Marzipan-Mascarpone cake with apple wedges

Name: Marzipan-Mascarpone cake with apple wedges
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 50 g Marzipan raw mass; 125 g Butter or margarine; 250 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 1/2 package Baking Powder; 250 g Whipped cream; 25 Amarettini (Italian almond pastry; approx. 25 g); 3 sheets white gelatine; 250 g Low-fat curd; 250 g Mascarpone (Italian double cream cheese); 75 ml fresh squeezed lemon juice; 3 Apples (à ca.175 g); 350 ml clear apple juice; 1 package red glaze; 7-10 Tbsp Grease; 7-10 Tbsp Tranche de menthe et de pomme

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

50 g Marzipan raw mass
125 g Butter or margarine
250 g Sugar
2 packages Vanillin sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
1/2 package Baking Powder
250 g Whipped cream
25 Amarettini (Italian almond pastry; approx. 25 g)
3 sheets white gelatine
250 g Low-fat curd
250 g Mascarpone (Italian double cream cheese)
75 ml fresh squeezed lemon juice
3 Apples (à ca.175 g)
350 ml clear apple juice
1 package red glaze
7-10 Tbsp Grease
7-10 Tbsp Tranche de menthe et de pomme

Directions

1
Dice marzipan. Add butter, 100 g sugar, 1 packet of vanilla sugar and salt and whisk until foamy. Stir in the eggs one by one. Mix flour and baking powder and stir in. Fold in 25 g cream and 15 amarettinis. Finely crumble the remaining amarettinis. Grease a springform pan (26 cm Ø) and sprinkle with crumbled pastry. Put the dough into the springform pan and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 15-18 minutes. Remove from the oven, place on a grid, remove from the edge of the springform pan with a knife and let it cool in the pan. Remove the base from the mould, place on a cake plate and close a cake ring tightly around it. Soak the gelatine in cold water. Mix quark, mascarpone, remaining vanillin sugar, 75 g sugar and 2 tablespoons lemon juice. Whip the rest of the cream until stiff. Squeeze out the gelatine and melt in a small pot at low heat. Stir droplets into the quark mascarpone cream. Chill for 1-2 minutes and then fold in the cream in portions. Spread the mixture evenly on the base and refrigerate for 2 hours. In the meantime, wash, peel and quarter the apples and cut out the core. Cut the fruit flesh into slices. Boil up apple juice, remaining lemon juice and 50 g sugar. Add apple slices to the stock and cook over low heat for 2-3 minutes. Carefully lift them out with a skimmer, drain them on kitchen paper and let them cool down.
3
Chill for 1-2 minutes and then fold in the cream in portions. Spread the mixture evenly on the base and refrigerate for 2 hours. In the meantime, wash, peel and quarter the apples and cut out the core. Cut the fruit flesh into slices. Boil up apple juice, remaining lemon juice and 50 g sugar. Add apple slices to the stock and cook over low heat for 2-3 minutes. Carefully lift them out with a skimmer, drain them on kitchen paper and let them cool down. Then spread evenly on the quark mascarpone cream. Mix cake glaze powder and remaining sugar in a small pot. Gradually add 250 ml of water and mix with a wooden spoon. Bring to the boil while stirring constantly. Spread the glaze evenly over the apples from the middle. Refrigerate the cake again for about 30 minutes. Serve decorated with mint and apple slice as desired. Makes approx. 12 pieces
4
Then spread evenly on the quark mascarpone cream. Mix cake glaze powder and remaining sugar in a small pot. Gradually add 250 ml of water and mix with a wooden spoon. Bring to the boil while stirring constantly. Spread the glaze evenly over the apples from the middle. Refrigerate the cake again for about 30 minutes. Serve decorated with mint and apple slice as desired. Makes approx. 12 pieces
5
waiting time approx. 4 hours