Summary

Ingredients

For the dough:

• 125 g mararine
• 120 g erythritol (suar substitute)
• 300 grams flour
• 2 egg yolks
• 1 egg white
• 1 teaspoon Baking powder

For the filling:

• 1 kg apple
• some erythritol (sugar substitute)
• some cinnamon
• some vanilla
• some lemon juice

For covering:

• 75 g erythritol (suar substitute)
• 75 g butter
• 75 g almond (s), chopped or sliced
• 2 egg whites

Print Recipe Pin Recipe

Instructions

1. Peel and dice the apples for the filling and sauté with a little erythritol (I use No Sugar Sugar), lemon juice, cinnamon and vanilla in a saucepan until the apples are soft. Mix the egg yolks and whites with the sugar substitute and margarine until frothy. Gradually stir in the flour and baking powder to make a shortcrust pastry. Divide the dough and press part of it into a greased springform pan, pulling up the edge a little. Spread the steamed apples on the dough. Roll out the second part of the shortcrust pastry and place on top of the filling.
2. Then beat 2 egg whites until stiff, stir in the remaining ingredients for the topping and fold in the egg whites. Spread the topping on the cake in the springform pan.
3. Bake the cake for about 40 minutes at 175 ° C. After 20 minutes prick the pastry cover several times with a fork so that the moisture can escape.