Hungarian Apple Meringue Cake – Traditional Almás-Meringues Sütemény
Instructions
1. Make the Pastry
In a large bowl, combine the flour, baking powder, sugar, and salt.
Add the softened butter and rub it into the flour until the mixture resembles fine crumbs.
Add the egg and vanilla. Mix until a soft dough forms. If the dough feels too dry, add a little sour cream.
Wrap the dough and refrigerate for about 30 minutes.
2. Prepare the Apples
Peel and grate the apples.
Place them in a pan with the sugar, cinnamon, lemon juice, and butter.
Cook over medium heat for approximately 8–10 minutes, stirring occasionally.
The apples should soften and release their excess moisture.
Stir in the breadcrumbs and allow the filling to cool slightly.
3. Prepare the Cake Base
Preheat the oven to 350°F (175°C).
Press or roll the pastry into a greased rectangular baking pan, approximately 9 × 13 inches (23 × 33 cm).
Prick the surface lightly with a fork.
Bake the base for about 10–12 minutes, just until it begins to set.
4. Add the Apple Layer
Spread the cooled apple mixture evenly over the partially baked pastry.
Smooth the surface with a spatula.
5. Make the Meringue
Beat the egg whites until they begin to become foamy.
Gradually add the sugar while continuing to beat.
Add the lemon juice or vinegar and vanilla.
Continue beating until the meringue is thick, glossy, and holds stiff peaks.
Spread the meringue evenly over the apple layer.
6. Make the Crumble
Combine the flour and sugar.
Rub in the cold butter until coarse crumbs form.
Stir in the chopped walnuts if using.
Sprinkle the crumble generously over the meringue.
7. Bake
Return the cake to the oven and bake for approximately 25–30 minutes, or until the topping is lightly golden and the pastry is completely baked.
If the meringue begins browning too quickly, reduce the oven temperature slightly.
8. Cool Before Cutting
Allow the cake to cool completely before slicing.
For the cleanest cuts, refrigerate it for a short time after cooling.
Dust lightly with powdered sugar before serving if desired.
Tips for the Best Hungarian Apple Cake
Drain the apples well. Too much liquid can make the pastry soggy.
Use tart apples. A slightly sour apple gives the cake a wonderful contrast with the sweet meringue.
Don’t overbeat the meringue. Beat until stiff and glossy, but avoid allowing it to become dry and grainy.
Let it cool completely. The layers become much easier to cut once the cake has cooled.
Add walnuts for extra texture. Chopped walnuts are especially delicious with the apples and cinnamon.
A Wonderful Hungarian Dessert
Apple desserts have a special place in Hungarian home baking, and this layered version combines several beloved textures in one cake. The buttery pastry provides a rich foundation, while the cinnamon apples create a soft and fragrant center.
The fluffy meringue adds sweetness and lightness, while the golden crumble provides a satisfying crunch.
Serve a square with a cup of Hungarian coffee or tea for a simple afternoon treat.
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