Apple meringue cake

Ingredients for 1 servings:

• 100 g butter or margarine, soft
• 3 eggs
• 300 g sugar
• 4 pts. vanilla sugar
• Salt
• 125 g flour
• 2 tsp, leveled baking powder
• 75 ml milk
• 1 tbsp almond flakes
• 600 g apples
• 1 pkt. pudding powder, for 1/2 l milk
• 300 ml apple juice
• 500 ml whipped cream
• 2 points cream stiffener
• Powdered sugar, for dusting
• Fat, for the shape

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

For 16 pieces

Grease a 26 cm springform pan. For the pastry, beat 100 g fat, 100 g sugar, 1 pinch of salt, and 1 tablespoon of vanilla sugar until frothy. Separate the eggs. Beat in the egg yolks one at a time. Mix the flour and baking powder and beat in alternately with the milk. Spread into the pan. Beat the egg whites with a pinch of salt until stiff peaks form. Sprinkle in 150 g sugar and continue beating until the sugar has dissolved. Spread loosely over the pastry, leaving a 1 cm border. Sprinkle with almonds. Bake in a preheated oven at 175°C (150°C fan oven) for 30 minutes. Cover after 20 minutes if necessary. Allow to cool. Peel, quarter, core, and slice the apples. Mix together the custard powder and 6 tablespoons of apple juice. Bring the remaining apple juice, apples, 50 g sugar, and 1 tablespoon of vanilla sugar to a boil, then simmer, covered, for about 5 minutes. The apples should be soft, but not falling apart. Stir in the custard powder and simmer for about 1 minute. Cut the cake layer horizontally once. Spread the apple compote on top and let cool. Whip the cream until stiff peaks form, gradually adding the cream stabilizer and 2 tablespoons of vanilla sugar. Spread over the apples. Place the top layer of the cake layer on top. Refrigerate the cake for at least 2 hours. Dust with powdered sugar.