Shortcrust Apple Cake with Meringue – A Homemade Classic

Shortcrust Apple Cake with Meringue – A Homemade Classic

There are certain bakes that simply smell like home. For me, this shortcrust apple cake with meringue is one of them – a delicate, buttery base, slightly tart apples with cinnamon, and a crisp, sweet meringue topping. In this version, I use spelt flour, which gives the pastry a subtle, lightly nutty flavor.

It’s the perfect cake for the weekend, family gatherings, or an afternoon coffee.

Ingredients

Shortcrust Pastry:

  • 320 g light spelt flour (type 650)

  • 200 g cold butter

  • 2 teaspoons baking powder

  • 3 tablespoons sugar

  • 5 egg yolks

Apple Filling:

  • 10 apples (preferably slightly tart)

  • 1 tablespoon cinnamon (or more, to taste)

Meringue:

  • 5 egg whites

  • 1 cup fine sugar

  • A pinch of salt

  • 2 tablespoons potato starch

Additionally:

  • Breadcrumbs (preferably spelt)

  • Powdered sugar for dusting

  • Butter for greasing the pan

Instructions

Prepare the Apples

Peel the apples and grate them using a coarse grater. Mix with cinnamon. Cook over medium heat until all the excess juice has evaporated. This step is important to prevent the cake from becoming soggy. Set aside to cool completely.

Make the Shortcrust Pastry

In a large bowl, combine the flour, cold diced butter, baking powder, sugar, and egg yolks. Quickly knead into a smooth dough, either by hand or using a mixer with a dough hook.

Divide the dough into two parts:

  • a larger portion for the base,

  • a smaller portion for the topping.

Shape into balls, wrap in plastic wrap, and freeze for 1–2 hours.

Assemble the Cake

Grease a 25 × 35 cm (9 × 13 inch) baking pan with butter.

Remove the larger portion of dough from the freezer and grate it on a coarse grater directly into the pan. Gently press it down with your hands to form an even base.

Lightly sprinkle the base with breadcrumbs, then spread the cooled apple filling evenly on top.

Prepare the Meringue

Beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, one tablespoon at a time, while continuously beating. Continue mixing for about 10 minutes, until the meringue is thick, glossy, and forms stiff peaks.

Add the potato starch and briefly mix until combined.

Spread the meringue over the apple layer. Finally, grate the remaining (smaller) portion of frozen dough over the top.

Baking

Bake at 190°C (375°F) for approximately 35–40 minutes, until the top is golden brown.

Allow the cake to cool completely before dusting with powdered sugar.

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