Apple and meringue cake – homemade recipe with a fluffy sponge and a generous apple layer
Apple and meringue cake with a fluffy sponge, a generous layer of spiced apples, and a lightly crisp meringue.
Apple and meringue cake – homemade recipe
Course: DessertCuisine: RomanianDifficulty: Medium, Usor12
servings40
minutes45
minutes320
kcal1
hour25
minutesThere are cakes that don’t need much fuss — just simple, accessible ingredients that anyone can use. This is one of those homemade recipes that fills the kitchen with the aroma of apples and cinnamon and brings everyone around the table.
Apple and meringue cake belongs to that irresistible category you end up making several times a year. A fluffy sponge, a generous layer of spiced apples, and a delicate meringue with a lightly crisp top — a combination that never fails.
It’s the kind of recipe that’s easy to make but disappears just as quickly, because it’s balanced, flavorful, and incredibly easy to love.
A classic dessert, simply reinterpreted, yet with the same comforting taste that reminds us of homemade treats. It’s also a great way to reduce food waste, especially if you have a few apples in your kitchen that have seen better days.
Follow the recipe step by step and you’ll see just how easy it is to turn them into something truly delicious.
Ingredients
- Sponge
6 egg yolks
180 g sugar
150 g melted butter
220 ml milk
350 g flour
1 packet baking powder
a pinch of salt
vanilla
- Apple filling
2–2.5 kg peeled apples
150–200 g brown sugar
1 teaspoon cinnamon
2–3 tablespoons semolina
lemon juice
- Meringue
6 egg whites
220 g sugar
1 teaspoon lemon juice + zest
(optional: 1 teaspoon starch)
Preparation method
- We need simple and accessible ingredients for a fluffy, aromatic homemade dessert full of apples. You can also add nuts, raisins, or even a mix of dried fruits if you like.
- We grate the apples and cook them with sugar and lemon juice. We let them soften and release their juices, then add the semolina and cook for a few more minutes until the mixture thickens. At the end, we add the cinnamon and let it cool completely.
- We mix the egg yolks with sugar until creamy. We add the melted butter, then the milk and vanilla. We incorporate the sifted flour together with the baking powder and salt, mixing until we get a batter slightly thicker than a sponge cake batter.
- We pour the batter into a baking tray lined with parchment paper and bake at 180°C for about 15 minutes, just enough for the base to set.
- We whip the egg whites until foamy, gradually adding the sugar until we get a firm and glossy meringue. At the end, we fold in the lemon juice and, optionally, the starch.
- We take the tray out of the oven and spread the cooled apple layer evenly over the sponge. We then add the meringue on top of the apples and gently create waves with a spoon.
We bake again at 160–170°C for 25–30 minutes, until the meringue becomes lightly golden. - The cake is left to cool completely, ideally for a few hours, so the layers can set properly. It is cut into squares with a clean knife and served plain, alongside a coffee or tea.
- It’s one of those cakes that never go out of style. Simple, aromatic, and easy to make, it always brings back the taste of childhood and the joy of homemade desserts. Enjoy and happy baking!
