Peel and quarter the apples and remove the core. Scratch apple rounds several times with a knife and sprinkle with lemon juice. Chop the chocolate and melt in a bowl over a warm water bath. Cream fat, 125 g sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other.
Mix flour and baking powder and stir alternately with milk into the fat-sugar mass. Grease a springform pan (approx. 26 cm Ø) and sprinkle with flour. Pour in the dough, cover with apple quarters and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-50 minutes (stick test). Take the cake out of the oven, remove from the mould and cool lukewarm on a cake rack. (you can also let it cool down completely). Before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Beat until the sugar has dissolved and the beaten egg whites are complete. Spread the meringue loosely with a spoon to form large waves on the cake (leave a rim of about 1.5 cm). Slide the cake under the hot oven grill on the lower bar. Grill for 3-4 minutes until the tips are golden brown.
Before serving, beat the egg whites with the whisks of the hand mixer until stiff, adding 100 g sugar. Beat until the sugar has dissolved and the beaten egg whites are complete. Spread the meringue loosely with a spoon to form large waves on the cake (leave a rim of about 1.5 cm). Slide the cake under the hot oven grill on the lower bar. Grill for 3-4 minutes until the tips are golden brown. Remove, add cocoa and serve
Waiting time approx. 45 minutes