Apple meringue cake

Ingredients for 1 servings:

• 700 g apples, tart ones, e.g. B. Boskoop
• 2 tbsp lemon juice
• 2 packets of vanilla sugar or vanilla sugar
• some butter for the mold
• 5 eggs, size M
• 150 g butter, soft
• 300 g sugar
• 230 g wheat flour type 405 or spelt flour type 630
• 2 tsp baking powder
• 2 pinches of salt

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 30 minutes

Peel, quarter, core, and dice the apples. Mix in a bowl with lemon juice and vanilla sugar. Grease a 26cm springform pan with a little butter and preheat the oven to 180°C (top/bottom heat) or 160°C (fan oven). Separate three eggs and chill the egg whites in the refrigerator. In a bowl, beat the softened butter, 150g sugar, and a pinch of salt with a hand mixer for two minutes until fluffy. Add two whole eggs and beat for another minute. Mix in the three egg yolks thoroughly. Stir the flour and baking powder into the batter. Sprinkle the prepared apple cubes on top and lightly press them into the batter. Bake the cake in the preheated oven for about 25 minutes. Five minutes before the end of the baking time, beat the chilled egg whites in a grease-free bowl with a hand mixer on high speed until fluffy. Slowly add the remaining sugar and a pinch of salt and continue beating until stiff peaks form. Cover the warm cake with the meringue mixture and spread it roughly with a tablespoon. Bake for another 20 minutes. Then open the oven door and let the cake cool slowly in the oven for at least 30 minutes.