Sour cream mayonnaise with Italian meringue Apple extravaganza

First of all, I thoroughly grind sugar with egg yolks. I knead the dough, adding flour, mayonnaise, sour cream and soda. Isn't it the original use of mayonnaise, which we used to enjoy in salads and second courses? But now mayonnaise cakes and pies are coming back into fashion, so it's not surprising that I came across this culinary recipe of Italian cuisine in a fashion magazine between models of men's suits. In Italy, they know a lot not only about men's fashion, but also about delicious food, I have been convinced of this more than once. Sometimes it makes sense to read these magazines in search of new food that could be cooked. But back to the sour cream mayonnaise with Italian meringue "Apple extravaganza": I pour the batter into a deep frying pan without a handle and put it in the oven and bake until golden brown. I set the temperature to about 160 C. While the sour cream is baking, I beat a glass of sugar with egg whites. To make the foam thick, it is better to use a mixer. When the sour cream is baked, I take it out of the oven and spread the sliced apples on top. I pour egg-sugar foam on top, carefully level it and put it back in the oven, where I bake until the protein mass becomes ruddy and dry. The main thing in baking meringue is not to over-dry, so you need to monitor the baking. If it happens in the evening, I light it with a flashlight during baking. Any most discerning gourmet will be able to appreciate the exquisite taste of the "Apple extravaganza".