Ingredients
Equipment
Method
Prepare the Pans
- Preheat the oven to 325°F (165°C). Line two 8-inch round cake pans with parchment paper. Lightly grease the pans first if needed to keep the parchment securely in place.
Mix the Almond Ingredients
- In a bowl, whisk together the almond flour, chopped or sliced almonds, cornstarch, and salt. Set aside.
Whip the Egg Whites
- Place the room-temperature egg whites in a clean, dry mixing bowl. Beat until foamy, then gradually increase the mixer speed.
- Slowly add the granulated sugar while continuing to beat. Continue until the mixture is glossy and forms firm peaks. Add the vanilla extract and mix briefly.
Fold in the Almond Mixture
- Add the almond mixture in two or three additions. Gently fold with a rubber spatula until just incorporated. Avoid overmixing so you preserve the air in the meringue.
Bake the Cake Layers
- Divide the mixture evenly between the prepared cake pans. Spread into even layers.
- Bake for 25–30 minutes, or until lightly golden, set, and dry on the surface.
- Remove from the oven and allow the layers to cool completely before removing them from the pans.
Prepare the Maple Apples
- Melt the butter in a large skillet over medium heat. Add the sliced apples and cook until they begin to soften while still retaining their shape.
- Add the maple syrup, lemon juice, cinnamon, and vanilla extract. Continue cooking until the apples are tender and coated in a glossy maple glaze.
- Remove from the heat and cool completely.
Make the Cream Filling
- Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
- In another bowl, whip the chilled heavy cream until soft-to-medium peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Assemble the Cake
- Place one completely cooled almond meringue layer on a serving plate.
- Spread the cream filling evenly over the top, leaving a small border around the edge.
- Arrange the cooled maple apples over the cream.
- Carefully place the second meringue layer on top without pressing down heavily.
Garnish and Chill
- Top the cake with additional maple-glazed apples and toasted sliced almonds. Add a light maple syrup drizzle if desired.
- Refrigerate for 30–60 minutes before serving to allow the cake to set.
Serve
- Use a sharp knife to cut the cake into portions. For clean slices, wipe the knife between cuts.
- Serve chilled or slightly tempered, depending on your preferred texture.
Notes
Use room-temperature egg whites for the most stable meringue.
Make sure the mixing bowl and beaters are completely clean and dry, with no trace of egg yolk or grease.
Add sugar gradually rather than all at once for a smoother, more stable meringue.
Fold the almond mixture gently to prevent deflating the whipped egg whites.
Choose firm apples such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith so they maintain their shape during cooking.
Allow the maple apples to cool completely before assembling the cake.
If the apples produce excess liquid, reduce the maple mixture slightly before cooling them.
Small cracks in the meringue layers are normal and can be beautifully concealed with the cream and apples.
For the best texture, assemble the cake on the day it will be served.
Store assembled leftovers covered in the refrigerator and enjoy within 1–2 days.
For longer advance preparation, store the meringue layers, maple apples, and cream filling separately and assemble shortly before serving.
This recipe is vegetarian and can be gluten-free when all packaged ingredients are verified gluten-free. It is not vegan, keto, or traditionally low-carb.
Make sure the mixing bowl and beaters are completely clean and dry, with no trace of egg yolk or grease.
Add sugar gradually rather than all at once for a smoother, more stable meringue.
Fold the almond mixture gently to prevent deflating the whipped egg whites.
Choose firm apples such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith so they maintain their shape during cooking.
Allow the maple apples to cool completely before assembling the cake.
If the apples produce excess liquid, reduce the maple mixture slightly before cooling them.
Small cracks in the meringue layers are normal and can be beautifully concealed with the cream and apples.
For the best texture, assemble the cake on the day it will be served.
Store assembled leftovers covered in the refrigerator and enjoy within 1–2 days.
For longer advance preparation, store the meringue layers, maple apples, and cream filling separately and assemble shortly before serving.
This recipe is vegetarian and can be gluten-free when all packaged ingredients are verified gluten-free. It is not vegan, keto, or traditionally low-carb.