespoon or two of milk if necessary if the dough is too firm.

For the dough:

250 g Butter

250 g Sugar

1 pkg. Vanilla sugar

1 Salt

4 Eggs

350 g Flour

2 tsp. Baking powder

1 tsp. Cinnamon

50 g Grated walnuts

½ Grated zest of half an organic orange

1 ½ tsp. Milk

½ Grated zest of half an organic orange

Step 2

Grease the springform pan thoroughly, sprinkle with breadcrumbs or walnut flour and pour in the dough. Cut the apples into eighths and spread on the dough, sprinkle with cinnamon sugar and bake at 180°C for 40 minutes. Meanwhile, beat 3 egg whites with a few drops of lemon juice until stiff and gradually add the sugar. Beat until it has dissolved. Fill a piping bag with the mixture.

Some breadcrumbs or walnut flour for the springform pan

750 g Sour apples (e.g. Boskoop, Holsteiner Cox)

3 tbsp. Cinnamon sugar

For the meringue:

3 Egg whites

A little juice of a lemon

200 g Very fine sugar

Step 3

Remove the cake from the oven, top with the beaten egg whites and bake for 15–20 minutes until done – test with a skewer! Caramelize the nuts and seeds with sugar in a non-stick frying pan and spread out on baking paper. Once cooled, roughly chop and distribute over the baked cake.

For the crunch:

100 g Mixed nuts and seeds, such as walnuts, pecans, pistachios, pumpkin seeds and sunflower seeds

50 g Sugar

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