for the apple center
6-7 apples (golden delicious) peeled and cut into thin slices
1/2 cup sugar
2 2 tablespoons lemon juice
1 piece of cinnamon
1 tsp butter
for the cake
1 cup all purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter at room temperature
1 & 1/4 cup sugar divided in half (the other half is for when making the meringue)
4 egg yolks (use the whites for the meringue)
1 tsp vanilla extract
3 tbs whipping cream
for the meringue
sugar (what’s remaining after you make the cake)
4 egg whites
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
1/2 cup slivered almonds
1. First, make the apple center. Add the apples, sugar, lemon juice and cinnamon stick to a large pot and heat over medium heat until all the water released evaporates. Do not stir too much, otherwise the apples will break and look ugly. Once the water has evaporated, add 1 tsp butter and let the apples cool.
2. Preheat the oven to 175C.
3. Second, make the cake. Beat the butter with sugar. Add the egg yolks one at a time and the vanilla extract. Add the flour and milk until it becomes a soft dough. Butter and flour 2 spring form pans (about 9.5 inches across) and spread the dough evenly in the pans.
4. Third, make the meringues. Beat the egg whites with lemon juice to soft peaks. Then add the sugar very slowly (like a teaspoon or tablespoon at a time) and then slowly add the vanilla extract. Divide the meringue in half and spread each half over top each cake batter. Arrange almonds in a pattern (or not) over top the meringues.
5. Bake the cakes at 175C for 45 minutes – they should be golden brown. Let cool slightly and then remove from pans to further cool. Once cool, add the apples on top of 1 of the cakes and place the other cake on top of the apples and serve.
6. The cake will taste good over the next few days, though it will become softer in the middle as some of the meringue combines with the apples, but this actually tastes really nice so I don’t see it as an issue.