Summary

Ingredients

For the dough:

• 125 g butter, soft
• 3 egg (s)
• 125 g suar
• 1 packet vanilla sugar
• 200 g wheat flour
• 2 teaspoons, leveled baking powder
• 1 pinch (s) salt
• 1 lemon (s), untreated, remove the zest it
• 1 tablespoon milk
• Fat for the shape

For the filling:

• 600 g apples
• 1 lemon (s), add the juice from it
• water
• 50 g powdered suar
• 1 teaspoon cinnamon

For the meringue topping:

• 2 egg whites
• 50 g powdered suar
• 1 pinch (s) salt

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Instructions

1. Mix the butter with a mixer (highest setting) until creamy, then gradually add the sugar, vanilla sugar, salt and lemon zest. Then stir in the eggs one by one. Mix 200 g flour with baking powder, sieve and gradually stir in (medium setting). Add enough milk until the batter is smooth and thick. Pour the dough into the greased form (26 cm, baking paper on the bottom) and smooth it out.
2. Peel and core the apples and cut in halves or quarters. So that the apple halves do not turn brown immediately, put them in lemon water for temporary storage. Slice it into thin slices (approx. 2 mm) with a kitchen slicer or cut extremely thin with a fine knife.
3. Mix the powdered sugar and cinnamon and place in a sieve. Place about half of the apple slices on the dough, sift half of the sugar-cinnamon mixture on top, the rest of the apples on top, and the rest of the cinnamon sugar on top. Now bake the dough with topping for 30 minutes in a preheated oven at 175 ° C.
4. Prepare the meringue after baking for 20 minutes. Separate the egg whites from 2 eggs, add salt and beat until very stiff (highest setting). Sieve the powdered sugar in small amounts. After 30 minutes of baking, add the meringue to the cake and bake for another 10 minutes.
5. Tips:
6. Only take the yellow from the lemon peel, the white is bitter and spoils the taste.
7. Everything that comes into contact with the protein must be completely fat-free. So bowl, mixer and possible other kitchen utensils (spoon, etc.). The egg whites turn out particularly well in a cool bowl.
8. If you have concerns about apple allergies, you should fall back on old apple varieties from grandma’s garden. These are easier to digest with light apple allergies. I myself took apples from an ancient corn apple.