Apple-Macaroon Cake
- 4 egg whites
- 50 grams sugar
- 250 grams macaroons (in Denmark: the Karen Volf kind)
- 75 grams flour
- 125 grams butter, melted
- 2-3 thinly sliced apples
- Almond slivers
Beat the egg whites and add the sugar just before they become completely stiff (meringue texture). Crush the macaroons, add flour & melted butter and mix it with the apple slices. Fold the meringue gently into the apple mixture and pour the whole lot into a greased regular size tin (22 cm * 6,5 cm) lined with paper BOTH in the bottom and on the sides as the mixture turns really sticky in the oven. Sprinkle with the almonds and bake at 160 degrees for an hour or until it turns golden and doesn’t stick. Leave to cool and serve with a mixture of creme fraiche, whipped cream and a bit of cinnamon.
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And thanks for the recipe.
I have tried the Heureka receipe twice. the dessert is delicious though I would recommend that the amount of sugar be reduced to 30 grams instead of 50 as the Danish maracroons are rather sweet. I like a dash of lemon juice on the apples as well.
@ Benedikte: Maybe a baked custard of some sort, where you don’t need them to be pasteurised. I recommend making bread and butter pudding. Let me know if you’d like to try it, and I’ll make a post about it for you.
@ Suzanne: Thanks for the input – I am very fond of reducing sugar where it doesn’t hurt the flavour, so I’m glad you thought of it. Must try the lemon juice part next time too.