Summary

Ingredients

• 600 g apples, sour
• 2 tablespoon lemon juice
• 5 egg (s)
• 125 g mararine
• 1 packet vanilla sugar
• 175 g flour
• 3 teaspoons, leveled baking powder
• 1 tablespoon rum
• 100 g suar

For the hood:

• 100 g powdered suar and somethin to dust
• 50 g suar, finest bakin suar
• 100 g desiccated coconut and 1 tablespoon extra
• 3 egg whites (from eggs above)

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Instructions

1. Line the bottom of a size 26 springform pan with baking paper, lightly grease the edge. Peel, quarter, core and dice the apples. Mix with lemon juice and set aside. Separate 3 eggs. Chill 3 egg whites.
2. Beat the margarine with 100 g sugar and vanilla sugar until frothy, fold in 3 egg yolks and the 2 whole eggs individually and stir everything until frothy. Mix flour with baking powder and fold in with the rum in portions.
3. Spread the dough into the mold and distribute the apple pieces evenly on it and press down lightly. Place the tin in the oven preheated to 175 ° (fan oven 150 °) and bake for 30 minutes.
4. Meanwhile, beat the 3 egg whites with a pinch of salt until stiff, stir in the sugar and powdered sugar until you have a nice, shiny mixture. Fold in the desiccated coconut with the whisk.
5. After 30 minutes, remove the cake, spread the meringue on top in a wave shape and sprinkle with 1 tablespoon of grated coconut. Put the pan back in the oven and bake for another 15 minutes at the same temperature.
6. Allow to cool and dust with powdered sugar before serving.
7. Makes 12 pieces of cake. The calorie information relates to 1 piece.