Baked Apple Cake with Meringue

You know the feeling? You’re looking for a sweet treat for your next afternoon coffee that doesn’t just taste amazing, but is a total showstopper on the table. If that’s you, this Baked Apple Meringue Cake is exactly what you need to bake next.

The combination of spiced apple compote, a super moist cake layer, and a crispy almond meringue topping is absolutely incredible. Everything is prepped so easily in the Thermomix®, so you don’t have to stress about a complicated process.

It’s the perfect cake for those cozy afternoons when you just want to treat yourself to something truly special.

You’re going to love this cake because it’s:

• the perfect mix of fruity apple compote and crispy meringue
• super easy to whip up in your Thermomix®
• exactly what you need for cozy season
• a total showstopper on your dessert table
• incredibly moist thanks to the tender cake base and apple filling
• a fantastic dessert for entertaining guests
• a foolproof, step-by-step recipe that guarantees success
• beautifully spiced with cinnamon and nutmeg

My Best Prep Tips

When whipping the egg whites, make sure your mixing bowl is completely clean and grease-free. This ensures your meringue whips up perfectly stiff with the salt and sugar (4 min. / speed 4).

I highly recommend using an offset spatula to smooth out the cake layers. If you don’t have one on hand, a cake server or even just a regular tablespoon works great, too!

If you’re baking both layers at the same time, it’s totally worth rotating the cake pans halfway through. This guarantees that both layers get a beautiful, even golden brown.

Right after baking, run a sharp knife around the edges of the pans to loosen the cakes. This keeps them from cracking as they cool and shrink.

Let the baked apple compote simmer in the mixing bowl with the measuring cup removed. This allows the extra moisture to escape so the compote thickens up to the perfect consistency.

Can I make this cake ahead of time?

You can absolutely prep this cake in advance! It’s best to bake the cake layers ahead of time so they are completely cooled before you spread on the cream.

Once you’ve assembled the cake using a cake ring, it needs a little chill time in the fridge to set up. If you’re using a stabilized whipped topping (like Rama Cremefine), plan for about an hour. If you’re using regular heavy whipping cream, you’ll want to give the cake about four hours to firm up.

Substitutions & Variations

The Cream: If you don’t have a stabilized whipped topping on hand, you can totally use classic heavy whipping cream instead. Just be sure to add 2 packets of cream stabilizer (like Whip It) so the cream layer stays nice and sturdy!

Baking: Only have one springform pan? No problem! You can easily bake the two layers one after the other. Just plan for about 20 to 25 minutes of bake time per layer.

Here’s What You Need for This Baked Apple Meringue Cake

For the cake batter:

• 4 egg yolks
• 125 g softened butter
• 125 g granulated sugar
• 50 g milk
• 150 g all-purpose flour
• ½ packet baking powder

For the meringue:

• 4 egg whites
• 180 g granulated sugar
• 1 pinch of salt
• 100 g sliced almonds

For the baked apple compote:

• 500g apples
• 35g butter
• 40g brown sugar
• 1 tsp vanilla extract (or 1 packet vanilla sugar)
• 1 tsp cinnamon
• a pinch of nutmeg

For the cream layer:

• 350g Rama Cremefine 19% (or heavy whipping cream + 2 packets cream stabilizer)
• 2 packets vanilla sugar

How to Make Baked Apple Meringue Cake

Directions:

Preheat your oven to 350°F (180°C convection) and prep two 10-inch (26 cm) springform pans by lining the bottoms with parchment paper and greasing the sides.

Insert the butterfly whisk. Separate the eggs and add the egg whites with a pinch of salt to the mixing bowl. Set to 4 min. / speed 4, and while it’s running, slowly let the sugar pour in through the hole in the lid. Transfer the beaten egg whites to a separate bowl and set aside.

Give the mixing bowl a quick rinse. Add the butter, sugar, and egg yolks, and mix for 30 sec. / speed 5. Next, add the milk, flour, and baking powder, and mix for 10 sec. / speed 5.

Divide the batter evenly between your two prepared pans, smooth out the tops, and then spread the egg white meringue right over the batter. Sprinkle everything with the almonds and bake the cake layers for 25 – 30 mins, until the almonds are beautifully golden brown.

Once baked, carefully release the cakes from their pans and let them cool completely on a wire cooling rack.

Rinse out the mixing bowl one more time. Peel and dice the apples. Melt the butter for 2 min. / 212 °F (100 °C) / speed 1, then mix in the sugar and vanilla for 30 sec. / speed 3. Add the apples, cinnamon, and nutmeg, and simmer everything without the measuring cup for 7 min. / 212 °F (100 °C) / reverse / speed 1. Let the apple mixture cool completely.

For the cream filling, whip the heavy whipping cream with the vanilla sugar until stiff peaks form, then gently fold in the cooled apple compote.

Place one cake layer inside a cake ring, and spread the cream filling evenly on top. Cut the second cake layer into slices and arrange them over the cream. Chill in the fridge for one hour (or up to four hours if using regular whipped cream). Enjoy!

Alright, I hope you have the absolute best time making this at home! Happy baking!

Here’s another recipe I know you’ll love: Black Forest Cheesecake

Happy baking, Christoph

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