Baked apple cake with meringue topping

Ingredients for 1 servings:

• 250 g flour
• 3 tbsp milk
• 20 g yeast (1/2 cube)
• 80 g sugar
• 1 egg(s)
• 1 pinch of salt
• 125 g butter, soft
• 4 tbsp raisins
• 4 tbsp brown rum
• 7 apples (e.g. Boskop)
• 4 tbsp walnuts
• 4 tbsp sugar
• 1 tsp ground cinnamon
• ½ tsp cardamom, ground
• 2 tbsp jam (cherry jam)
• 1 tbsp butter
• 3 egg whites
• 100 g powdered sugar
• Fat, for the shape

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

perfect for the winter time

For the yeast dough, sift the flour into a bowl and make a well in the center. Heat the milk to lukewarm, crumble the yeast with your fingers and dissolve it in the milk. Pour the yeast milk into the well, dust with a little flour, and let it rise in a warm place for 30 minutes. Knead the sugar, egg, 1 pinch of salt, and butter into the yeast-flour mixture using your hands or the dough hook of a hand mixer. Cover the yeast dough and let it rise for another 30 minutes. Meanwhile, for the baked apples, soak the raisins in the rum in a small bowl. Peel the apples and core them with an apple corer. Finely chop the walnuts. Preheat the oven to 200°C. Grease a springform pan (26 cm Ø). Knead the yeast dough again, roll it out into a round shape with a rolling pin, and line the pan with it, forming a rim. Place the apples stem-side up on the pastry and fill with walnuts and drained raisins. Sprinkle the stuffed apples with sugar, cinnamon, and cardamom and drizzle with the remaining rum. Place a dollop of cherry jam and a knob of butter on each filled apple. Bake the cake in the preheated oven on the middle rack for 45 minutes. For the meringue, beat the egg whites until very stiff, then drizzle in the powdered sugar. Remove the cake from the oven, spread the meringue mixture on top, and bake for another 15 minutes until golden brown. Remove the cake from the oven and let it rest for a while, then remove it from the pan.