Rosette cake with nut-apple-marzipan filling

Name: Rosette cake with nut-apple-marzipan filling
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 50 g Almond kernels; 50 g Hazelnut kernels; 50 g Walnut kernels; 200 g Marzipan raw mass; 400 g Apples; 2 TABLESPOONS Lemon juice; 100 g Sugar; 150 g Low-fat curd; 6 TABLESPOONS Milk; 6 TABLESPOONS Oil; 1 package Vanillin sugar; 1 pinch Salt; 300 g Flour; 1 package Baking Powder; 1 Egg Yolk; 1 TEASPOON Whipped cream; 30-40 g Apricot Jam; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

50 g Almond kernels
50 g Hazelnut kernels
50 g Walnut kernels
200 g Marzipan raw mass
400 g Apples
2 TABLESPOONS Lemon juice
100 g Sugar
150 g Low-fat curd
6 TABLESPOONS Milk
6 TABLESPOONS Oil
1 package Vanillin sugar
1 pinch Salt
300 g Flour
1 package Baking Powder
1 Egg Yolk
1 TEASPOON Whipped cream
30-40 g Apricot Jam
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Coarsely chop the almonds and nuts. Grate marzipan coarsely and mix with the nuts. Wash apples, dab dry, quarter them and cut out the core. Cut apple pieces into fine sticks and mix with lemon juice and 25 g sugar. Mix quark, milk, oil, remaining sugar, vanillin sugar and salt. Mix flour and baking powder, add and knead everything to a smooth dough.
2
Roll out on a floured work surface to a plate (approx. 40 x 40 cm). Mix apple pieces with the nut mixture and spread everything on the dough. Leave a 3-4 cm wide rim on one side and spread a thin layer of water on it. Roll up the dough from the opposite side. Cut the dough roll into about 9 pieces. Grease a springform pan (26 cm Ø) well. Place 7 pieces with the cut surface facing upwards, possibly with a little gap, on the edge of the springform pan as a circle. Place the two remaining pieces in the middle. Bake the cake in the preheated oven, second rail from below (electric oven: 175 °C/ gas: level 2) for 45-50 minutes. Mix egg yolk and cream and spread the cake 10-15 minutes before the end of the baking time. Heat up the jam and pass through a sieve.
3
Grease a springform pan (26 cm Ø) well. Place 7 pieces with the cut surface facing upwards, possibly with a little gap, on the edge of the springform pan as a circle. Place the two remaining pieces in the middle. Bake the cake in the preheated oven, second rail from below (electric oven: 175 °C/ gas: level 2) for 45-50 minutes. Mix egg yolk and cream and spread the cake 10-15 minutes before the end of the baking time. Heat up the jam and pass through a sieve. Spread the finished cake with jam while still warm and let it cool down. Makes 12-16 pieces
4
On 16 pieces: