Apple cake with meringue topping

Ingredients for 1 servings:

• 800 g apples (Boskoop)
• 30 g lemon juice
• 30 g sugar
• 2 eggs
• 3 egg yolks
• 125 g margarine
• 100 g sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 175 g flour
• 5 g baking powder
• 30 g rum
• Fat for the mold
• Flour for the mold
• 3 egg whites
• 1 pinch of salt
• 150 g sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Grease and flour a springform pan. Peel, quarter, and roughly dice the apples. Toss with lemon juice and sugar. Preheat oven to 175°C (150°C fan/convection oven, gas mark 2). Pastry: Beat margarine, sugar, vanilla sugar, and salt until creamy. Beat in the eggs and egg yolks one at a time. Mix the flour and baking powder and briefly stir in portions, alternating with the rum. Spread into the pan. Arrange the apples on top, pressing them slightly into the batter. Bake for 30 minutes. Meringue topping: Beat egg whites with a pinch of salt until stiff. Sprinkle in the sugar and continue beating until completely dissolved. Spread the mixture over the cake. Continue baking at the same temperature with the door ajar for about 20-25 minutes. The meringue should be lightly browned. A simple, very good cake that my whole family loves and always eats straight away. It’s sure to taste good with other fruits, too. The cake has 3953 kcal.