The specialty of Irma’s grandmother who came from Lübeck, Germany. This is not at all like a standard soufflé, nor is it like a cake. But like so many desserts that defy labels, it is one of our absolute favorites.

Peel, core, and thinly slice:

Melt in a large heavy skillet:

Add the apples and cook over medium heat, stirring often, until tender, about 5 minutes; do not let them brown. Reduce the heat to low. Combine in a medium bowl and pour over the apples:

Stir until thickened. Transfer to a large bowl to cool.

Preheat the oven to 325°F. Grease a 13 × 9-inch baking dish.

Whip in a large bowl until stiff but not dry:

Gently fold the beaten egg whites into the apple mixture. Spread in the prepared baking dish. Combine and sprinkle over the top:

Bake until the top is a deep golden brown and springs back when pressed, about 45 minutes. The cake may be served hot, but it is best very cold, covered with: