Baked Apple Meringue Cake (Himmelstorte with Baked Apple Filling)
This festive baked apple cake combines a moist cake base with a fruity apple filling and an airy meringue for the absolute perfect winter dessert made right in your Thermomix®.
Servings: 12
Calories: 417kcal
Equipment
- Thermomix
- Spatel
- 2 Springformen Ø 26 cm
- Schüsseln
- Mixer
- Tortenring
Ingredients
For the cake base
- 4 egg yolks
- 125 g softened butter
- 125 g sugar
- 50 g milk
- 150 g all-purpose flour
- ½ P. baking powder
For the meringue
- 4 egg whites
- 180 g sugar
- 1 Prise salt
- 100 g sliced almonds
For the baked apple compote
- 500 g apples
- 35 g butter
- 40 g brown sugar
- 1 TL vanilla extract alternatively 1 packet vanilla sugar
- 1 TL cinnamon
- etwas nutmeg
For the cream filling
- 350 g Rama Cremefine (19% fat) alternatively heavy whipping cream + 2 packets cream stabilizer (Sahnesteif)
- 2 P. vanilla sugar
Instructions
- Preheat your oven to 180 °C convection (fan). Prep two 26 cm springform pans by lining the bottoms with parchment paper and greasing the sides.
- 4 egg yolks, 4 egg whites, 180 g sugar, 1 Prise 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 softened butter, 125 g sugar, 50 g milk, 150 g all-purpose flour, ½ P. 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 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 apples, 35 g 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 / speed 1.
- 40 g brown sugar, 1 TL vanilla extractAdd the brown sugar and vanilla extract, and mix it in for 30 sec. / speed 3.
- 500 g apples, 1 TL 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 / reverse / speed 1 until the apples are nice and tender. Transfer the mixture to a bowl and let it cool completely.
- 350 g Rama Cremefine (19% fat), 2 P. 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!
Pro Tip: Swap the pans around the 15-minute mark (move the top pan to the bottom rack and vice versa) so they brown evenly. If you only have one pan, you can totally bake the layers one after the other. In that case, 20–25 minutes per layer should be plenty.
