Apple pie with macaroon grid

Ingredients

Directions

1. 1

   Peel and halve the apples and remove the core. Cut apples into eighths and sprinkle with lemon juice. Beat the fat, 200 g sugar, salt and vanillin sugar with the whisk of the hand mixer until foamy. Stir in 4 eggs one after the other. Mix flour and baking powder and stir in portions alternately with the milk, except for 3 tablespoons.

2. 2

   Grease the fat pan of the oven (approx. 38 x 34 cm), spread the dough on top and smooth it down. While doing so, pull up the edge a little. Cover with apple slices. Put sour cream, 75 g sugar and 3 eggs into a mixing bowl and mix with the whisks of the hand mixer. Let the pudding powder trickle in. Pour the custard over the apples and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for 65-70 minutes. Mix the marzipan, remaining sugar, remaining egg and 2 tablespoons of milk with the whisks of the hand mixer and fill into a piping bag with star-shaped spout. 25 minutes before the end of the baking time, spray the marzipan mixture onto the cake in a grid pattern and bake with it. Mix the egg yolks and the remaining milk and carefully brush the macaroon lattice with it about 8 minutes before the end of the baking time. Let the cake cool down. Roast the almonds in a pan without fat until golden brown and sprinkle over the cake.

3. 3

   Mix the marzipan, remaining sugar, remaining egg and 2 tablespoons of milk with the whisks of the hand mixer and fill into a piping bag with star-shaped spout. 25 minutes before the end of the baking time, spray the marzipan mixture onto the cake in a grid pattern and bake with it. Mix the egg yolks and the remaining milk and carefully brush the macaroon lattice with it about 8 minutes before the end of the baking time. Let the cake cool down. Roast the almonds in a pan without fat until golden brown and sprinkle over the cake. Dust with icing sugar. Serve with cream. Results in about 24 pieces