Australian apple pie

Ingredients for 1 servings:

• 180 g margarine
• 3 egg yolks
• 150 g sugar
• 180 g flour
• 2 tsp cream of tartar baking powder
• some milk
• 3 egg whites
• 150 g sugar
• 1 packet of vanilla sugar
• 2 apples
• 2 cups of cream
• 2 packets of vanilla sugar
• 2 packs of cream stiffener
• some lemon juice

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 10 minutes

Apple tart with meringue, very simple and super delicious

Beat the margarine with a mixer or food processor until fluffy, then alternately beat in one egg yolk and a little sugar. Sift the flour with the baking powder, add a splash of milk, and beat until a stiff dough forms. Spread the batter into a 26-28 cm springform pan lined with baking paper. Beat the three egg whites with the sugar and vanilla sugar until stiff peaks form and spread over the batter. Bake in a preheated oven at 180°C (top/bottom heat) for about 40 minutes, let cool, and separate the meringue from the batter. Tip: You can also bake the base and meringue separately, but I never do that. Grate the apples (like carrots for a salad) and mix with a little lemon juice. Whip the cream with the vanilla sugar and cream stabilizer. Fold in the grated apples and spread the mixture over the base, holding it in place with a cake ring. Tips: I cut the meringue topping into cake slices beforehand and then simply place them on top of the apple cream. I use cream of tartar baking powder because it doesn’t taste like baking powder.