Apple cake with rice porridge

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration III. Æbler, s. 22 (falt i det fri)

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1
Make the apple sauce
Boil the peeled, sliced apples in water. Stir in about 200 g sugar.
2
Layer
Put the apple sauce in a greased, breadcrumb-dusted dish. Spread the rice porridge over it in dollops and sprinkle the lengthways-cut almonds on top.
3
Whip the meringue
Whip the egg whites until stiff and stir in 50 g sugar and the vanilla powder. Spread the meringue over the cake.
4
Bake
Place the dish in a hot oven (about 200 °C (390 °F)) and bake until the egg whites are light golden brown.
5
Dried apples
If you use dried apples, rinse them well and soak them in cold water overnight. Cook them in the same water they soaked in.

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