Apple cinnamon cake with meringue

Ingredients for 1 servings:

• 125 g butter, soft
• 3 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 200 g wheat flour
• 2 tsp, leveled baking powder
• 1 pinch of salt
• 1 lemon(s), untreated, zest
• 1 tbsp milk
• Fat for the mold
• 600 g apples
• 1 lemon(s), the juice
• n. B. water
• 50 g powdered sugar
• 1 tsp cinnamon
• 2 egg whites
• 50 g powdered sugar
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cream the butter with a mixer (on high speed) until creamy, then gradually add the sugar, vanilla sugar, salt, and lemon zest. Then beat in the eggs, one at a time. Mix 200g of flour with the baking powder, sift, and gradually add it (on medium speed). Add enough milk until the batter is smooth and thick. Pour the batter into a greased 26cm pan (lined with baking paper) and level the surface. Peel, core, and halve or quarter the apples. To prevent the apple halves from turning brown immediately, place them in lemon water for a while. Slice them thinly (approx. 2mm) with a kitchen slicer or slice them very thinly with a fine knife. Mix the powdered sugar and cinnamon and place in a sieve. Place about half of the apple slices on the batter, sift half of the sugar-cinnamon mixture over it, then sprinkle the rest of the apples on top, and then the rest of the cinnamon-sugar over it. Now bake the dough with topping for 30 minutes in a preheated oven at 175°C. After 20 minutes of baking, prepare the meringue. Separate the egg whites from 2 eggs, add salt, and beat until stiff peaks (at maximum speed). Sift in the powdered sugar in small amounts. After 30 minutes of baking, pour the meringue onto the cake and bake for another 10 minutes. Tips: Only use the yellow part of the lemon zest; the white part is bitter and spoils the flavor. Everything that comes into contact with the egg whites must be completely fat-free. This includes the bowl, mixer, and any other kitchen utensils (spoons, etc.). The meringue works best in a cool bowl. If you have concerns about apple allergies, you should use heirloom apple varieties from your grandmother’s garden. These are easier to digest for mild apple allergies. I personally used apples from an ancient corn apple.