Apple pie with coconut meringue

For 14 pieces
  • 800 g sour apples (e.g. Boscop)
  • 4 EL Lemon juice
  • 300 g Sugar
  • 125 g soft butter or margarine
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 175 g flour
  • 1 TL baking powder
  • 3-4 tbsp Rum
  • 100 g Desiccated coconut
  • roasted Desiccated coconut and powdered sugar
75 minutes
Wash, peel and quarter the apples and cut out the core. Cut the apple quarters into pieces, mix with 3 tablespoons of lemon juice and 25 g of sugar. Mix the fat, 100 g sugar, vanilla sugar and salt until creamy.
Separate 3 eggs and refrigerate the egg whites. Add 2 whole eggs and the egg yolks one after the other to the fat-sugar mixture and stir in. Mix the flour and baking powder and then briefly stir in together with the rum.
DoughPut in a greased springform pan (26 cm Ø) sprinkled with flour and smooth out. Spread the apples on top. Bake in the preheated oven, 2nd rack from the bottom (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes.
Beat the egg whites until stiff, then gradually add 175 g of sugar and stir in well. Add 1 tablespoon of lemon juice and stir in. Fold in 100 g coconut flakes and after 30 minutes spread the mixture loosely on the cake.
Bake for another 10 minutes. Place the finished cake on a wire rack and remove the meringue from the edge with a knife. Let the cake cool in the pan. Sprinkle with desiccated coconut and powdered sugar just before serving.
1 piece approx:
  • 250 kcal
  • 1050 kJ
  • 4 g protein
  • 13 g fat
  • 28 g carbohydrates


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