Prepare all the base ingredients, mix well, compact with your hands to form a dough ball and cover it with plastic wrap. Transfer to the fridge to rest.
In a pan, add the chopped apples, lemon juice, sugar, and a cup of water. Put on the heat and cook until the water has evaporated. Turn off the heat and let cool.
Line a rectangular mold with parchment paper, divide the dough ball into two parts, one larger.
Cover the bottom of the mold with the larger part of the dough and pre-bake at 180°C for 12 minutes. Remove from the oven and let cool.
Whip the egg whites at room temperature, then gradually add the sugar, alternating with the sifted starch and lemon juice. Whip until you get a smooth and shiny mixture.
On the pre-baked base, spread the apples, cover with the meringue layer, and crumble the remaining dough on top.
Bake at 180°C for 25-30 minutes, checking the cooking.
Before removing from the mold, wait for it to cool completely. Sprinkle the surface with powdered sugar, cut into slices, and enjoy.
Store in the refrigerator for up to 3 days.
Great served with a scoop of vanilla ice cream.
Italia
| Energy (kcal) | 224.95 |
| Carbohydrates (g) | 26.78 |
| of which Sugars (g) | 15 |
| Fat (g) | 10.78 |
| of which Saturates (g) | 5.26 |
| Protein (g) | 5.44 |
| Fiber (g) | 0.74 |
| Sale (g) | 0.06 |
