Coconut kisses apple

Ingredients for 1 servings:

• 600 g apples, sour
• 2 tbsp lemon juice
• 5 eggs
• 125 g margarine
• 1 packet of vanilla sugar
• 175 g flour
• 3 tsp, leveled baking powder
• 1 tbsp rum
• 100 g sugar
• 100 g icing sugar and some for dusting
• 50 g sugar, finest baking sugar
• 100 g desiccated coconut and 1 tbsp extra
• 3 egg whites (from the eggs above)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

juicy apple cake with coconut topping

Line the bottom of a 26cm springform pan with baking paper and lightly grease the sides. Peel, quarter, core, and finely dice the apples. Toss with lemon juice and set aside. Separate 3 eggs. Chill 3 egg whites. Beat the margarine with 100g sugar and vanilla sugar until fluffy, then add 3 egg yolks and the 2 whole eggs one at a time, whisking until fluffy. Mix the flour with the baking powder and fold in portions with the rum. Spread the batter into the pan and distribute the apple pieces evenly over the top, pressing down lightly. Place the pan in an oven preheated to 175°C (150°C fan-assisted) and bake for 30 minutes. Meanwhile, beat the 3 egg whites with a pinch of salt until stiff peaks form, then stir in the sugar and powdered sugar until a nice, glossy batter forms. Whisk in the desiccated coconut. After 30 minutes, remove the cake, spread the meringue mixture on top in a wave pattern, and sprinkle with 1 tablespoon of desiccated coconut. Return the pan to the oven and bake for another 15 minutes at the same temperature. Allow to cool and dust with powdered sugar before serving. Makes 12 slices. The calorie information refers to one slice.