- 2 egg yolk
- 1 pinch salt
- 150 g white flour
- 1 dl apple juice
- 2 tbsp. sugar
- 2 egg white
- 2 tbsp. sliced almonds
- 2 tbsp. ground almonds
- 1 tsp. cinnamon
- 50 g butter, liquid
- 3 tbsp. powdered vanilla cream for cooking
- 4 apples (e.g. Braeburn, approx. 600 g)
- 2 tbsp. raisins
- 1 organic lemon, use grated zest and juice
Mix the flour and the remaining ingredients with the salt in a bowl. Combine the butter, egg yolks and apple juice and mix well, pour in and mix quickly to create a soft dough - do not knead. Cover and leave to chill for about an hour.
Shape: On a surface lightly dusted with flour, roll out 1/2 of the dough to a circle approx. 5 mm thick and transfer to the prepared tin. Prick firmly with a fork. Shape the remaining dough into a roll, lay around the edge of the tin, press with the fingertips, pull upwards approx. 4 cm.
Scatter the almonds over the base. Combine the vanilla crème powder with the apple juice. Stir in the lemon zest and juice. Grate in the apples, stir in the raisins. Distribute the filling over the base.
Pre-bake for approx. 20 mins. in the lower half of an oven preheated to 180°C.
Beat the egg whites with the salt until stiff, add the sugar, continue beating until the mixture turns glossy. Distribute the meringue over the pre-baked cake, scatter over the flaked almonds.
Finish baking for approx. 15 mins in a preheated oven. Switch off the oven and allow to dry out in the oven with the door propped ajar for about 5 mins.
- 2h 20 Preparation/cooking time: ca. 40m + Refrigerate: ca. 60m + Bake: ca. 40m
- Servings For 1 people
- Nutrition 188 Kcal