Juicy, Covered Apple Pie with Nuts

The recipe is for a 28 springform pan. A handheld or stand kitchen machine is required to make the batter. Grease the baking pan with margarine and line with baking paper. All ingredients should be at room temperature.

Liquefy the margarine in a water bath, not exceeding 45 degrees. Weigh out the sugar. Beat the eggs, separate the egg whites and yolks. Use an egg yolk for the filling. Make sure that no egg yolk ends up in the egg white, otherwise the egg whites will not succeed. Keep the egg white ready in the refrigerator. Mix the weighed wheat flour with the baking powder and keep it ready.

Mix the citric acid with the sugar, cinnamon and water. To prevent the apples from turning brown, all treated apple quarters should be bathed in them immediately. Strain after 5 minutes and transfer to another bowl. Wash, peel and quarter the apples, remove the stem, core and remnants of the flowers. Immediately bathe each finished quarter in the apple bath.

Fry the raw cashew nuts in the oil at 200 degrees until light brown. Grate coarsely after cooling. Grate already roasted goods roughly.

Put the egg yolks, orange juice, vanilla extract and sugar in a mixing bowl and mix with a whisk until foamy. Pour in the melted margarine in a thin stream while stirring.

Mix the flour with the baking powder well and add tablespoons to the sugar mass. Depending on the swellability of the flour, either add one tablespoon of orange juice if the dough is too firm or add one tablespoon of flour. The dough should drain off the whisk with long threads.

Cut the apple quarters by hand with an adjustable slicer or with a food processor (MUM etc.) into approx. 3 mm thick slices. Put the slices in the bath immediately, i.e. treat them like the apple quarters before. Strain after 10 minutes, discard the apple bath. Mix the sour cream with the orange juice, sugar, egg yolk and tapioca flour and mix into the apple slices together with the coarsely grated coconut biscuits and cashew nuts.

Thoroughly clean the whisk for the egg whites and use a steel, absolutely grease-free mixing bowl. Add a pinch of salt to the egg white and beat with the highest level of whipping until the egg whites are firm. Use a large spoon to lift the egg whites under the dough by hand and mix homogeneously with a vertical stirring direction.

Preheat the oven to 180 degrees bottom heat. Pour approx. 3/4 of the finished batter into the baking pan and smooth it out. Spread the topping over it and cover the apples with the remaining batter. Decorate with the 11 half walnuts.

Bake in the middle rack for 40 minutes until golden brown. Take out, let cool and leave to mature in the refrigerator overnight, covered. Cut into pieces as desired, garnish and serve cool to room temperature.

Butter loses its taste when baking (from 160 degrees) and can be replaced with margarine without any loss of taste. Margarine usually contains a little salt and there is no need to add salt to the dough.