For the dough: dissolve yeast in a little warm water.

In warm milk dissolve the sugar and salt, add the egg and softened butter. Mix well, add the yeast. Gradually add all the flour and knead the dough. Roll the dough into a ball, wrap in plastic wrap and clean up for 4 hours in the refrigerator.

For the Apple filling: thinly to clean skin, leave it for roses, sprinkle with lemon juice. Apples cut into small cubes.

In a pan melt the butter, add the apples. When apples are heated, add sugar and simmer until soft. Remove from heat, add cornstarch and stir. The filling to cool.

For meringue: beat egg whites with lemon juice and sugar in a fluffy white foam to soft peaks.

Rested roll the dough into boards with a thickness of about 5 mm, put in greased with butter a baking dish. Hanging edges of the dough to cut.

Spread on the dough, the Apple filling. Bake in a preheated 180 degrees oven for 10 minutes.

To remove the cake from the oven, the edges of the cake to grease with a yolk. On top of the Apple filling, spread the meringue with the spatula. From Apple skins to roll roses and spread over meringue. Put the pie back into the oven for 15-20 minutes until Golden brown. To remove the cake from the oven, cool and remove from forms. Bon appetit and sweet, gentle as the cake love!