Quick lemon dove cake with apples, yogurt, and meringue, an easy and quick dessert made in a dove mold. It’s a simple apple yogurt cake, without butter, with meringue that makes it elegant, beautiful, and even more delicious. A fantastic cake perfect from breakfast onwards, with a good lemon scent, lots of apples that make it even softer and moister, and also pleasant, with apple chunks found scattered in the batter, for a special cake great to enjoy at any time of the day, even as a dessert after a meal.
- Difficulty: Very Easy
- Cost: Very Low Cost
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Quick Lemon Dove Cake with Apples, Yogurt, and Meringue
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 3 eggs
- 1 lemon (juice and zest)
- 2 1/2 tsp baking powder
- 2 Golden apples
- 1/2 cup plain yogurt
- 1/3 cup sunflower oil
- 2 egg whites
- 2 tbsps water
- 2/3 cup sugar
- to taste colored sprinkles
- to taste chocolate eggs
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Baking pan
- 1 Saucepan
- 1 Teaspoon
- 1 Spatula
Steps for Quick Lemon Dove Cake with Apples, Yogurt, and Meringue
Work the sugar with lemon zest in a bowl, rubbing with your hands, then add the eggs and beat with the electric whisk until you get a light and fluffy mixture.
Then add the yogurt and continue beating with the whisk. Gradually add the oil while continuing to beat. Finally, add the sifted flour and gently beat. Lastly, add the baking powder and the juice of 1 lemon.
Peel 2 apples, cut them into chunks, sprinkle with lemon, mix, and add to the batter, mix and pour into a metal dove mold, buttered and floured. If using paper molds, at least 5 eggs are needed, and everything should be increased in proportion to them.
Bake in a preheated static oven for about 30 minutes, until the cake is golden, perform the toothpick test, if it comes out dry, you can remove it from the oven and let it cool out of the mold.
Separate the yolks from the egg whites and whip the egg whites until stiff peaks form.
In a saucepan, put the water with the sugar and bring it to 250°F (121°C). At that point, immediately pour it into the egg whites and continue whipping with the electric whisk. Add a bit of lemon juice to make it even more delicious.
Spread the meringue over the entire surface of our dove cake, or faux dove cake. Finally, garnish with colored sprinkles, I also added some multi-flavored candy eggs, truly a surprise for whoever receives it in their slice.
The cake can be stored in a pantry, under a glass bell, for 4-5 days, even more without apples, but I doubt it will last that long, mine was almost gone after 24 hours.
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