Ooey-Gooey Apple Pie Blitz Torte
Here's the full recipe from my video tutorial on how to make my Ooey-Gooey Apple Blitz Torte. This dessert has the holidays written all over it! This is how I would typically do flavor profiling on almost all of my cakes. It seems like a lot of work, but definitely worth the labor of love.
Ingredients:
Meringue
1 cup egg whites
1 cup granulated sugar
⅓ tsp baking powder
½ cup cashews or your any of your favorite toasted nuts (cashews pair so well with the Sabayon and meringue in this dessert).
Cake
3 cups flour
2 cups sugar
1 tbps. Baking powder
1/2 c non-fat dry milk
11/4 cups water
1 Tbsp vanilla
1/2 tsp pink Himalayan salt
1/2 c veggie oil
3 eggs
1 tsp almond extract
Sabayon Sauce
1 can condensed milk
8 yolks
1 tsp vanilla
2 tbsp. butter
Apple Pie Filling
4 medium apples
3 tablespoons water
2 tablespoons butter
1 teaspoon cinnamon
⅓ cup sugar
2 tablespoons cornstarch
2 tablespoons water
Instructions:
Meringue
Preheat oven to 350° F.
Prepare by lining and greasing 2 8-inch layer pans with removable bottoms or stainless steel cake rings. Set aside.
In a bowl, beat egg whites until medium stiff peaks form. Set aside.
Cake
In another bowl, mix all of your dry ingredients: flour, sugar, baking powder, salt and powdered milk.
Add your wet ingredients: eggs, water, vanilla, eggs and veggie oil. Mix until combined.
Divide and spread batter into pans.
Divide meringue over batter into thirds, leaving 1/3 to the side
Sprinkle each pan with almonds.
With a cake ring on a Silpat or parchment paper, spread meringue inside the cake ring, using it as a stencil. Bake at 350F, until the edges are crisp, and tops are golden brown. The middle should have bounce and still fluffy. Set aside.
Sabayon Sauce
On a double-boiler, combine yolks, condensed milk and salt.
Stir continuously until mixture thickens and pale yellow in color.
Add vanilla and butter, then store in the fridge to chill.
Apple Pie Filling
Cut apples into small, even cubes.
In a sauce pan, cook apples, water, butter and Pumpkin Pie spice, until apples are tender.
Add slurry of cornstarch and water mixed together to thicken the filling. Cook for 1 1/2 to 2 minutes to cook out the starch.
Add vanilla. Store in a plastic container and chill.
Finish Cake:
Cover cakes with foil, tenting it, making a dome shape, so the meringue doesn't touch the foil as it rises. Bake cake until cake tests done and meringue is set.
While cake is baking, make the Apple Pie filling and Sabayon Sauce (see above)
Remove cake from pans and allow to cool. Place 1st layer meringue side up unto a plate with a lip or a wide pie pan, so the sauce doesn't flow out.
Spread Sabayon Sauce with Apple Pie filling on top.
Place other layer on top with meringue side up and repeat fillings.
Place meringue piece on top and finish with cashews, meringues or any edible decorative pieces you desire. Set in the fridge to chill, before serving. Enjoy!
