Apple Meringue Cake

Name: Apple Meringue Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 100 g soft butter or margarine; 300 g Sugar; 4 packages Vanillin sugar; 7-10 Tbsp Salt; 125 g Flour; 2 TEASPOONS Baking Powder; 75 ml Milk; 15 g flaked almonds; 600 g Apples (e.g. Elstar); 350 ml clear apple juice; 1 package Pudding powder "Vanilla Flavor"; 500 g Whipped cream; 1/2 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
100 g soft butter or margarine
300 g Sugar
4 packages Vanillin sugar
7-10 Tbsp Salt
125 g Flour
2 TEASPOONS Baking Powder
75 ml Milk
15 g flaked almonds
600 g Apples (e.g. Elstar)
350 ml clear apple juice
1 package Pudding powder "Vanilla Flavor"
500 g Whipped cream
1/2 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Cream the fat, 100 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks one by one. Mix flour and baking powder and stir in alternately with the milk. Pour the dough into a greased springforn (26 cm Ø) and smooth it down. Beat egg white and 1 pinch of salt until stiff.
2
Add 150 g sugar and continue beating until the sugar has dissolved. Spread the meringue loosely on the dough, leaving a free edge of about 1 cm all around. Sprinkle meringue with almond flakes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. If necessary, cover with aluminium foil about 10 minutes before the end of the baking time. Remove the cake from the oven, place it on a cake rack, remove from the edge of the mould and let it cool in the mould. Remove from the tin and cut through 1 x horizontally. Place the cake base on a plate and surround it with the edge of the mould. Wash, peel and quarter the apples, cut out the core. Cut quarter into cubes. Boil up 300 ml apple juice, apple pieces, 1 packet vanilla sugar and 50 g sugar, cover and simmer for 6-8 minutes. Stir pudding powder and 50 ml juice until smooth.
3
Place the cake base on a plate and surround it with the edge of the mould. Wash, peel and quarter the apples, cut out the core. Cut quarter into cubes. Boil up 300 ml apple juice, apple pieces, 1 packet vanilla sugar and 50 g sugar, cover and simmer for 6-8 minutes. Stir pudding powder and 50 ml juice until smooth. Bring the apples briefly to the boil again, stir in the pudding powder, bring to the boil and simmer for about 1 minute. Spread the apples evenly on the cake base. Let it cool down. Whip the cream until stiff, while pouring in 2 sachets of vanillin sugar. Spread the cream on the cooled apples, smooth it down and place the cake lid on top. Dust with icing sugar. Loosen the edge of the cake tin
4
Spread the apples evenly on the cake base. Let it cool down. Whip the cream until stiff, while pouring in 2 sachets of vanillin sugar. Spread the cream on the cooled apples, smooth it down and place the cake lid on top. Dust with icing sugar. Loosen the edge of the cake tin
5
waiting time approx. 2 1/2 hours