Apple compote cake with meringue

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Knead flour, 75 g sugar, salt, egg and butter in pieces to a smooth dough. Wrap the dough in foil and chill for about 1 hour

2. 2

   Peel apples. All around, up to the core, cut off slices. Cut apple slices into cubes and sprinkle with lemon juice. Boil up 300 ml apple juice, 125 g sugar and cinnamon, add apple cubes and cook for about 5 minutes. Pour into a sieve and drain. Collect the juice, put it back into a pot and bring it to the boil. Mix pudding powder and 150 ml juice and put it into the pot while stirring. Bring the pudding mixture to the boil while stirring, fold in the apple cubes. Let it cool down, remove the cinnamon stick. Grease a springform pan (26 cm Ø). Roll out the dough on a floured work surface until round (approx. 34 cm Ø). Line the form with the dough and press it down to a height of approx. 4 cm at the edge. Prick the dough base several times with a fork, sprinkle with breadcrumbs. Place the mould in a cool place for about 30 minutes. Fill the apple compote into the mould and smooth it down. Cut off the protruding edge of the dough with a small wheel just above the compote. Pre-bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Shortly before the end of the baking time, beat the egg whites until stiff, sieve the icing sugar and gradually fold into the beaten egg white in small portions. Continue beating until the beaten egg white is firm and shiny. Pour the beaten egg whites onto the hot cake with a spoon, pull out the tips. Put the cake back into the oven immediately and bake at the same temperature for another 10-15 minutes. Remove the cake from the edge of the mould and let it cool down in the mould on a cake rack

3. 3

   3 hours waiting time

Nutrition Facts

KCAL
320 kcal

CARBS
56 g

FATS
9 g

PROTEINS
3 g