Caramel Apple Walnut Cake with Meringue Topping

Caramel Apple Walnut Cake with Meringue Topping

Ingredients

For the Dough:

• • Flour: 300g (2 cups)
  • Sugar: 30g (2 tablespoons)
  • Baking Powder: 1 teaspoon

• • Vanilla Sugar: 8g (1 teaspoon)
  • Cold Butter: 150g (2/3 cup)
  • Egg: 1

For the Filling:

• • Apples: 5 medium-sized (850-900g), cored and cubed
  • Sugar: 120g (1/2 cup + 1 tablespoon)
  • Honey: 2 tablespoons

• Butter: 35g (1.5 tablespoons)
• Roasted Walnuts: 50g, chopped

For the Meringue:

• • Egg Whites: 4

• • Salt: A pinch
  • Sugar: 170g (3/4 cup + 1 tablespoon)
  • Almond Flakes: 30g, for sprinkling (optional)

Directions

1. Prepare the Dough:

• • In a bowl, mix 300g flour, 30g sugar, 1 teaspoon baking powder, and 8g vanilla sugar.
  • Add 150g cold butter, cut into small pieces, and mix with your hands until you get a crumbly texture.
  • Add 1 egg and mix until the dough comes together. If it’s too dry, add a teaspoon of water.

• Press the dough evenly into a greased 24×24 cm baking pan.
• Prick the dough with a fork to prevent bubbles during baking.

2. Prepare the Filling:

• • Core and dice 5 apples (about 850-900g).

• • In a pan, melt 120g sugar and 2 tablespoons honey over medium heat. Let the sugar caramelize slightly while stirring.
  • Add 35g butter and continue stirring for 2 minutes.
  • Add the diced apples and cook in the syrup for 8-10 minutes until softened.

• Stir in 50g roasted walnuts.

3. Assemble and Bake:

• • Preheat your oven to 180°C (356°F).
  • Spread the apple and walnut filling evenly over the dough.

• Bake the cake for 20 minutes.

4. Prepare the Meringue:

• • While the cake is baking, whisk 4 egg whites with a pinch of salt until soft peaks form.
  • Gradually add 170g sugar and continue whisking until stiff peaks form.

• After the cake has baked for 20 minutes, remove it from the oven and spread the meringue on top.
• Sprinkle with 30g almond flakes (optional).

5. Final Bake:

• • Reduce the oven temperature to 160°C (320°F) and bake the cake for another 35-40 minutes, until the meringue is golden brown.

• Let the cake cool completely before slicing and serving.

Serving Suggestions

• • Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
  • Pair with a warm cup of tea or coffee for a cozy dessert experience.

Cooking Tips

• Use a tart apple variety like Granny Smith for a tangy contrast to the sweet caramel filling.
• Be careful not to overbeat the meringue; stop once stiff peaks form.

Nutritional Benefits

• • Apples: High in fiber and vitamins, adding a fresh, fruity flavor to the cake.

• Walnuts: Rich in healthy fats and omega-3s.

Dietary Information

• • Contains gluten, eggs, dairy, and nuts.
  • Not suitable for those with nut allergies unless walnuts are omitted.

Nutritional Facts (per serving, assuming 12 servings)

• • Calories: 320
  • Total Fat: 16g
  • Saturated Fat: 7g

• • Cholesterol: 50mg
  • Sodium: 80mg
  • Total Carbohydrates: 42g

• • Dietary Fiber: 3g
  • Sugars: 27g
  • Protein: 5g

Storage

• Store leftover cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake for up to 5 days.