Apple cake with coconut meringue

Ingredients for 1 servings:

• 125 g margarine
• 125 g sugar
• 3 eggs
• 1 pinch of salt
• 200 g flour
• 1 pack of sauce powder (vanilla flavor)
• 2 tsp baking powder
• 2 tbsp milk, approx.
• 750 g apples, peeled, quartered, sliced
• 4 egg whites
• 1 pinch of salt
• 150 g sugar
• 1 tsp lemon juice
• 75 g desiccated coconut
• lemon juice to drizzle over the apples
• possibly grease for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

quickly prepared – great for protein utilization

Mix room-temperature margarine, sugar, salt, eggs, milk, flour, baking powder, and vanilla custard powder into a batter. The flour and vanilla custard powder should total 200 g. All ingredients can be mixed together at once until the sugar has dissolved. Grease a 28 cm springform pan or line it with baking paper and pour in the batter. Fill it with the prepared apples, leaving a 1 cm edge free. Bake in a preheated oven at 180°C for about 25 minutes. In the meantime, beat the egg whites with the salt until very stiff peaks form. Then drizzle in the sugar. Fold in the desiccated coconut and lemon juice. Spread onto the pre-baked cake. Use a fork to pull small peaks upwards. Bake for about 20 minutes. As with any apple pie, tart, crumbly apples, such as Boskoop, are best. Note: The vanilla custard powder can, of course, be omitted. Then simply use 200g of flour. This will give the cake a wonderful yellow color, which contrasts beautifully with the meringue!