Today we have the apple and meringue cake ,
Regardless of the field, whether you are a blogger or not, we all started from somewhere at some point. What I want to say now is that at the beginning of this blog the posts were a bit awkward, maybe not very well explained, probably thinking that if it worked out for me it should come out for others :))) Well, it didn't happen so every time, but this helped me understand that the recipes need to be better explained so that even a beginner can understand them.
This is what happened in the case of the pearl cake with apples and I really wanted to bring a new breath to the recipe, but also some pictures during the preparation, because it is a very good cake, not very expensive, which is worth making at least once 😉
Preparation Apple and meringue cake:
First we will harden the apples, to have time to cool.
Apples on a large-mesh grater are seasoned with sugar to taste, a tablespoon of oil (or a piece of butter) and a teaspoon of cinnamon powder. Stirring from time to time, keep on low heat until the apple juice decreases. Remove the pan from the heat and leave to cool.
Mix the yolks with the sugar and a pinch of salt until they turn white. Lightly pour melted and cooled butter and hot water, stirring constantly. Then add flour mixed with dry yeast and baking powder. The consistency of the dough will be soft, like that for the cake.
The composition is placed in an even layer in the tray (25/35 cm) lined with baking paper. Put the hardened apples on top.
Bake on medium heat (or 150 degrees in the electric oven with ventilation) for about 20 minutes, until slightly browned. Remove the tray from the oven and place on top the meringue that we prepared 10 minutes before.
Whisk the egg whites with a pinch of salt. Add the sugar and mix very well until the meringue becomes shiny and consistent. At the end we put lemon juice and vanilla essence to taste, mix well to blend.
Put the meringue in a posh and sprinkle it on top of the cake. Bake again for about 10 minutes, until the meringue is golden.
Allow to cool very well, then portion.
Good appetite! 😉
RECIPE IN PICTURES