Apple meringue cake

1 serving


Rub the softened butter with half the icing sugar. Then add the egg yolks and sifted flour, mix the dough well and refrigerate it for 30 minutes. At this time, wash the apples, peel and core, cut into wedges, fold into a saucepan, add a little water so that the fruits do not burn, and cook over a low heat until soft. At the end of cooking, pour in vanillin and, if the apples are sour, a little sugar. Cool the apples and rub them in mash. Remove the dough from the refrigerator, put it into an oiled and floured tin, put it in a preheated oven and bake for 30-40 minutes at a temperature of 180-200 C. For a while, beat the chilled proteins into a lush foam, adding gradually remaining icing sugar. Put the apple puree on the finished cake, cover it with whipped proteins, put it in the oven again and bake until the proteins brown.