For me there’s no more divine tasting cake than this one!
Not for a moment have I thoguht I’d find it so difficult to write about my favourite cake. I guess it’s because I want to describe it to you the best possible way so you get equally impressed by it as I am.
And the first thing that pops into my mind with a bite of this cake are the famous lyrics: “Killing me softly… with this cake…”
Crunchy almond base makes a magical contrast with refreshing apples and velvety airy cream as a crown on top of it all. Who could possibly resist it? An elegant, light dessert, bursting with flavour.
This recipe comes from my mother in law, she used to prepare it for her children’s birthdays and as I soon discovered – it is a “classic birthday cake” in lot of Split families.
It is quite simple to make as you can prepare the base and the apple filling the day before.
- 10 dg of flour+ 1 teaspoon of baking powder
- 10 dg of butter
- 25 dg of ground almonds
- 10 dg of sugar
- 1 egg
Mix all of the ingredients and separate it in 2 equal parts.
Bake in the spring form mold on 200 degrees for around 10 minutes.
- 5 egg yolks
- 10 dg of sugar
- 5 dg of flour
- 1/2L of milk
- lemon or orange crust
Cook the firm cream in Bagnomaria. When cold, add the lemon or orange crust, whichever you prefer.
- 6 grated apples (peeled beforehand)
- 1 teaspoon of sugar
- 1 teaspoon of rum
- 1 tablespoon of crumbs
Cook the apples together with sugar and rum until they get squashy and add the crumbs which will make them denser.
FOR MERINGUE TOPPING:
- 5 eggwhites
- 20 dg of sugar
- 1 lemon juice
This is to be done at the very end, when all of the rest is finished.
Mix the eggwhites together with sugar in Bagnomaria, slowly adding the lemon juice.
The mixture should be dense and sticky.
Putting the cake together:
- Spread the cream made of eggyolks on the almond base.
- On that cream, carefully add the second crust.
- Spread the filling #1 on top of that (cooked apples).
- Spread the meringue evenly on top of it all and play with the surface to add some decorative touch.
- Put the cake in preheated oven, on 200 degrees and bake shortly until the meringue get goldish.
Enjoy this amazing cake with glass of fresh Prosecco!
Make sure that cake is completely cooled down before the serving.
To be kept in refrigerator.