5 egg yolks
6 dl wheat flower
3 tabelspoon sugar
1,5 teaspoon bakpulver
250 g butter
1 kg apples
2 tsk cinnamon
5 egg whites
a pinch of salt
2 dl sugar
1 tablespoon lemon juice
1 bag of vanilla custard powder
Preheat the oven to 175 degrees celcius.
Prepare the crust by cutting refrigerator-cold butter into small pieces.
Stir the butter together by hand or in a food processor together with flour, salt, sugar, and baking powder.
Separate the egg whites and yolks. Set the egg whites to the side. Stir the egg yolks into the puff pastry until you have a smooth and dough.
Divide the dough into two parts. One piece that is 1/3 and the other 2/3 and set them cold for approx. 1 hour.
Flatten the larger piece into a shape that is approx. 20 × 35 cm.
Roughly grate 1 kg of apples with a grater and mix in cinnamon and set aside.
Whisk the egg whites to a hard shiny meringue. Gently stir in 1 tablespoon lemon juice and a bag of vanilla custard powder.
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 and sprinkle the dough over the meringue.
Bake the cake in the middle of the oven for approx. 35 minutes. Serve cold as such or with vanilla custard.