Nut and apple cake with macaroon filling

Name: Nut and apple cake with macaroon filling
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 7-10 Tbsp For the flooring; 150 g Marzipan raw mass; 1 Protein (size M); 25 g Sugar; 2 (approx. 400 g) Apples; 2 TABLESPOONS Lemon juice; 100 g Butter or margarine; 100 g Sugar; 2 Eggs (size M); 150 g ground hazelnuts; 8-9 Tbsp Milk; 175 g Flour; 1/2 TEASPOON Baking Powder; 1-2 TABLESPOONS Apple Jelly; 1 Egg yolk (size M); 1 TABLESPOON Icing sugar for dusting; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

7-10 Tbsp For the flooring
150 g Marzipan raw mass
1 Protein (size M)
25 g Sugar
2 (approx. 400 g) Apples
2 TABLESPOONS Lemon juice
100 g Butter or margarine
100 g Sugar
2 Eggs (size M)
150 g ground hazelnuts
8-9 Tbsp Milk
175 g Flour
1/2 TEASPOON Baking Powder
1-2 TABLESPOONS Apple Jelly
1 Egg yolk (size M)
1 TABLESPOON Icing sugar for dusting
7-10 Tbsp Grease

Directions

1
For the macaroon mixture, stir marzipan, egg white and sugar until smooth and place in a piping bag with a star-shaped spout. Wash, peel and quarter the apples and remove the core. Cut apple quarters into thick slices and sprinkle with lemon juice.
2
Cream fat and sugar. Add eggs and stir until foamy. Stir in nuts and milk. Mix flour and baking powder and stir into the dough. Put the dough into a greased springform pan (24 cm Ø) and smooth it down.
3
Let apple slices drip off a little and place them on the dough in a flower shape. Squirt macaroon mass as spots in the middle. Heat the jelly and spread on the apple slices. Mix the egg yolk and 1 teaspoon of milk and dab the macaroon mixture with it.
4
Bake in the preheated oven (electric cooker: 200°C/ gas: level 3) for approx. 40 minutes. Cover in between if necessary. Let the cake cool down and dust with icing sugar shortly before serving. Makes about 12 pieces.