PREPARATION

Separate the eggs. Whisk the egg whites and a pinch of salt until stiff. Gradually add 125g sugar and 2 sachets vanilla sugar. Add the egg yolks one at a time. Sift the baking powder with the flour and custard powder and stir again thoroughly. Spread the batter evenly in the baking tray lined with baking paper and bake the dough 12 minutes in a preheated oven at 200°C. Allow the pastry to cool.

Peel the apples, cut into quarters and remove the cores. Cut the apples into pieces ca.2 cm. Bring the apple juice, sugar and apple pieces to the boil. Allow to boil for 2-3 minutes, but make sure that the pieces of apple does not fall apart. Remove the pan from the heat and stir 1/3 of the apple pieces from the pan. Let the potatoes cook for 3-4 minutes. Stir the pudding powder by the lawyer to the compote and bring him again to the boil. Add the apple pieces back to the compote and allow to cool 20 minute.

Cut a ca.1, 5 cm thick edge from all sides of the pie crust and crumble it. Fold foil of a firm edge of about 7 cm high to the pie crust. Spread the potatoes on the pastry and leave to cool.

Stir in the cream cheese, mascarpone and sugar. Whip the cream and gradually add the sugar and vanilla slagroomversteviger. Add the cream in small quantities to the mascarpone cream, and iron it over the mashed potatoes. Put the cake cold 2-3 hours away. Cut the cake into pieces. Crumble the meringues and sprinkle with the pieces of the pie crust cookies.