Macaroon Apple Cake

Ingredients for 1 servings:

• 170 g margarine, soft
• 170 g sugar
• 1 bag of vanilla sugar
• 2 eggs
• 2 egg yolks
• ½ bottle of vanilla flavoring
• 170 g flour
• 1 tsp baking powder
• 125 g desiccated coconut
• 750 g apples, sour
• 2 egg whites
• 100 g sugar
• 1 pinch(s) cinnamon powder
• 80 g desiccated coconut
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Apple cake with creamy coconut topping

Beat the margarine with 170g of sugar and the vanilla sugar until fluffy. Gradually add the two eggs and two egg yolks, along with the vanilla essence. Sift the flour with the baking powder (I’m always too lazy to do this; the cake turns out great as it is!) and add to the mixture. Finally, add the desiccated coconut to the batter. Pour the batter into a greased springform pan (26 or 28 cm in diameter) and spread it evenly. Peel and quarter the apples, then spread them on top of the batter. Beat the two egg whites in a grease-free bowl until stiff peaks form. Then stir in 100g of sugar and a pinch of cinnamon. Finally, carefully fold in the desiccated coconut to prevent the mixture from collapsing. Pour the coconut mixture onto the apples. Bake at 180°C for 60 minutes.