Marzipan-fried apple cake

Name: Marzipan-fried apple cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 2 untreated lemons; 1/2 l clear apple juice; 100 ml Calvados (French apple spirit); 125 g + 125 g sugar; 1 Cinnamon stick; 10 (approx. 1.5 kg) small sour apples; 7-10 Tbsp Fat and flour; 125 g Marzipan raw mass; 100 g Apricot Jam; 125 g soft butter/margarine; 1 package Vanillin sugar, salt; 3 eggs , 200 g flour (Gr. M); 2 coated Tsp Baking Powder; 75 g whipped cream hail- and icing sugar for decoration, 1 small plastic bag

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

2 untreated lemons
1/2 l clear apple juice
100 ml Calvados (French apple spirit)
125 g + 125 g sugar
1 Cinnamon stick
10 (approx. 1.5 kg) small sour apples
7-10 Tbsp Fat and flour
125 g Marzipan raw mass
100 g Apricot Jam
125 g soft butter/margarine
1 package Vanillin sugar, salt
3 eggs , 200 g flour (Gr. M)
2 coated Tsp Baking Powder
75 g whipped cream hail- and icing sugar for decoration, 1 small plastic bag

Directions

1
Wash the lemons and rub them dry. Peel the peel of one of them thinly as a spiral, and grate the peel finely from the other. Squeeze both lemons
2
1/2 l water, apple juice, Calvados, 125 g sugar, cinnamon stick, lemon juice and lemon spiral in a big pot boil up
3
Peel the apples and cut out the cores with an apple corer. Put the apples into the boiling stock, cover and stew for about 10 minutes. Remove from the stock, drain. Cool down
4
Grease a springform pan (26 cm Ø; approx. 8 cm high) and dust with flour. Coarsely grate marzipan, stir with jam until creamy
5
Cream fat, 125 g sugar, vanillin sugar, 1 pinch of salt and grated lemon peel. Stir in the eggs one by one. Mix flour and baking powder and stir in briefly with the liquid cream. Spread into the springform pan. Place the apples close together. Pour the marzipan mixture into a plastic bag, cut off a small corner at the bottom and squirt into the apples
6
Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 50-60 minutes. Let them cool down. Decorate with coarse and icing sugar