The quantities apply to my baking sheet of about 44 cm - if I bake on a smaller sheet of about 38 cm, I convert the amounts of dough and meringue topping to 6 eggs, for a springform pan with a diameter of 26 cm, 3 eggs are sufficient, and then only about half of the apple filling.
For the dough, beat the egg yolks with sugar and butter until creamy, then knead in the flour, baking powder and a little milk to make a smooth dough. Roll it out or press it onto the greased deep tray.
Now clean and peel the apples, chop them as desired, cut into small cubes or thin slices or grate them roughly. I cut about half into small pieces and grate the other half. Immediately add the lemon juice and a dash of apple juice. Mix the starch in a little apple juice without lumps, bring the rest of the apple juice with the apples and cinnamon to the boil, add the mixed starch and bring to the boil while stirring. Spread the mixture on the floor and preheat the oven to 180-200 ° C.
For the top, beat the egg white a little airy, then add the pinch of salt and beat until it is half-stiff. Now pour in the sugar and beat to a stiff, shiny meringue. Then carefully fold in the nuts and distribute the mixture on the (now slightly cooled) apple filling and smooth it out. Bake the cake for about 35-40 minutes. The nut meringue should be lightly browned and so should the base.
If you like, add 1 large handful of raisins / sultanas and / or 1 handful of chopped almonds to the apple mass. You can also add grated marzipan mixture to the baked apple mixture.
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