Ingredients for Aeblekage Danish Applecake
- 1 cup (2 sticks) softened unsalted butter
- 1 ½ cups granulated sugar (for cake), ½ cup granulated sugar (for meringue)
- 4 large egg yolks
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon lemon zest
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup milk
- 6-8 medium apples (about 6 cups)
- 2 large egg whites
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
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How to Make Aeblekage Danish Applecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch deep pie dish or cake pan.
- Cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large egg yolks one at a time, then stir in 1 tablespoon lemon zest.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk and 1 teaspoon vanilla extract, beginning and ending with the dry ingredients. Mix until just combined.
- Peel and thinly slice 6-8 medium apples (about 6 cups). Arrange apple slices evenly over the batter, pressing them in gently.
- Sprinkle the apples generously with 2 teaspoons ground cinnamon.
- Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the apples aren't browning fast enough in the last 15 minutes, cover loosely with foil.
- While the cake is baking, prepare the meringue: In a clean, dry bowl, beat 2 large egg whites with ½ cup granulated sugar until stiff, glossy peaks form.
- Spread the meringue over the top of the cake after the 60-minute mark and bake for an additional 10-15 minutes, or until the meringue is lightly browned and the cake is cooked through.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
1156g
Fat
176g
Carbs
140g
