Polish apple cake with light meringue foam
This cake has become a real favourite on my blog! If you’ve been following Moje Wypieki for a while, you’ll probably recognise it – and there’s a good chance you’ve baked it yourself ;). I’m talking about my shortcrust cake with raspberries and light meringue foam, one of the most popular recipes on the blog, with a huge number of lovely comments and reviews. This time, I’ve given the same custard meringue topping an apple cake makeover. And, honestly, it works just as beautifully! I use very little sugar in the apple filling, sometimes none at all, so the cake isn’t too sweet.
You might be wondering why there’s oil in the custard meringue. It gives the topping a firmer, more substantial texture, almost a little like cheesecake. Leave the oil out, and you’ll get a lighter, more traditional meringue. Both versions are delicious, so why not try them and see which one you like best? 🙂
For the best results, I recommend using firm, tart apples. In Poland, good varieties include Koksa, Reneta and Antonówka. In the UK, try Cox, Russet or Granny Smith.
Ingredients for the shortcrust pastry:
- 2½ cups plain flour
- 200 g cold butter
- 50 g cold lard
- 1 tsp baking powder
- 3 tbsp icing sugar
- 5 egg yolks
Sift the flour and baking powder into a bowl. Add the butter and lard, then quickly chop them in with a knife until the mixture resembles breadcrumbs. Add the egg yolks and sugar, then quickly bring the dough together (you can also use a food processor). If the dough is too crumbly, add 1-2 tbsp cold water. Divide the dough into two portions, approximately 60% and 40%. Wrap each portion in cling film and freeze. You can prepare the dough a day in advance.
Grease a 34 x 23 cm baking tin (or a slightly smaller one) with butter and line it with baking paper. Coarsely grate the larger portion of frozen dough (60%) directly into the tin. Gently press it down with your hand and level the surface.
Pre-bake at 190°C for approximately 18 minutes, until golden.
Ingredients for the apple filling:
- 1.3 kg firm, tart apples
- 2 tbsp sugar
- juice of 1 small lemon
- 1 tsp ground cinnamon
- 1½ tbsp potato starch
Peel and core the apples, then coarsely grate them directly into a saucepan. Add the sugar, lemon juice and cinnamon and mix well. Cook over a medium heat, stirring occasionally, until the apples have softened slightly and the excess juice has evaporated. Finally, sprinkle over the sifted potato starch and mix thoroughly.
Ingredients for the light custard meringue:
- 5 egg whites
- 1 cup caster sugar
- 1 sachet vanillin sugar (16 g)*
- 2 sachets vanilla custard powder, unsweetened (2 x 40 g)
- ½ cup sunflower or rapeseed oil
Additionally:
- icing sugar, for dusting
Place the egg whites in the bowl of a stand mixer and begin whisking. Once the whites form stiff peaks, gradually add the caster sugar and vanillin sugar, one tablespoon at a time, whisking continuously at the highest speed. Next, slowly add the sifted custard powder, continuing to whisk until thoroughly incorporated. Finally, pour in the oil in a thin, steady stream, whisking all the time. Spread the cooled apple filling over the pre-baked pastry base (it can still be slightly warm) and level the surface. Spread the whipped custard meringue evenly over the apples. Coarsely grate the remaining frozen dough (40%) over the top.
Bake at 180°C for approximately 30-40 minutes. Remove from the oven and leave to cool completely. Dust with icing sugar before serving.
This cake can be stored at room temperature.
*You can use vanilla sugar made with real vanilla instead of vanillin sugar.
Enjoy!
