6 egg yolks
6 dl wheat flour
3 tablespoons sugar
1.5 teaspoons baking powder
250 g butter
1 kg apples 2 teaspoons cinnamon
6 egg whites
a pinch of salt
2 dl sugar
1 tablespoon lemon juice
1 bag of vanilla custard powder
Prepare the crust by cutting refrigerator-cold butter into small pieces. Stir the butter together by hand or in a food processor with flour, salt, sugar, and baking powder.
Separate the egg whites and yolks. Set the egg whites aside. Stir the egg yolks into the flour and butter mixture until you have a smooth dough.
Flatten the larger piece into a shape that is approximately 20 × 35 cm.
Roughly grate 1 kg of apples with a grater and mix in cinnamon. Set aside.
Preheat the oven to 175 degrees Celsius.
Whisk the egg whites into a stiff shiny meringue. Gently stir in 1 tablespoon of lemon juice and a bag of vanilla custard powder.
Divide the dough into two parts – one piece 1/3 and the other 2/3. Set them aside in the refrigerator for approximately 1 hour.
Spread the grated apples evenly over the cake base in the mold, and then spread the meringue over the apples.
Take the last piece of refrigerated dough and grate it with the grater. Sprinkle the grated dough over the meringue.
Bake the cake in the middle of the oven for approximately 35 minutes.
Serve the cake cold as is or with vanilla custard.