Swedish Apple Meringue Cake Recipe

Summary

Preparation Time55 MinCooking Time1 Hr 0 Min
Ready In1 Hr 55 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodDish
Main Ingredient

Ingredients

For crust
 Butter/Margarine1⁄2 Cup (8 tbs) (1 stick)
 Sugar1⁄4 Cup (4 tbs)
 Egg yolks3 Large
 All purpose flour1⁄4 Cup (4 tbs)
 Natural almonds3⁄4 Cup (12 tbs), roasted and finely chopped
 Lemon juice1 1⁄2 Tablespoon
 Lemon peel1 Tablespoon, grated
 Egg white1 Tablespoon, grated
 Granny smith apples3 Pound, peeled and cored (about 6 medium sized ones)
 All purpose flour2 Tablespoon
For meringue
 Egg whites3 Large (at room temperature)
 Salt To Taste
 Seedless raspberry jam1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 482 Calories from Fat 227

% Daily Value*

Total Fat 26 g40.3%

Saturated Fat 11 g55.2%

Trans Fat 0 g

Cholesterol 132.9 mg

Sodium 99 mg4.1%

Total Carbohydrates 60 g19.8%

Dietary Fiber 10.1 g40.4%

Sugars 34.5 g

Protein 8 g16.3%

Vitamin A 11.6% Vitamin C 8.2%

Calcium 6.8% Iron 7.7%

*Based on a 2000 Calorie diet

Directions

GETTING READY
CRUST
1) Preheat the oven to 350F.
2) In a cup, beat a egg white using a beater.
3) In small bowl, beat butter, 1/4 cup sugar, egg yolks, until smooth using electric hand blender.
4) Fold in 1 1/4 cups flour, almonds, 1 1/2 tablespoons lemon juice and the peel.
5) Line the bottom and sides of 9-inch fluted cake pan with crust mixture.
6) Brush bottom of crust with a little egg white.
7) Bake in the oven for 20 to 25 minutes, or till golden-brown.
8) Allow to cool on wire rack, raise the oven temperature to 400F.

MAKING
FILLING
9) Cut each apple into 12 wedges.
10) In a bowl, mix the apple wedges with lemon juice,1/3 cup sugar and the flour until evenly coated.
11) In large non-stick pan, simmer and cook apple mixture until gently stirring, until glaze coat the apple for 4 minutes.
12) Put the lid on, simmer and cook for 3 minutes longer.

FINALIZING
MERINGUE
13) In a small bowl, beat the egg whites and salt together until soft peaks form, using an electric hand blender.
14) Slowly stir in the sugar, 2 tablespoons at a time; beating continuously until stiff peaks form.
15) Smear the jam over the crust, top with apple and cover the apples with meringue sealing at the edges of the crust and swirling top artistically.
16) Bake the crust in the oven for 5 minutes, or until meringue is lightly browned.
17) Allow the cake to cool in pan on wire rack 15 minutes.
18) Take out the side of pan, leaving cake on pan bottom.

SERVING
19) Slice in wedges and serve.
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