Baked apple cake

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 14
  • 2 untreated lemon
  • 1/2 l clear apple juice
  • 100 ml Calvados
  • 275 g Sugar
  • 1 Cinnamon stick
  • 10 (approx. 1.5 kg) small sour apples
  • 150 g Marzipan raw mass
  • 100 g Apricot Jam
  • 175 g Butter or margarine
  • 1 package Vanillin sugar
  • 4 Eggs (size M)
  • 200 g Flour
  • 3 deleted Tsp Baking Powder
  • 75 g liquid whipping cream
  • 1-2 TABLESPOONS sugar for sprinkling
  • 1 TEASPOON Icing sugar for dusting
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Wash lemons thoroughly and dab dry. Cut the peel thinly from one of them all around, and finely grate the peel from the other. Squeeze out both lemons. Boil 1/2 litre water, apple juice, calvados, 125 g sugar, cinnamon stick, lemon juice and peeled lemon peel in a large pot. In the meantime wash the apples, cut out the core with an apple cutter and peel the apples.

  2. 2

    Put the apples into the boiling broth, cover and stew for about 10 minutes. Lift the apples out of the stock, drain and let them cool down. For the filling, whisk marzipan and jam until creamy with the whisk of the hand mixer. For the dough, mix soft fat, 150 g sugar, vanillin sugar and grated lemon peel until creamy. Add the eggs one by one, alternating with 1 tablespoon of flour. Mix the remaining flour and baking powder and stir in briefly together with the liquid cream. Put 2/3 of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Place apples close together on the dough and spread the filling into the apples. Put the rest of the dough with a small spoon between the apples and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover if necessary in the last 10-15 minutes.

  3. 3

    Put 2/3 of the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Place apples close together on the dough and spread the filling into the apples. Put the rest of the dough with a small spoon between the apples and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. Cover if necessary in the last 10-15 minutes. Place the finished cake in the springform pan and let it cool on a cake rack. Before serving, sprinkle with sugar crystals and dust with icing sugar. Serve with whipped cream

Nutrition Facts

KCAL
290 kcal
CARBS
34 g
FATS
15 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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