Apple pie without egg

Name: Apple pie without egg
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 Apples (about 200 g each); 1/2 Lemon; 100 g Marzipan raw mass; 125 g Butter or margarine; 75 g Sugar; 1 package/s Vanillin sugar; 1 pinch(es) Salt; 150 g Greek cream yoghurt; 200 g Flour; 1 package/s Baking Powder; 1 TABLESPOON Apricot Jam; 20 g flaked almonds; 7-10 Tbsp Grease

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

4 Apples (about 200 g each)
1/2 Lemon
100 g Marzipan raw mass
125 g Butter or margarine
75 g Sugar
1 package/s Vanillin sugar
1 pinch(es) Salt
150 g Greek cream yoghurt
200 g Flour
1 package/s Baking Powder
1 TABLESPOON Apricot Jam
20 g flaked almonds
7-10 Tbsp Grease

Directions

1
Peel and halve apples and cut out the core. Cut the apple halves into a fan shape and sprinkle with lemon juice. Crumble the marzipan into large pieces. Cream fat, marzipan, sugar, vanillin sugar and salt with the whisk of the hand mixer. Stir in yoghurt. Mix flour and baking powder and stir in portions.
2
Put the dough into a greased springform pan (26 cm Ø), smooth it down, distribute the apple halves evenly and press them lightly into the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 55 minutes. Remove the cake, let it cool down on a cake rack and remove from the tin. Roast the almonds in a pan without fat while turning for approx. 5 minutes. Heat up the jam and brush the cake with it. Sprinkle with almonds.