Are you looking for a dessert that combines the delicacy of buttery pastry, the juiciness of garden apples, and the lightness of baked meringue? Baron’s Apple Slices (also known as Countess Cake) are the absolute pinnacle of traditional homemade baking. This dessert delights every guest and usually disappears from the baking tray in a flash.
The magic of this recipe lies in its unique texture. While the bottom layer of dough forms a firm and delicate base, the top third of the dough is coarsely grated directly onto the whipped egg white meringue. In the oven, this creates a beautiful, crispy lattice that locks in the hot, cinnamon apples. Let’s prepare this renowned dessert step by step!
| Parameter | Value |
|---|---|
| Preparation Time | 25 minutes (+ time for dough to chill) |
| Baking Time | 35–45 minutes at 180 °C |
| Difficulty | Easy |
| Main Flavours | Delicate buttery pastry, cinnamon apples and fluffy baked meringue |
Ingredients You Will Need
For the delicate Baron’s pastry:
- 450 g semi-coarse flour: Sifted for better texture.
- 150 g powdered sugar
- 250 g vegetable baking fat: (e.g., Hera) or real butter for even better flavour.
- 4 egg yolks: (Save the whites for the meringue topping).
- ½ packet of baking powder
For the juicy filling and meringue topping:
- 1 kg apples: Coarsely grated (fresh from the garden or preserved from compote).
- 150 g powdered sugar: Adjust the amount according to the tartness of the apples.
- Ground cinnamon: To taste (don’t be shy, apples love it).
- Meringue from 4 egg whites: Left over from making the dough.
Step-by-Step Preparation
1. Making a Smooth, Delicate Dough
In a large bowl, beat four egg yolks with powdered sugar using a whisk or mixer until pale and fluffy. Add grated or diced softened fat and the semi-coarse flour mixed with half the baking powder. Quickly knead by hand into a smooth, firm, and slightly greasy dough. Separate about one third of the dough, wrap it in cling film, and place it in the fridge or freezer to chill.
2. Preparing the Base on the Baking Tray
Take the remaining two thirds of the dough and place it on a standard large baking tray. You can line the tray with baking paper for easier removal of the cake. Use your fingers and palms to evenly press the dough across the entire tray right up to the edges. The dough is fatty enough that you don’t need to grease the tray.
3. Layering Cinnamon Apples and Meringue
Peel and coarsely grate the fresh apples. If they are extremely juicy, gently squeeze out the excess juice with your hands so the cake doesn’t get soggy. Evenly spread the apples over the dough, sprinkle them with cinnamon and powdered sugar to taste. In a clean bowl, whip the four reserved egg whites into a stiff, firm meringue and carefully spread it over the apple layer using a spatula.
4. Grating the Dough and Baking Until Golden
Take the chilled third of dough out of the freezer. Use a standard grater to coarsely grate the dough evenly over the entire surface of the meringue, creating a beautiful lattice effect. Place the tray in an oven preheated to 180 °C and bake for about 35 to 45 minutes. The cake is ready when the grated pieces on top are nicely golden and the meringue is baked through.
5. Serving
Remove the finished Baron’s slices from the oven and let them cool completely on the tray. The delicate pastry needs time to set, and the meringue will slice cleanly once cooled. Before serving, you can lightly dust each square with powdered sugar. They taste wonderful with afternoon coffee!
Frequently Asked Questions (FAQ)
Absolutely! If you replace vegetable fat (e.g., Heru) with regular honest butter in a 1:1 ratio, the cake will be even tastier, softer, and will acquire an incredibly fragrant buttery aroma. Just let the butter soften slightly at room temperature before processing.
This happens if the apples under the meringue were too wet. Excess apple juice starts to evaporate during baking, and the hot steam moistens the meringue from below. Therefore, always squeeze the apples thoroughly in your hands before applying them to the dough. It can also help to add a teaspoon of cornstarch to the meringue while whipping.
This recipe is an absolute icon with apples, but the crumbly base with meringue works great with other fruits as well. You can try firm jams, canned or fresh apricots sliced, or in summer, fresh rhubarb with cinnamon. The process of grating the top dough remains exactly the same.
Baron’s apple slices with fluffy meringue are clear proof that traditional delicate desserts simply never go out of style and always make a stunning centrepiece on the family table. Enjoy!
