Meringue cake with apples, pecans and caramel

Meringue cake with apples, nuts and caramel is the perfect autumn dessert. Crisp yet fluffy meringue layers, whipped cream, soft cinnamon apples, maple-glazed pecans (or walnuts) and salted caramel sauce. A delicious combination of flavours that delivers a real “wow” factor :). Definitely one to try!

Ingredients for 2 meringue layers:

• 6 egg whites, from large eggs
• a pinch of salt
• 250 g caster sugar
• 1 tsp lemon juice or vinegar
• 1 tsp potato starch

All the ingredients should be at room temperature.

Line two flat baking trays with baking paper and draw two 21 cm circles on them (the easiest way is to trace around a small plate or bowl).

Whisk the egg whites with a pinch of salt in the bowl of a stand mixer until stiff. Continue whisking and gradually add the sugar, one tablespoon at a time – this is very important. You should have a thick, glossy meringue. Add the lemon juice/vinegar and whisk in. Finally, gently fold in the sifted potato starch. Spread the meringue evenly over the drawn circles.

Preheat the oven to 150°C. Place both trays with the meringues in the oven and immediately reduce the temperature to 120°C. Bake/dry for approximately 1 hour 45 minutes to 2 hours, until the meringues are crisp and baked on top. Turn off the oven and leave the meringues inside to cool for several hours or overnight.

Ingredients for the apple filling:

• 4 small cooking apples*
• 2 tbsp lemon juice
• 2 tbsp Calvados (optional)
• ½ tsp cinnamon

Peel and core the apples, then cut into thick slices.

Place the apple pieces, cinnamon, lemon juice and Calvados (if using) in a frying pan. Cook for a short while over a medium heat, partially covered, stirring occasionally, until the apples are soft but still hold their shape (a fork inserted into a slice should go in easily). Remove from the heat and leave to cool completely.

Ingredients for the maple-glazed pecans:

• 80 g walnuts or pecans
• ¼ cup maple syrup
• a little salt

Spread a sheet of aluminium foil over the work surface.

Place the pecans or walnuts and maple syrup in a saucepan. Heat, stirring, until the mixture comes to the boil. Cook for approximately 2–3 minutes, until most of the syrup has evaporated and a thick layer of syrup coats the nuts. Transfer the nuts to the foil and separate them with a fork. Immediately sprinkle lightly with salt. Leave to cool.

Ingredients for the caramel sauce:

• 125 g sugar
• 2 tbsp water
• 75 ml double cream
• 25 g butter
• ½ tsp salt
• 1 tsp vanilla extract or vanilla bean paste

All the ingredients should be at room temperature.

Place the sugar and water in a saucepan. Heat gently, without stirring, until the sugar has dissolved and developed a lovely caramel colour. Continue heating gently for about 2 minutes, until amber in colour (be careful not to burn the sugar, as the resulting caramel will be dark and bitter!).

Remove from the heat and quickly stir in the double cream and butter (take care, as there is a risk of burns and the mixture will react quite violently). Add the vanilla and salt and stir to combine. Leave the sauce to cool.

Ingredients for the cream:

• 250 ml double cream, chilled

Place the double cream in the bowl of a stand mixer and whip.

Method:

Place one of the meringue layers on a serving platter. Spread half of the whipped cream over it, followed by half of the apples, half of the nuts and a little caramel sauce. Cover with the second meringue layer and top with the remaining whipped cream, apples and nuts. Drizzle with the caramel sauce. Chill the meringue cake with apples for 30–60 minutes before serving.

* In Poland, the best apple varieties for apple pie are Szara Reneta and Antonówka; in the UK, Russell and Cox. These are apples that don’t break down too quickly during cooking and will retain their sliced shape.

Enjoy!