Apple pie with coconut meringue

For 16 pieces
  • Fat and flour
  • 800 g tart apples (e.g. B. Cox Orange)
  • 3 EL lemon juice
  • 2 tablespoons + 100 g + 175 g sugar
  • 5 Eggs (Gr. M)
  • 125 g soft butter / margarine
  • 1 packet Vanillin sugar
  • salt
  • 175 g flour
  • 2 deleted TL Baking powder
  • 3 EL Rum
  • 100 g + 1 tbsp desiccated coconut
  • Icing sugar
40 minutes
easy
1.
A springform pan (26 cm Ø; approx. 8 cm high) and dust with flour. Peel, quarter, core and roughly dice apples. Mix with lemon juice and 2 tablespoons of sugar
2.
Separate 3 eggs. Chill 3 egg whites. Stir the fat, 100 g sugar, vanilla sugar and a pinch of salt until creamy.Stir in 2 eggs and 3 egg yolks individually. Mix flour and baking powder and mix in briefly in portions alternating with rum. Brush into the mold. Spread the apples on top, pressing a little into the batter. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 30 minutes
3.
3 egg whites and 1 pinch of salt hit stiff. While still beating, pour in 175 g of sugar and continue beating until it has completely dissolved. Fold in 100 g desiccated coconut. Spread on the cake, sprinkle with 1 tbsp desiccated coconut. Bake for another 10 minutes at the same temperature. Let cool down. Dust with powdered sugar
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 13 g fat
  • 28 g carbohydrates

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