Apple and blueberry cake

Ingredients for 1 servings:

• 150 g butter, soft
• 100 g sugar
• 2 packets of vanilla sugar
• 2 eggs
• 175 g flour
• 1 packet of baking powder
• 100 ml milk
• 2 apples
• 350 g blueberries
• 1 tbsp cornstarch
• 3 tbsp orange juice
• 3 egg whites
• 150 g sugar
• 1 packet of vanilla sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 25 minutes

with meringue

Peel, quarter, core, and thinly slice the apples. Cream together the butter with 100g of sugar and 2 sachets of vanilla sugar until creamy. Thoroughly beat in the eggs one at a time, then mix the flour with the baking powder and stir in alternately with the milk. Line a 20 x 30cm square baking pan with baking paper, pour the batter into the pan, smooth it out, and top with the apple slices. Bake in the oven at 180°C (electric oven, 160°C (fan oven), gas mark 2, for about 25 minutes until golden brown. I never preheat the oven, but always use the residual heat and usually extend the baking time by 5 minutes. Don’t let it rest now; instead, sort the berries, wash them, hull them, drain them, and heat them in a saucepan over medium heat. Feel free to mash them a few times with a fork to release some juice. Whisk the cornstarch and orange juice until smooth and add them to the berries in the pan. Bring to a boil briefly, remove from heat, and then let cool for 15 minutes. Spread evenly over the apple base (prepared in the meantime). Beat the egg whites until stiff. Gradually add the sugar and vanilla sugar and continue beating until the mixture is firm and glossy. Then spread it over the blueberries and bake for about 10 minutes until golden brown. Note: Increase the temperature to 220°C (electric oven), 200°C (fan oven), and gas mark 4.