Pink meringue apple cake

    1 hour 50 min

    This moist apple cake has a very special topping: pink meringue, which is made by adding jelly to the egg whites.

    1 person made this

    Serves: 10 

    • 475g plain flour
    • 1 teaspoon baking powder
    • 200g butter
    • 200g caster sugar
    • 5 eggs, separated
    • 5 tablespoons soured cream
    • 1kg apples
    • 1 sachet red jelly powder (raspberry or strawberry)

    Prep:1hr  ›  Cook:50min  ›  Ready in:1hr50min 

    1. Sift flour and baking powder straight on your work surface. Add butter, 50g caster sugar and chop with a sharp knife.
    2. Mix egg yolks with soured cream. Add to flour and mix with your hands until a soft, elastic mixture forms.
    3. Remove 1/4 of the pastry mixture, wrap in cling film and refrigerate. Roll out remaining mixture and transfer to a buttered 25x35cm cake tin.
    4. Preheat oven to 200 C / Gas 6.
    5. Wash, peel and grate apples. Squeeze out excess juice.
    6. Whip egg whites until almost stiff, add remaining sugar and jelly powder and beat until glossy and stiff.
    7. Spread grated apples over dough in tin and cover with pink meringue.
    8. Grate refrigerated dough onto the meringue, distributing it evenly.
    9. Bake in the preheated oven till the meringue is no longer soft, about 45 to 50 minutes.

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