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Swabian Apple Cake

4 servings

Ingredients

• 1 kg Apples (tart)
• 60 g Sugar or rowan berry sugar
• 100 g Nuts (grated, almonds or hazelnuts)
• Cinnamon (nach Bedarf)
• 0.5 Stk Orange (juice and grated zest, half)
• 2 EL butter (melted)
• butter (for mold) (nach Bedarf)
• 3 Stk Egg white
• 30 g Sugar or rowan berry sugar (for meringue, 1st portion)
• 70 g Sugar or rowan berry sugar (for meringue, 2nd portion)

Instructions

1. Peel apples, cut into eighths, and remove the core.
2. Mix the apple pieces with 60 g sugar (or rowan sugar), grated nuts, a little cinnamon, and the juice and finely grated zest of half an orange.
3. Fill the apple mixture into a buttered, ovenproof, and deep bowl and drizzle the melted butter evenly over it.
4. Bake in a preheated oven at medium heat (approximately 170°C) for about 15–20 minutes until the apples are tender but still firm.
5. For the meringue, first whip 30 g sugar (or rowan sugar) into the stiff egg white from three eggs, then fold in another 70 g sugar (or rowan sugar).
6. Spread half of the meringue mixture evenly over the apples and pipe the remaining portion with a pastry bag as a grid pattern.
7. Bake the cake again at very high heat (approximately 220°C) until golden brown.

Based on a cookbook by Hans Hofer (1964), adapted with AI.