Delicate Shortbread Cake with Apple and Meringue Filling

Separate the egg whites from the yolks and refrigerate the whites.

Cream the yolks with half a cup of sugar. Finely chop cold butter and work it in with a fork until the mixture comes together.

Add flour and baking powder, then mix until you have a soft dough. Set aside a third of it in a bag in the fridge.

Press the larger portion of dough into an oiled baking pan, forming shallow sides.

Make the apple filling: whip the egg whites into stiff peaks, gradually add half a cup of sugar while beating, then fold in the grated apples and mix gently.

Spread the apple-meringue filling over the dough in the prepared pan.

Take the reserved dough from the fridge, roll it thin and cut into circles (or grate it on a box grater) and scatter over the filling.