Apple and Pineapple Meringue Cake

I have very fond memories of this cake because I always remember my mom making it in the summertime. The cake is composed of a layer of grated apple and crushed pineapple sandwiched in between two layers of shortbread cake and then topped with meringue. Just writing a description of it makes my mouth water. This cake has been passed down from generation to generation as my grandmother used to make it as well, back in Tashkent. In fact, my mom recently informed me that back then they used to make it only with apple since pineapple was not readily available to them. It was only once my mom moved to Canada that she altered the recipe and added pineapple as well. Personally, I love the flavor so I definitely can't complain!

Although I have made this cake together with my mom in the past, I have never tried baking it on my own until now. My brother was hosting a barbeque for his birthday and it was Hawaiian themed. I thought this cake would be perfect for the occasion and decided to whip it up. My mom helped me out by translating the recipe from Russian and explaining her technique for making the cake. Despite some initial problems I had whipping the egg whites, the meringue layer still puffed up in the oven and had the perfect crispy texture on the outside and marshmellowy softness on the inside. Many people came up to me during the party and commented on the cake and the next day my mom tasted it for herself; it got her seal of approval and in my books, that's a success!

Apple and Pineapple Meringue Cake

• 4 eggs, separated
• 2 cups sugar
• 6 tbsp (100 g) unsalted butter, softened
• 3 cups flour
• 1/4 tsp baking powder
• 1 medium-sized apple, grated
• 1 can crushed pineapple or pineapple tidbits

1. Beat together the egg yolks and 1 cup of sugar. Beat in the softened butter in pieces.
2. Mix in the flour and baking powder until a crumbly mixture forms.
3. Spray a 10" springform pan with cooking spray and then spread half of the mixture along the bottoms and 1 cm up the side.
4. In a separate bowl mix together the apple and pineapple and then spread the mixture evenly over the shortbread layer in the pan.
5. Top the fruit layer with the remainder of the shortbread mixture and spread it evenly across.
6. Bake for 30 minutes at 350 degrees Fahrenheit.
7. Meanwhile, beat the egg whites with the remaining 1 cup of sugar until stiff peaks form.
8. Take the cake out of the oven and reduce the temperature to 305 degrees Fahrenheit. Starting from the center, place spoonfuls of meringue all along the top of the cake until the entire surface is covered.
9. Return the cake to the oven for another 20 minutes. Turn off the oven and leave the cake inside for 50 minutes before removing.