Apple Cake with Peanut Meringue Topping

Ingredients

• 2 kg apples
• 2 EL lemon juice
• 4 eggs
• 200 g whole wheat sugar
• 300 g yogurt
• 100 g Peanut butter
• 400 g spelt flour type 1050
• 1 packet baking powder
• 2 egg whites
• 0.5 TL vanilla powder
• 5 EL chopped peanuts

Instructions

1. 1.

   Wash, peel, and core the apples. Slice them into 1 cm thick slices or wedges. Drizzle with lemon juice.

2. 2.

   Separate 3 eggs. Whisk the yolks and remaining egg with 120 g whole wheat sugar, yogurt, and peanut butter until fluffy. Mix in flour and baking powder, then stir into the egg mixture. Spread the batter onto a parchment-lined baking sheet.

3. 3.

   Arrange the apples slightly overlapping on top of the batter. Bake the cake in a preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for about 30 minutes.

4. 4.

   For the meringue, beat all egg whites into stiff peaks. Gradually add remaining sugar and vanilla powder while continuing to beat. Keep whisking for another 5–10 minutes until a glossy white firm mass forms. Sprinkle 3 EL chopped peanuts over the pre-baked cake. Spread the meringue loosely over the apples. Bake in the oven for an additional 15–20 minutes. Remove from the oven, scatter remaining chopped peanuts on top, and let cool.