Apple cake with vanilla cream and meringue

Ingredients

For the base

• 1 kg red apples
• 150 g biscuits
• 75 g butter
• 1 tablespoon lemon juice

For the vanilla cream

• 3 egg yolks
• 50 g sugar
• 500 ml milk
• 120 g flour
• 1 packet (8 g) vanilla sugar
• 1 teaspoon vanilla essence

For the meringue

• 3 egg whites
• 60 g sugar
• 1/2 teaspoon lemon essence

Preparation

1. Heat the oven to 160°C. Line a 26 cm round springform pan with baking paper. 2. Pass the biscuits through a meat grinder and mix them with the melted butter. Spread the mixture over the bottom of the pan. 3. Peel and core the apples, cut them into slices and arrange them over the biscuits. Drizzle with the lemon juice and bake for 20 minutes, until softened. 4. Beat the egg yolks with the sugar. Add the milk and vanilla sugar, then put everything in a saucepan over low heat. Stir until the sugar dissolves, then gradually add the sifted flour, stirring constantly. Cook for 10 minutes, until thick like polenta, then add the vanilla essence. 5. Beat the egg whites until stiff with the sugar, then add the lemon essence. 6. Pour the cream over the apples and spread it out. Add the meringue on top and bake for another 10-15 minutes, until lightly browned. 7. Leave the cake to cool for 20 minutes. Run a knife around the edge of the pan, remove the ring and cut into slices.