Apple sheet cake with coconut meringue and raisins

Tip: tap a step to mark it as done.

1. Partially bake the cake base

   Pour the rum over the raisins and let them soak. Beat the egg yolks with the Palmarin and powdered sugar until creamy. Gradually incorporate the sifted flour mixed with the baking powder and the milk, then add the grated lemon zest. Pour the batter into a sheet pan greased and dusted with coarse wheat flour. Bake in a preheated oven at 170 °C (340 °F) for 30–35 minutes.

2. Cook the apples

   Place the coarsely grated apples in a saucepan, add 150 ml water and the granulated sugar, and simmer. Once the apples soften, stir the banana pudding mix into 100 ml water and pour it into the apples. Bring to a boil and cook for 1–2 minutes. Remove from the heat and stir in the rum-soaked raisins.

3. Whip the coconut meringue

   Beat the egg whites with the lemon juice and granulated sugar until stiff peaks form, then gently fold in the shredded coconut.

4. Finish baking

   Spread the apple filling over the partially baked cake base and spread the coconut meringue on top. Return the cake to the oven for another 15–20 minutes.

   Recipe by: Martuška Mlynarciková

Tip: Spread the coconut meringue all the way to the edges of the pan so it does not shrink and pull away from the apple filling during baking.

This recipe was translated from the Slovak original: Jablčník s kokosovým snehom a hrozienkami