Winter apple tin cake

Name: Winter apple tin cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 300 g Flour; 1/2 TEASPOON Baking Powder; 250 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of an untreated lemon; 3 Eggs (size M); 150 g cold butter; 2 kg Apples (e.g. Boskop); 7-10 Tbsp Juice of 1 lemon; 1 package Vanilla-flavoured pudding powder (for 500 ml milk; for cooking; 500 ml clear apple juice; 7-10 Tbsp scraped pulp from 1 vanilla pod; 1/2 TEASPOON ground cardamom; 60 g Pistachio kernels; 600 g Marzipan raw mass; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

300 g Flour
1/2 TEASPOON Baking Powder
250 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of an untreated lemon
3 Eggs (size M)
150 g cold butter
2 kg Apples (e.g. Boskop)
7-10 Tbsp Juice of 1 lemon
1 package Vanilla-flavoured pudding powder (for 500 ml milk; for cooking
500 ml clear apple juice
7-10 Tbsp scraped pulp from 1 vanilla pod
1/2 TEASPOON ground cardamom
60 g Pistachio kernels
600 g Marzipan raw mass
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Knead flour, baking powder, 100 g sugar, vanillin sugar, lemon peel, 1 egg and butter in flakes first with the dough hooks of the hand mixer, then with cool hands to a smooth dough. Cover and chill for about 30 minutes. Wash, quarter, core and cut apples into pieces. Mix with lemon juice. Stir pudding powder with 100 ml apple juice until smooth. Heat apples with 400 ml apple juice, 50 g sugar, vanilla pulp and cardamom.
2
Simmer covered for about 2 minutes, remove from heat. Stir in pudding powder, bring to the boil and simmer for about 1 minute while stirring. Coarsely chop the pistachios, stir in. Leave to cool. For the macaroon mixture, whisk marzipan smooth with the whisks of the hand mixer. Stir in 2 eggs one after the other. Stir in 100 g sugar. Roll out short pastry on cling film in the size of the fat pan of the oven rectangular (32 x 38 cm). Line the bottom of the greased pan with the pastry sheet using the foil. Pour apple compote on top and smooth it down. Put the macaroon mixture into a piping bag with star-shaped spout. Spray a grid on the apple mixture.
3
Stir in 100 g sugar. Roll out short pastry on cling film in the size of the fat pan of the oven rectangular (32 x 38 cm). Line the bottom of the greased pan with the pastry sheet using the foil. Pour apple compote on top and smooth it down. Put the macaroon mixture into a piping bag with star-shaped spout. Spray a grid on the apple mixture. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 40-45 minutes. Let it cool down and cut into pieces