Apple pie with sand icing

Name: Apple pie with sand icing
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 24
Ingredients: 120 g Marzipan raw mass; 6 Eggs (size M); 150 g Schmand; 1/2 package Pudding powder "Vanilla Flavor"; 280 g Sugar; 1 untreated lemon; 9 small apples; 250 g Butter or margarine; 1 package Vanillin sugar; 400 g Flour; 1 package Baking Powder; 100 ml Milk; 1 TABLESPOON Icing sugar; 36 Amarettis; 7-10 Tbsp green food coloring; 7-10 Tbsp Fat and flour

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 24

120 g Marzipan raw mass
6 Eggs (size M)
150 g Schmand
1/2 package Pudding powder "Vanilla Flavor"
280 g Sugar
1 untreated lemon
9 small apples
250 g Butter or margarine
1 package Vanillin sugar
400 g Flour
1 package Baking Powder
100 ml Milk
1 TABLESPOON Icing sugar
36 Amarettis
7-10 Tbsp green food coloring
7-10 Tbsp Fat and flour

Directions

1
Grate 50 g marzipan. Mix 1 egg and marzipan until the marzipan is dissolved. Stir in 1 egg, sour cream, pudding powder and 30 g sugar. Wash lemon, grate dry and grate peel thinly. Halve the lemon, squeeze the juice. Peel and quarter apples, remove core.
2
Put quarter in lemon water. Cut fat into pieces. Cream fat, 250 g sugar, lemon peel and vanilla sugar with the whisks of the hand mixer. Stir in 4 eggs one after the other. Mix flour and baking powder and stir in alternately with the milk. Grease the fat pan of the oven (32 x 39 cm) and dust with flour. Put the dough into the fat pan and smooth it down. Cut the apple quarters several times and spread them evenly on the dough, pressing them in slightly. Pour sand casting into the spaces in between. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Meanwhile knead 70 g marzipan, icing sugar and some food colouring. Divide the marzipan into approx. 36 balls and form leaves.
3
Cut the apple quarters several times and spread them evenly on the dough, pressing them in slightly. Pour sand casting into the spaces in between. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Meanwhile knead 70 g marzipan, icing sugar and some food colouring. Divide the marzipan into approx. 36 balls and form leaves. Carefully press in the leaf ribs with the back of a knife. Take the cake out of the oven and let it cool down. Divide the cake into 24 pieces and decorate each piece with 1-2 marzipan flakes and amaretti