Apple Cake with Meringue Topping | Light & Juicy

Preparation of the Filling

• 1
  Cut the apples into cubes of approx. 1.5 cm.
• 2
  In a large pot, mix 500 ml of water with 150 g of the sugar and heat over medium heat to approx. 38–40 °C. Remove 150 ml of the sugar water, stir until smooth with the pudding powder, and return to the pot. Bring to a boil while stirring constantly, then significantly reduce the heat.
• 3
  Add the apple cubes, vanilla sugar, and cinnamon and simmer over low heat for approx. 10 minutes. Stir in the lemon juice and continue cooking until the apples are soft. If the mixture is too thick, add a little water.
• 4
  Once the apples are soft, stir in the raisins and almonds. Remove from heat and let cool completely.

Layering and Meringue

• 1
  Place the sponge cake base in a springform pan (Ø 28 cm) and spread the surface evenly with apricot jam. Spread the cooled apple mixture on top and let the cake chill thoroughly in the refrigerator.
• 2
  Beat the egg whites with the remaining 70 g of sugar until very stiff. Spread the meringue over the cake with a spatula. Carefully flambé with a kitchen torch or briefly gratinate until golden brown under the hot grill in the oven.