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Apple Beehive Cakes with Meringue Bees

Apple Beehive Cakes

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 60 minutes
  • Cook Time: 20 minutes
  • Total Time: 80 minutes
  • Yield: 12 Apple Beehive Cakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Apple Beehive Cakes with Meringue Bees are the perfect finish to your Rosh Hashanah or Fall meal. Light, lemony sponge cakes are topped with homemade apple pie filling and meringue beehives. It’s a fabulously delicious, fun and elegant dessert that will have everyone making a beeline for seconds!


Units Scale

For the Sponge Cake Bases

  • nonstick spray, propellant free
  • 1 cup gluten free 1:1 flour (I use blue bag Bob’s Red Mill)
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 4 large egg yolks, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon lemon extract
  • 1/3 cup water

For the Apple Pie Filling

  • 3 large apples (Fuji or Gala), peeled, cored and diced (around 1.5-pounds, yield 4 cups diced)
  • 1 tablespoon lemon juice
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon Kosher salt
  • 2 tablespoons corn starch
  • 1/4 cup cold water

For the Beehive Meringues & Bees

  • 4 large egg whites, room temperature
  • 1/2 cup granulated sugar
  • 24 sliced almonds

To Finish

  • honey for drizzling
  • mint leaves and pomegranate arils for garnish


For the Sponge Cake Bases

  1. Preheat oven to 350°F or 325°F convection.
  2. Spray a 12-muffin straight muffin tin with non-stick (propellant free) spray.  Set aside.
  3. In a medium bowl, whisk together the flour, baking powder and salt.  Set aside.
  4. In the bowl of an electric mixer using a whisk attachment, beat the egg yolks until thick and fluffy, around 3 minutes.  Slowly add the sugar and beat on high speed for another 2 minutes.
  5. Add the vanilla, lemon extract and water and mix until blended.
  6. Reduce the mixer speed to low and gradually add the flour mixture, scraping down the sides of the bowl, and mix until just blended.  Increase the mixer speed and mix for an additional two minutes until the batter is smooth.
  7. Scoop the batter into the prepared pan.
  8. Bake for 20-25 minutes until the cakes are lightly browned and bounce back when touched.
  9. Cool completely.

For the Apple Pie Filling

  1. Place the apples in a large pot, skillet or wok.  Cook over medium-high heat until the apples are soft and liquidy, around 7 minutes.
  2. In a one-cup measuring cup, whisk together the corn starch and water.  Add all at once to the apple mixture, stirring constantly, until the apples thicken to a pie filling consistency.
  3. Cool completely.

To Assemble the Cakes and Apple Pie Filling

  1. Turn the cakes onto a large baking sheet, cutting board or silicone mat top side down.
  2. Spoon the Apple Pie Filling over the tops of the cakes.  There will be extra filling.  Set it aside.

For the Beehive Meringues & Bees

  1. To pasteurize the egg whites:  Combine the sugar and egg whites in the bowl of an electric mixer.  Set the bowl over a pot of simmering water.  Whisking constantly, stir until the egg whites are hot and no longer feel gritty.
  2. Using high speed, whip the egg whites until stiff peaks form.  Transfer to a large pastry bag fitted with a large round tip.  You can also snip a hole in a gallon zipper bag.
  3. Pipe a beehive over the apple filling by going in concentric circles, a smaller circle each revolution.
  4. Using a kitchen blow torch, brown the beehive being careful not to make the beehives to dark.
  5. Repeat with the remaining cakes.
  6. To make the bees:  Pipe a small strip of meringe over the top of a hive.  Place a two slices of almond into the sides of the strip as wings.  Use the kitchen blow torch to lightly brown the bee.  Repeat with the remaining cakes.

To Finish

  1. Drizzle honey over a plate.  Place an Apple Beehive Cake over the honey and surround the cake with additional Apple Pie Filling.  
  2. Garnish with fresh mint leaves and pomegranate arils.
  3. Can be made 1 day in advance and stored in the refrigerator.


  1. Many local grocery stores sell ready made Dessert Shells which are indented pound cakes.  While they will definitely taste more commercial than making your own, you can save the step of making the cakes by using these.
  2. You can use a can of ready made apple pie filling, but once again, it will definitely not be as good or as fresh tasting as making it from scratch.
  3. To avoid pasteurizing the egg whites, you can purchase pre-pasteurized eggs and separate them as you would traditional eggs.  I would not recommend using refrigerated liquid egg whites as they don’t always whip properly.  There is something called “whipping whites” that can sometimes be found in your local grocery store.  Those come pre-pasteurized as well.
  4. Don’t want to make your own meringue bees?  You can buy them ready made.


  • Serving Size:
  • Calories: 200
  • Sugar: 31.5 g
  • Sodium: 64.1 mg
  • Fat: 1.6 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 44.4 g
  • Fiber: 1 g
  • Protein: 2.9 g
  • Cholesterol: 62 mg
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