Polish apple meringue cake

    1 hour 55 min

    A delicious treat for an afternoon with friends. Tart apples combined with sweet meringue make for a heavenly combination.

    17 people made this

    Serves: 20 

    • For the base
    • 375g plain flour, sifted
    • 220g unsalted butter
    • 4 egg yolks
    • 3 tablespoons caster sugar
    • 1 teaspoon baking powder
    • 1 tablespoon cocoa powder
    • For the filling
    • 1.5kg apples - cored, peeled and grated
    • 100g caster sugar
    • For the meringue
    • 4 egg whites
    • 100g caster sugar

    Prep:20min  ›  Cook:1hr15min  ›  Extra time:20min chilling  ›  Ready in:1hr55min 

    1. Grease a springform tin or line with baking parchment.
    2. For the base:

    3. Rub the butter into the flour and mix in the egg yolks, 3 tablespoons sugar and baking powder. Knead quickly to form the pastry.
    4. Separate 1/3 of the dough and mix in the cocoa powder. Chill both portions in the fridge for 20 minutes.
    5. For the filling:

    6. While the pastry chills, combine the apples with 100g sugar and simmer for 10 minutes on a low heat, stirring constantly.
    7. For the meringue:

    8. Whisk the egg whites with remaining sugar until stiff peaks form.
    9. Grate the white pastry alternately with brown into the prepared springform tin. Reserve a walnut sized ball of both white and cocoa pastry for decoration.
    10. Lay the stewed apples over the grated pastry and spread the meringue over the top. Grate the remaining pastry over the meringue.
    11. Place into a cold oven. Heat the oven to 165 C / Gas 3. Bake for 75 minutes.

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    Reviews in English (2)


    I was so glad you put this recipe on here, I had eaten this polish cake when I was at my polish friends house, I asked her how to make it but she isn't good with English and didn't know the quantities. So never got to make it. It is a really delicious moist, ever so light cake. I added cinnamon and mixed spice to the apple and didn't use cocoa powder. Thank you so much for giving me the recipe, you never stated how big a tin to use, there's a lot of mixture so you need a deep large tin my (9 inch round wasn't big enough.)  -  25 Sep 2013


    To serve four people decide the ingredients by four. Stunning desert. Used a food mixer to grate the dough and when cooked the pastry melts.well done  -  30 May 2015