Sweep of the Heart

DINA’S APPLE CAKE RECIPE

4 egg yolks

2/3 cup white sugar

1 stick of butter (1/2 cup)

1/3 cup of sour cream

1 1/2 cup flour

1 tsp baking powder

1 pinch of salt

1 Tbsp vanilla extract

Zest of 1 lemon

3-4 large Granny Smith or other baking apples

1 tsp of cinnamon

1 pinch of flour

4 egg whites

2/3 cup white sugar

a mixer

springform pan

Preheat oven to 350 degrees. Grease a springform pan. I used 2 6-inch ones, because smaller cakes are easier to store, but one 9 or 10 inch springform pan would work as well.

Separate egg yolks from egg whites. Refrigerate egg whites.

Grate zest from 1 lemon. Peel apples, slice them into 1/2 inch thick slices, add cinnamon and flour. Mix thoroughly. If the apples are on the sweeter side, add a bit of lemon juice. Set aside.

Cream 2/3 cups sugar with room temperature butter with a hand mixer. Add egg yolks one by one, mix thoroughly. Add sour cream, vanilla, and lemon zest. Mix.

In a separate bowl combine flour, baking powder, and salt. Mix. Add to the wet ingredients and pour into the springform pan. Layer the apples on top. Bake for 30 minutes.

After 30 minutes, removed the pan from the oven. Whip egg whites until stiff peaks form. Add sugar a little at a time and continue whipping until meringue forms and the entire 2/3 cup of sugar is gone.

Layer meringue on top of the apples. Bake for additional 20 minutes. Meringue should be blush and pretty. Remove from oven and let cool to room temperature. Gently run a knife along the edge of the pan just like Dina did, to cut meringue, otherwise when you release the pan, half of it will come off. Release the pan and lift straight up.

Enjoy with tea or your favorite beverage.