Apple marzipan cake

Apple marzipan cake
Quantity Ingredient
250 g Wheat Flour Type 405
1 tsp Back Powder
1 packet Bourbon Vanilla Sugar
225 g Sugar
1 Eggs
125 g Butter
2 kg Apple
80 g Sultanas
2 Lemons
2 packet Cream Pudding Powder
0,5 l Apple juice
100 g Marzipan raw paste
20 g Almond Leaves
100 g Orange Jam

Apple marzipan cake is best baked the day before serving, as it should set overnight in the refrigerator. Mix flour, baking powder, vanilla sugar, a pinch of salt and 125 g sugar. Knead in the egg and butter flakes. Knead the crumbles by hand into a smooth crumbly dough. Wrap in foil. Leave to rest in the fridge for 30 minutes. Put two apples aside for the topping. Peel and chop the remaining apples. Pour into a pot. Mix with sultanas. Squeeze lemons. Add 4 tablespoons of lemon juice. Put the rest of the lemon juice aside. Mix 100 g sugar into the apples. Mix pudding powder with 200 ml apple juice. Add remaining apple juice to the apples and bring to the boil. Stir in the pudding powder. Boil for 2 minutes. Preheat oven to 180° C. Grease a 26 Spring Form. Place the crumbly dough on a lightly floured work surface. Dust with flour. Roll out slightly larger than the form. Place the dough in the form. Form a higher rim. Prick the base several times with a fork. Grate the marzipan. Spread it on the marzipan. Pour in apple compote. Peel the remaining apples. Cut into slices. Sprinkle with the remaining lemon juice. Spread apple slices on the marzipan cake. Sprinkle with almond leaves. Bake the marzipan cake on the middle shelf for 45 minutes. Heat the orange jam until it becomes liquid. Dab orange jam on the marzipan cake. Bake for another 15 minutes. Take the cake out of the oven. Leave to cool in the tin. Leave to set overnight in the fridge.

Servings: 16, Difficulty: 
Preparation time: 1 hour, Total duration: 2 hours

All data per serving:
343 kcal
63 g
4 g
11 g

(C)opyright by Marions Kochbuch