Ingredients

For the Dough:

• Flour: 300g (2 cups)
• Sugar: 30g (2 tablespoons)
• Baking Powder: 1 teaspoon
  • Vanilla Sugar: 8g (1 teaspoon)
  • Cold Butter: 150g (2/3 cup)
  • Egg: 1

For the Filling:

• Butter: 35g (1.5 tablespoons)
• Roasted Walnuts: 50g, chopped

For the Meringue:

• Egg Whites: 4
  • Salt: A pinch
  • Sugar: 170g (3/4 cup + 1 tablespoon)
  • Almond Flakes: 30g, for sprinkling (optional)

Directions

1. Prepare the Dough:

• Press the dough evenly into a greased 24×24 cm baking pan.
• Prick the dough with a fork to prevent bubbles during baking.

2. Prepare the Filling:

• Core and dice 5 apples (about 850-900g).
  • In a pan, melt 120g sugar and 2 tablespoons honey over medium heat. Let the sugar caramelize slightly while stirring.
  • Add 35g butter and continue stirring for 2 minutes.
  • Add the diced apples and cook in the syrup for 8-10 minutes until softened.
• Stir in 50g roasted walnuts.

3. Assemble and Bake:

• Preheat your oven to 180°C (356°F).
• Spread the apple and walnut filling evenly over the dough.

• Bake the cake for 20 minutes.

4. Prepare the Meringue:

• After the cake has baked for 20 minutes, remove it from the oven and spread the meringue on top.
• Sprinkle with 30g almond flakes (optional).

5. Final Bake:

• Reduce the oven temperature to 160°C (320°F) and bake the cake for another 35-40 minutes, until the meringue is golden brown.

• Let the cake cool completely before slicing and serving.

Serving Suggestions

Cooking Tips

• Use a tart apple variety like Granny Smith for a tangy contrast to the sweet caramel filling.
• Be careful not to overbeat the meringue; stop once stiff peaks form.

Nutritional Benefits

• Apples: High in fiber and vitamins, adding a fresh, fruity flavor to the cake.

• Walnuts: Rich in healthy fats and omega-3s.

Dietary Information

Nutritional Facts (per serving, assuming 12 servings)

• Calories: 320
• Total Fat: 16g
• Saturated Fat: 7g
  • Cholesterol: 50mg
  • Sodium: 80mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 3g
  • Sugars: 27g
  • Protein: 5g

Storage

• Store leftover cake in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate the cake for up to 5 days.