Apple tart with raspberries

Ingredients for 1 servings:

• 180 g butter
• 150 g sugar
• 2 eggs
• 160 g flour
• 1 pinch of baking powder
• 1 tsp rum
• 100 g butter
• 50 g sugar
• 600 g sweet apples, e.g. Golden Delicious
• 100 g raspberries, frozen
• 1 tsp vanilla sugar
• 2 egg whites
• 50 g sugar
• lemon zest

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

summery, from a 26 cm springform pan, approx. 12 pieces

Dough: Mix butter, sugar, and eggs well. Stir flour, baking powder, and rum into the egg-butter mixture. Grease a 26 cm springform pan. Halve the dough. Pour one half into the pan and bake at 200°C fan oven for a maximum of 15 minutes. Remove the base from the pan. Bake the second half of the dough like the first, leaving it in the springform pan. Filling: Thaw the raspberries. Peel, core, and slice the apples. Melt the butter in a saucepan, add the sugar and vanilla sugar. Sauté the apple slices over low heat for 5-7 minutes, then let cool. Arrange the apple slices on the base, still in the springform pan. Place the raspberries on top. Place the second layer on top. Meringue: Beat the egg whites until stiff peaks form, then fold in the sugar and lemon zest. Spread the beaten egg whites over the top layer. Bake the cake at 170°C for 6-8 minutes. Serve with vanilla ice cream or melted vanilla ice cream as a sauce.