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Very Moist Apple Cake
A fluffy, buttery cake packed with golden apple pieces, hazelnut flour and a hint of cinnamon. Perfect for an afternoon snack or a kid‑friendly dessert. The cake stays moist thanks to a light meringue fold and can be finished with a warm apricot‑jam glaze and a scoop of vanilla ice‑cream.
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Critical Success Points
- • Whipping the egg whites to stiff peaks without any yolk or fat contamination.
- • Folding the meringue into the batter gently to keep the mixture airy.
- • Baking at the correct temperature (170 °C) and not opening the oven early.
Safety Warnings
- • Handle the hot oven and pan with oven mitts to avoid burns.
- • Use a sharp knife when cutting apples; keep fingers tucked.
- • Do not over‑whisk the egg whites; they can become grainy and collapse.
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