Summary

Ingredients

• 100 g butter
• 100 g suar
• 200 g flour
• 1 egg (s)
• 1 teaspoon Baking powder
• 6 tart apples (-8 pieces)
• 750 ml apple juice
• 2 packs pudding powder, vanilla
• 4 tablespoon sugar
• 1 cup whipped cream, possibly 2 cups
• some cinnamon
• 6 meringues, small ones

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Instructions

1. Process butter, sugar, flour, egg and baking powder into a shortcrust pastry and put the finished dough in the refrigerator. Spread the dough in a springform pan and make a high edge. Then peel and dice the apples and spread them on the dough.
2. For the topping, mix 2 packets of vanilla pudding and 4 tablespoons of sugar in a little apple juice. Bring the remaining apple juice to the boil and stir the mixed pudding into the boiling apple juice, bring to the boil and distribute evenly over the apples. Bake the whole thing at 180 degrees for about 75 minutes (or 160 degrees convection for about 60 minutes).
3. When the cake is really cold (it is best to bake it the day before, then it tastes even better), whip the cream until stiff and distribute it on the cake. Put the meringues in a freezer bag, mash them and crumble over the cream. Sprinkle with a little cinnamon.
4. I always put the cake in the fridge in summer, then it tastes refreshing.