Summary

Ingredients

• 50 g butter
• 50 grams sugar
• 1 egg yolk
• 3 tablespoon milk, measured abundantly
• 1 tablespoon rum
• 200 g flour, smooth
• 1 ½ teaspoon baking powder
• 1 pinch (s) salt
• 500 g apples (crumbly, not too juicy)
• 25 g butter
• 2 tablespoon sugar
• 1 teaspoon vanilla sugar
• 3 tablespoon desiccated coconut, possibly more
• 1 pinch (s) cinnamon
• 2 small egg (s), separated
• 80 g suar
• 40 ml oil, neutral
• 3 tablespoon water, lukewarm
• 70 grams flour
• 1 teaspoon cocoa
• 1 teaspoon Baking powder
• Fat for the shape

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Instructions

1. First prepare the filling. To do this, roughly grate the apples with the grater. If necessary, pour off the excess juice. Melt the butter and stew the apples with sugar and vanilla sugar for about 10-15 minutes (not too soft). Then add the desiccated coconut and cinnamon, chill.
2. For the shortcrust pastry, beat the butter with the sugar until frothy, add the egg yolks and stir again briefly. Add the flour with salt, baking powder, milk and rum and knead together on a board or a silicone pad.
3. Roll out and place in the greased springform pan (26 cm). Pull up an approx. 2 cm high edge. Pour in the cooled apple mixture and smooth it out. Pre-bake at 180 ° C (top / bottom heat) for 15 minutes.
4. In the meantime, beat the egg whites with the sugar until stiff. Add the egg yolks. Gradually stir in lukewarm water and the oil. At the end fold in the flour, baking powder and cocoa.
5. Pour the mixture onto the pre-baked cake. Bake for another 20 minutes at the same temperature.