Apple Cake with Meringue

Ingredients

• 200 g soft butter
• 80 g raw cane sugar
• 0.5 tbsp vanilla powder
• 1 pinch salt
• 4 eggs
• 350 g spelt flour type 1050
• 2 tsp Baking powder
• 4 tbsp Milk (3.5% fat)
• 1 Organic lemon
• 1.5 kg tart apples
• 100 g Ground Almonds
• 100 g powdered sugar from raw cane sugar
• 4 Tbsp chopped almonds
• 4 Tbsp almond flakes

Instructions

1. 1.

   Give butter, raw cane sugar, vanilla powder and salt to a bowl and whisk until creamy. Separate the eggs; set the whites aside. Add the yolks and whole egg one by one to the butter mixture and whisk until frothy. Mix flour with baking powder and sift into the batter. Wash the lemon hot, dry it, grate the zest. Add milk and 2 tsp lemon zest and stir everything into the foam.

2. 2.

   Peel, quarter, core the apples and cut the quarters into strips. Squeeze lemon juice over the apple strips immediately. Spread the dough on a baking sheet lined with parchment paper, sprinkle ground almonds over it and cover tightly with the apple strips. Bake in a preheated oven at 220 °C (convection: 200 °C; gas: level 3–4) for about 30 minutes. Meanwhile beat the whites with a pinch of salt and powdered sugar until stiff. Spread the meringue over the apples and scatter chopped and toasted almonds on top.

3. 3.

   Reduce the oven temperature to 200 °C (convection: 180 °C; gas: level 3), bake the cake for about 20 more minutes until golden brown (test with a skewer). Slice before serving.