💡 Quick Highlights
- •The Cake: A festive combination of a tender cake base, warm apple compote, and a crunchy almond meringue topping.
- •Prep & Chill Time: Once assembled, the cake needs plenty of time to set in the fridge before serving.
- •Method: The whipped egg whites, cake batter, and apple compote come together seamlessly in your Thermomix®.
You know those days when you want a showstopping dessert for afternoon coffee or weekend gatherings—something that tastes incredible and looks stunning on the table? This Baked Apple Meringue Cake is exactly what you need to bake next!
The combination of warm, spiced apple compote, a tender cake base, and a crispy sliced-almond meringue top is out-of-this-world delicious. Plus, making the components in your Thermomix® keeps the whole process completely stress-free.
It’s the ultimate cozy cake for when you just want to treat yourself and your favorite people to something truly special.
Why You’ll Love This Cake:
- A heavenly combination of fruity apple compote and crispy meringue
- Super easy to whip up in your Thermomix®
- The ultimate cozy treat for fall and winter days
- An absolute showstopper on any dessert table
- Wonderfully moist thanks to the tender cake layers and juicy apple filling
- A total crowd-pleaser when you’re entertaining guests
- A fool-proof, step-by-step recipe that guarantees delicious results
- Warmly spiced with the perfect blend of cinnamon and nutmeg
My Top Recipe Tips
When whipping your egg whites, make sure your mixing bowl is completely clean and oil-free. This guarantees your meringue gets perfectly stiff when beaten with the salt and sugar for 4 min / speed 4.
Use an offset spatula to smooth out the cake batter in your pans. If you don’t have one on hand, a pie server or even the back of a regular tablespoon will do the trick!
If you’re baking both pans at the same time, it’s really worth rotating and swapping their positions halfway through. That way, both cake layers bake and brown evenly.
Right after taking the cakes out of the oven, run a sharp knife around the edges to loosen them. This prevents the cake from cracking as it cools and shrinks slightly.
Let the baked apple compote simmer in the mixing bowl without the measuring cup in place. This allows the steam to escape so your compote thickens up to the perfect consistency.
Can You Make This Cake Ahead of Time?
This cake is actually wonderful to make ahead! Just be sure to bake your cake layers early enough so they have plenty of time to cool down completely before you spread the cream filling on top.
Once you’ve assembled the cake inside your cake ring or springform ring, it will need a little time in the fridge to set up. If you’re using classic heavy whipping cream, give it about 4 hours in the fridge to set properly (or about an hour if you’re using a stabilized whipped cream product).
Easy Swaps & Variations
Whipped Cream Tip: If you’re using standard heavy whipping cream, I highly recommend adding a couple of packets of whipped cream stabilizer (like Whip It) so your cream holds its shape beautifully and stays nice and firm on the cake.
Baking with One Pan: If you only have one springform pan on hand, no worries at all! Just bake the two cake layers one right after the other. Plan on about 20 to 25 minutes of bake time per layer.
What You’ll Need for Baked Apple Meringue Cake
For the Cake Batter:
- 4 egg yolks
- 125 g (approx. 4.5 oz) unsalted butter, softened
- 125 g (approx. 4.5 oz) granulated sugar
- 50 g (approx. 2 oz) milk
- 150 g (approx. 5.5 oz) all-purpose flour
- ½ packet baking powder (about 2 tsp)
For the Meringue:
- 4 egg whites
- 180 g (approx. 6.5 oz) granulated sugar
- 1 pinch of salt
- 100 g (approx. 3.5 oz) sliced almonds
For the Baked Apple Compote:
- 1.1 lbs (500g (approx. 17.5 oz)) apples
- 2 ½ tbsp (35g (approx. 1 oz)) butter
- 3 tbsp (40g (approx. 1.5 oz)) packed brown sugar
- 1 tsp vanilla extract (or 1 packet vanilla sugar)
- 1 tsp ground cinnamon
- A pinch of ground nutmeg
For the Cream Layer:
- 1 ½ cups (350g (approx. 12.5 oz)) heavy whipping cream or light cream alternative (plus 2 packets whipped cream stabilizer, if needed)
- 2 packets vanilla sugar
How to Make This Baked Apple Meringue Cake
Instructions:
Preheat your oven to 350°F (convection/fan) and prepare two 10-inch springform pans by lining the bottoms with parchment paper and greasing the sides well.
Insert the butterfly whisk into your mixing bowl. Separate the eggs and add the egg whites to the bowl with a pinch of salt. Set to 4 min / Speed 4, gradually trickling in the sugar through the lid opening while it runs. Transfer the whipped egg whites to a separate bowl and set aside.
Give the mixing bowl a quick rinse. Add the butter, sugar, and egg yolks, then mix for 30 sec / Speed 5. Add the milk, flour, and baking powder, and blend for 10 sec / Speed 5.
Divide the batter evenly between the two prepared pans, smoothing the tops, then spread the whipped egg whites over each layer. Sprinkle generously with sliced almonds and bake for 25–30 min, until the almonds turn a gorgeous golden brown.
Once baked, gently remove the cake layers from the pans and let them cool completely on a wire rack.
Give the mixing bowl another quick rinse. Peel and dice the apples. Melt the butter for 2 min / 100°C (210°F) / Speed 1, then mix in the sugar and vanilla for 30 sec / Speed 3. Add the apples, cinnamon, and nutmeg, then simmer without the measuring cup for 7 min / 100°C (210°F) / Reverse / Speed 1. Allow to cool completely.
For the filling, whip the heavy cream with the vanilla sugar until stiff peaks form, then gently fold in the cooled apple compote.
Place one cake layer inside a springform ring or cake collar, and spread the cream filling evenly on top. Slice the second cake layer into wedges and arrange them on top of the cream. Chill in the fridge for 1 hour (or 4 hours if using regular whipped cream). Enjoy!
Now it’s your turn—I hope you have so much fun baking this! Happy baking!
Here’s another delicious recipe you’ll love: Black Forest Cheesecake
Happy baking,
Christoph
Baked Apple Meringue Cake (Himmelstorte with Baked Apple Filling)
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Start cookingIngredients
For the cake base
- 4 egg yolks
- 125 g softened butter (approx. 4.5 oz)
- 125 g sugar (approx. 4.5 oz)
- 50 g milk (approx. 2 oz)
- 150 g all-purpose flour (approx. 5.5 oz)
- ½ packet baking powder
For the meringue
- 4 egg whites
- 180 g sugar (approx. 6.5 oz)
- 1 pinch salt
- 100 g sliced almonds (approx. 3.5 oz)
For the baked apple compote
- 500 g apples (approx. 17.5 oz)
- 35 g butter (approx. 1 oz)
- 40 g brown sugar (approx. 1.5 oz)
- 1 tsp vanilla extract alternatively 1 packet vanilla sugar
- 1 tsp cinnamon
- etwas nutmeg
For the cream filling
- 350 g Rama Cremefine (19% fat) alternatively heavy whipping cream + 2 packets cream stabilizer (Sahnesteif) (approx. 12.5 oz)
- 2 packet vanilla sugar
Instructions
- Preheat your oven to 180°C (350°F) convection (fan). Prep two 26°C (80°F)m springform pans by lining the bottoms with parchment paper and greasing the sides.
- 4 egg yolks, 4 egg whites, 180 g (approx. 6.5 oz) sugar, 1 pinch saltInsert the butterfly whisk! First, separate the eggs. Add the egg whites and a pinch of salt to the mixing bowl and set to 4 min. / speed 4. While it’s mixing, slowly pour the sugar in through the hole in the mixing bowl lid. Transfer to a separate bowl and set aside.
- 4 egg yolks, 125 g (approx. 4.5 oz) softened butter, 125 g (approx. 4.5 oz) sugar, 50 g (approx. 2 oz) milk, 150 g (approx. 5.5 oz) all-purpose flour, ½ packet baking powderGive the mixing bowl a quick rinse. Add the softened butter, sugar, and egg yolks to the bowl and mix for 30 sec. / speed 5. Next, add the milk, flour, and baking powder, and mix everything again for 10 sec. / speed 5.
- Divide the batter evenly between your two prepped springform pans and smooth out the tops. An offset spatula works best for this! If you don’t have one, a cake lifter or even just a regular tablespoon will do the trick.
- 100 g (approx. 3.5 oz) sliced almondsNext, divide the whipped egg whites evenly and spread them gently over the batter in both pans. Sprinkle with the sliced almonds and bake in your preheated oven for 25–30 minutes, until the almonds are beautifully golden brown.
- Release the cakes from their pans right after baking by running a sharp knife around the edges. Let the cake layers cool completely on a wire rack. The meringue will settle a little bit as it cools—that is completely normal!
- 500 g (approx. 17.5 oz) apples, 35 g (approx. 1 oz) butterRinse out the mixing bowl. Peel and core the apples, then dice them into small cubes. Add the butter to the mixing bowl and melt it for 2 min. / 100°C (210°F) / speed 1.
- 40 g (approx. 1.5 oz) brown sugar, 1 tsp vanilla extractAdd the brown sugar and vanilla extract, and mix it in for 30 sec. / speed 3.
- 500 g (approx. 17.5 oz) apples, 1 tsp cinnamon, etwas nutmegNext, toss in the apples, cinnamon, and nutmeg. Leave the measuring cup out of the lid (so the steam can escape) and let it all simmer for 7 min. / 100°C (210°F) / reverse / speed 1 until the apples are nice and tender. Transfer the mixture to a bowl and let it cool completely.
- 350 g (approx. 12.5 oz) Rama Cremefine (19% fat), 2 packet vanilla sugarFor the cream filling, whip the Rama Cremefine (or heavy cream) and vanilla sugar with a hand mixer until stiff peaks form. Then, gently fold in the cooled apple compote using a rubber spatula.
- Place one of the cake layers on a serving platter and secure a cake ring around it. Spread the apple cream mixture evenly over the top.
- Pre-slice the second cake layer into individual wedges before placing it on top. Arrange the slices one by one over the cream. This makes the cake so much easier to slice and serve later!
- Chill the cake in the fridge for about 1 hour (or about 4 hours if you used heavy whipping cream) before serving. If you’d like, give it a pretty dusting of powdered sugar right before you slice into it. Enjoy!
