Apple marzipan cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Put flour, icing sugar, butter in pieces, egg and 1-2 tbsp. cold water into a mixing bowl and knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes. In the meantime, wash the sultanas and pat them dry. Peel apples and cut them into quarters except for 2 pieces (approx. 300 g) and cut out the core. Cut the apple quarters into pieces and mix in a large pot with 400 ml apple juice, 4 tbsp lemon juice, sugar and sultanas. Add lemon peel.

2. 2

   Halve the remaining apples, cut out the core and cut the halves into thin slices. Turn apple slices in 2 tbsp. lemon juice and put aside. Roll out short pastry on a floured work surface to a round plate (approx. 35 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour. Line the mould with the shortcrust pastry and press a rim about 5 cm high. Prick the pastry base several times with a fork, cover the pastry with baking paper and fill in dried peas for blind baking. Pre-bake the short pastry in a preheated oven, lower shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Bring apples to the boil in the pot. Mix pudding powder, 100 ml apple juice and starch. Boil apples for 1-2 minutes, then stir in the pudding powder and simmer again for 1-2 minutes while stirring. Remove from heat and remove the lemon peel. Coarsely grate the raw marzipan mixture.

3. 3

   Pre-bake the short pastry in a preheated oven, lower shelf (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Bring apples to the boil in the pot. Mix pudding powder, 100 ml apple juice and starch. Boil apples for 1-2 minutes, then stir in the pudding powder and simmer again for 1-2 minutes while stirring. Remove from heat and remove the lemon peel. Coarsely grate the raw marzipan mixture. Remove the baking paper with the peas from the springform pan and sprinkle the grated marzipan on the shortcrust pastry base. Add the apple compote, smooth it down and cover with the apple slices. Sprinkle the flaked almonds on the edge and bake in the preheated oven, bottom shelf (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Heat up the jam and pass through a sieve. Approx. 15 minutes before the end of the baking time, brush the apple slices with the jam and bake until done. Let the cake cool down overnight in the tin on a cake rack. Remove the cake from the tin and dust with icing sugar as desired

4. 4

   Remove the baking paper with the peas from the springform pan and sprinkle the grated marzipan on the shortcrust pastry base. Add the apple compote, smooth it down and cover with the apple slices. Sprinkle the flaked almonds on the edge and bake in the preheated oven, bottom shelf (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 45 minutes. Heat up the jam and pass through a sieve. Approx. 15 minutes before the end of the baking time, brush the apple slices with the jam and bake until done. Let the cake cool down overnight in the tin on a cake rack. Remove the cake from the tin and dust with icing sugar as desired

5. 5

   12 hours waiting time

Nutrition Facts

KCAL
390 kcal

CARBS
59 g

FATS
14 g

PROTEINS
5 g