Several nights ago I baked a cake called torta di mele or apple cake with a crackly meringue from "The italian Country Table" by Kasper because it sounded interesting having crackly meringue on top of moist and light apple cake.
I don't think this cake came out right, although I never had torta di mele before. When it was still hot, it seemed light, but when it cooled, it became wet looking and very dense. What causes wet cake? Underbaking? I baked 15-20 minutes (the recipe called for 60-70 minutes)longer than the recipe. I did like the appearance of crackled meringue on top though.
Nona (another foodie and hapa)