Name: Apple Tornado – a fluffy mug cake with egg white meringue and pudding
Prep time: 128 min
Cook time: 128 min
Total time: 128 min
Yield: 12
Ingredients: 4 cups (200 ml) all-purpose flour; ½ packet of baking powder; 1 cup (200 ml) powdered sugar; 250 g softened butter; 6 egg yolks; 2 tablespoons sour cream; 10 apples (peeled and grated); ¼ cup water; 1 cup granulated sugar; 1 teaspoon ground cinnamon; 1 tablespoon potato starch; 4 tablespoons lemon juice; 4 tablespoons breadcrumbs; 6 egg whites; ½ cup granulated sugar; 1 packet vanilla pudding (powder)

Preparation procedure

Dough preparation In a bowl, mix all the dough ingredients and work them into a firm ball. Divide into two parts in a 2:1 ratio. Wrap the larger part in cling film and put it in the refrigerator for 30 min. Put the smaller part in the freezer for 10 min (for easy grating).
Stewing the apples Grate the apples, place them in a pot, sprinkle with sugar and cinnamon and drizzle with lemon. Simmer for 15 min, until they soften. Stir in the water with the starch and briefly cook until the mixture thickens. Remove from heat.
Pre-baking the bottom layer Preheat the oven to 180 °C. Line the baking dish with parchment paper. Coarsely grate the larger dough onto the bottom, bake for 8 min. After baking, sprinkle the breadcrumbs. Let cool for a while.
Assembling the cake Spread the stewed apples evenly over the pre-baked layer. Prepare the meringue: whisk the egg whites with the sugar until stiff, then beat in the pudding powder. Spread the meringue over the apples.
Final baking Grate the chilled smaller piece of dough over the top. Reduce the oven temperature to 170 °C and bake for 50 min until golden.
Serving Let the cake cool, cut into slices. Serve on its own or with a glass of milk or a cup of coffee.