Name: Apple and berry meringue cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12
Ingredients: Apple and Berry Meringue Cake; 150 gram butter, at room temperature; 1 1/2 cup caster sugar; 2 eggs, at room temperature; 1 1/3 cup self-raising flour; 1/3 cup milk; 300 gram frozen mixed berries; 2 teaspoon cornflour; 385 gram can sliced apple; 3 egg whites, at room temperature; whipped cream, to serve

Apple and berry meringue cake

Experience the brilliant combination of warm stewed fruits and a sweet fluffy meringue top in this beautiful cake.

Serves 12

Prep

20M

Cook

30M

Total

50M

Ingredients

Apple and Berry Meringue Cake

150 gram butter, at room temperature

1 1/2 cup caster sugar

2 eggs, at room temperature

1 1/3 cup self-raising flour

1/3 cup milk

300 gram frozen mixed berries

2 teaspoon cornflour

385 gram can sliced apple

3 egg whites, at room temperature

whipped cream, to serve

Method

Apple and Berry Meringue Cake

1.Preheat oven to 180°C (160°C fan-forced). Grease and line a 30 x 20cm slice pan with baking paper, extending paper at long sides for handles.

2.Using an electric mixer, beat butter and half the sugar until light and creamy. Beat in eggs until combined. Stir in sifted flour and milk, in 2 batches, until just combined. Spread mixture in prepared pan; level surface. Bake for 20 minutes or until light golden and just firm.

3.Meanwhile, cook and stir berries in a saucepan over moderate heat until thawed. Blend cornflour with 2 teaspoons water in a small bowl; add to berries in pan. Cook and stir for 2 minutes or until thickened. Remove from heat. Cool in pan for 10 minutes. Arrange apple over cake in a single layer. Spoon berry mixture evenly over apple.

4.Increase oven temperature to 220°C (200°C fan-forced). Using an electric mixer, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add remaining sugar, beating well after each addition, until sugar dissolves and mixture is thick, glossy and firm peaks form. Spread meringue evenly over fruit. Bake for 10 minutes or until golden.

5.Stand for 10 minutes. Transfer to a heatproof board. Serve warm with cream.