Jelly: Separate the egg whites and yolks of 2 eggs. Save the egg whites for the filling. Pour the egg yolks into a bowl, add 70 g crème fraîche, 30 g sugar, vanilla and a pinch of salt, then mix.
Pour 200 g flour into a bowl, add 1 tsp baking powder and sift.
Grate 100 g butter and mix into the flour until it resembles breadcrumbs.
Then add the egg yolks and crème fraîche and knead the dough.
The dough should be elastic and not sticky. Separate a third of the dough and put it in the freezer, then put the other third in the refrigerator for 30 minutes.
Grease the edges of the tin and line the bottom with baking paper.
Spread the dough into the tin to form a rim.
Peel 2 sour apples, dice them, add about 50 ml lemon juice and mix. Beat 2 egg whites until stiff peaks form. When they start to rise, gradually add 70 g sugar and vanilla sugar. Beat until stiff peaks form. Add a pinch of citric acid to prevent the egg whites from becoming too sweet. Add 1 tablespoon of cornstarch and mix.
Place the apples on the dough and then the egg whites on top. Remove the dough from the freezer and tear it.
Bake at 180°C for 40 to 45 minutes.
Enjoy your meal! ❤️
