Baked apple cake

Name: Baked apple cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 14
Ingredients: 2 untreated lemons; 1/2 l clear apple juice; 100 ml Calvados; 250 g Sugar; 1 Cinnamon stick; 10 small sour apples (e.g. Elstar; approx. 130 g each); 125 g Marzipan raw mass; 100 g Apricot Jam; 125 g Butter or margarine; 1 package Vanillin sugar; 3 Eggs (size M); 150 g Flour; 2 TEASPOONS Baking Powder; 75 g Whipped cream; 1-2 TABLESPOONS sugar for sprinkling; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Fat and flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 14

2 untreated lemons
1/2 l clear apple juice
100 ml Calvados
250 g Sugar
1 Cinnamon stick
10 small sour apples (e.g. Elstar; approx. 130 g each)
125 g Marzipan raw mass
100 g Apricot Jam
125 g Butter or margarine
1 package Vanillin sugar
3 Eggs (size M)
150 g Flour
2 TEASPOONS Baking Powder
75 g Whipped cream
1-2 TABLESPOONS sugar for sprinkling
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Fat and flour

Directions

1
Wash lemons thoroughly and rub 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
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, 125 g sugar, vanillin sugar and grated lemon peel until creamy. Add the eggs one by one, alternating with one tablespoon of flour at a time. Mix remaining flour and baking powder and stir in together with the liquid cream. Put 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. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Cover if necessary in the last 15-20 minutes.
3
Put 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. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Cover if necessary in the last 15-20 minutes. Let the finished cake cool in the springform pan on a cake rack. Before serving, sprinkle with sugar crystals and dust with icing sugar. Serve with whipped cream