Buy all ingredients right below the recipe
INGREDIENTS FOR THE PIE
- 500 g peeled and cored apples
- 150 g granulated sugar
- 60 g vanilla pudding powder
- 20 g vanilla sugar
- 50 g raisins
- 50 g chopped almonds
- 3 tablespoons apricot jam
- juice of ½ lemon
- pinch of cinnamon
- 1 sponge cake base with a diameter of 28 cm
INGREDIENTS FOR THE MERINGUE
- 70 g granulated sugar
- 3 egg whites
WINE PAIRING
- This dessert pairs perfectly with a sweet or semi-sweet white wine. You can also opt for a sparkling wine.
INSTRUCTIONS
- 1Cut the apples into 1.5 cm cubes.
- 2Pour 500 ml of water into a large saucepan, add sugar and bring to 38–40 °C over medium heat. Then remove 150 ml of the sweet water, mix it with the pudding powder, and pour the pudding mixture back into the saucepan. Bring to a boil, stirring constantly, then reduce the heat to less than a third.
- 3Add the chopped apples, vanilla sugar, and cinnamon and simmer slowly for 10 minutes over low heat. Pour in the lemon juice, mix, and cook until the apples are soft. If the mixture is thicker than semi-liquid, add a little water.
- 4Once the apples are soft, add the raisins and almonds, mix, remove from heat, and let cool.
- 5Place the cake base into a cake tin and spread the surface with apricot jam. Spread the apple mixture over the jam and chill in the refrigerator.
- 6Whisk the egg whites with sugar into a firm meringue. Spread it over the pie with a spatula and brown it with a kitchen torch, or briefly place it under a preheated grill in the oven and bake until golden.
Tip
For preparation, you will need a 28 cm diameter cake tin and a spatula.
Roman Vaněk
Together with Rohlik, we've put together a selection of the most popular recipes from my cookbooks and paired them with the right ingredients. Let us know how your meal turned out #rohlikchef