Summary

Ingredients

For the dough:

• 200 g flour
• 80 g butter
• 60 g powdered suar
• 1 egg (s)
• 0.5 teaspoon ½ baking powder
• 1 pinch (s) salt
• Fat, for the shape
• Flour, for the work surface

For covering:

• 250 ml apple juice
• 600 g apples, e.. Elstar, peeled and diced
• 2 tablespoon lemon juice
• 1 pck.pudding powder, vanilla flavor)
• 5 tablespoon apple juice, or water, to mix the pudding powder
• 3 tablespoon powdered sugar
• 1 pinch clove powder
• 2 pinches cinnamon powder
• 1 stick cinnamon
• 3 tablespoon ladyfingers, crumbled
• 3 egg whites
• 1 pinch (s) salt
• 100 g suar

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Instructions

1. Knead the flour, powdered sugar, salt, egg and butter (in pieces) to form a smooth shortcrust pastry. Wrap the dough in cling film and leave to rest in the refrigerator for about 1 hour.
2. In the meantime, prepare the abundance. Peel the apples, first into slices, then cut into cubes (approx. 8 mm). Put the apple cubes in a bowl, drizzle with the 2 tablespoons of lemon juice and mix. Bring 250 ml apple juice with the cinnamon stick and the spices to the boil, add the apples and steam for approx. 3-5 minutes. Pour into a sieve, catching the juice.
3. Put the juice back in the saucepan. Now mix the pudding powder with 5 tablespoons of apple juice or water and 3 tablespoons of powdered sugar. Bring the juice back to the boil and stir the pudding powder into the saucepan, bring to the boil while stirring, fold in the apple cubes, allow to cool. Remove the cinnamon stick again.
4. Line a springform pan with baking paper or grease it. Roll out the dough on a floured work surface, leaving some of the dough for the edge. Place the dough base in the mold, form a roll from the remaining dough, roll it flat and use it to line the edge of the springform pan. Prick the bottom several times with a fork and distribute the ladyfingers evenly on top.
5. Preheat the oven to 180 ° hot air.
6. Now fill the apple compote into the mold and smooth it out. Pre-bake the cake for 35 minutes. Towards the end of the baking time, whip up the 3 egg whites with a pinch of salt, pour in 100 g of granulated sugar and keep beating until the egg whites are shiny. Take the cake out of the tube, spread the egg whites on it with a spoon, pulling tips. Immediately put the cake back into the oven and bake for 10-15 minutes at the same temperature, the egg whites should be lightly browned. Let cool on a wire rack.