Apple meringue cake with vanilla cream

For 12 pieces
  • 3 eggs (size M)
  • 100 g butter or margarine
  • 225 g Sugar
  • 1 pinch salt
  • 3 packet vanillin sugar
  • 125 g flour
  • 2 deleted TL Baking powder
  • 6 EL Milk
  • 750 g Apples
  • 250 ml clear apple juice
  • 1 package Custard powder' Vanilla flavor '
  • 250 g whipped cream
  • 250 g Sch mand
  • 1 packet Dessert sauce powder 'Vanilla flavor'
  • fat and breadcrumbs
  • Steamed apple slices and mint
75 minutes
Separate 2 eggs for the bottom. Chill the egg whites in a mixing bowl. Mix the fat, 100 g sugar, salt and 1 packet of vanilla sugar with the whisk of the hand mixer until foamy. Add the egg yolk and 1 egg and stir in. Mix flour and baking powder, add alternately with milk and stir in. Grease the bottom of a springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pour in the dough and smooth it out. Beat the egg whites with the whisk of the hand mixer until stiff, sprinkling in 100 g of sugar. Spread the egg white loosely on the dough. Bake in a preheated oven (electric stove: 175 ° C / gas: level 3 / convection: not suitable) for 30-35 minutes. Take out of the oven, remove immediately from the springform pan and let cool on a rack in the form. In the meantime, wash the apples thoroughly, quarter, core and cut into slightly thicker wedges. Bring the apple juice to the boil in a saucepan. Add apple wedges and cook covered for 2-4 minutes over low heat. (Should only be soft, must not fall apart). Pour carefully into a sieve, catching the juice. Drain the apple wedges very well. Pour juice into a measuring cup and make up to 450 ml with water. Remove 4-5 tablespoons, mix with pudding powder and 25 g sugar. Bring the rest of the liquid to the boil in a saucepan, stir in the mixed pudding powder and simmer over a low heat for about 1 minute. Remove from the stove and let cool a little while stirring several times. Remove the bottom from the springform pan, place on a cake plate and spread the well-drained apple wedges evenly on top. Spread the thickened juice evenly over the apples from the middle. Let cool down at room temperature. Put the cream, sour cream, 2 packets of vanilla sugar and sauce powder in a mixing bowl and whisk until stiff with the whisk of the hand mixer. Spread loosely on the apple mixture. Serve decorated with stewed apple slices and mint if you like
Wait approx. 4 hours
1 piece approx.:
  • 380 kcal
  • 1590 kJ
  • 4 g protein
  • 20 g fat
  • 44 g carbohydrates


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