Layered apple cake with almond base and meringue topping

This dessert is a study in contrast: a dense, rich apple and nut base topped with a light, crisp meringue cloud. Unlike a traditional sharlotka where fruit and batter are mixed, this version is built in layers, balancing the acidity of the apples, the sweetness of the meringue, and the earthiness of almonds. Technical Essentials The success of this cake relies on separating the eggs and a two-stage baking process. The yolks provide the structure for the base, while the whites create the topping. Adding starch to the batter stabilizes the crumb and ensures a tender texture, while lemon juice prevents the apples from oxidizing and cuts through the sugar. Ingredients Base and Filling: