Amarettini Cake

For the crumb cake:

250 g wheat flour

1/2 teaspoon of baking powder

75 g sugar

1 pck. bourbon vanilla sugar

3 egg yolks

175 g butter or margarine

For the filling:

250 g Amarettini (Italian almond macaroons)

5 tablespoons almond liqueur

2 glasses of apple compote with pieces (360 g each)

For the meringue:

3 egg whites

125 g sugar

For sprinkling: sliced almonds

1. For the dough mix flour with baking powder and put it into a mixing bowl Add sugar, vanilla sugar, egg yolk and butter or margarine. Mix the ingredients with a hand mixer with whisk first briefly at lowest setting, then at highest setting to form fine crumbles. Spread two thirds of the crumbles evenly in a springform pan ( ø 26 cm, greased) and press them down well with a spoon to a base. Press the remaining crumbles down so that a 2 - 3 cm high rim is created.
2. Preheat the oven. Top and bottom heat: about 180° C Hot air: about 160° C
3. For the filling, place the amarettini in a freezer bag, seal it tightly and crumble the amarettini coarsely with a pastry roll. Put crumbs on the crumbled dough, sprinkle with liqueur and spread the apple compote on top. Push the mould on the grid in the preheated oven and bake the cake for about 20 minutes.
4. For the meringue, beat the egg whites with a hand mixer with whisk at highest speed until stiff The beaten egg whites must be firm enough to leave a knife cut visible. Gradually fold in the sugar. Remove the mould from the oven and place on a cake rack. Spread the meringue mixture immediately on the apples and sprinkle with almonds as desired. Put the mould back into the hot oven and bake the cake in about 15 minutes with the same oven setting.