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 a 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 egg and butter flakes. Knead the crumble by hand to a smooth shortcrust dough. Wrap in foil. Leave to rest in the fridge for 30 minutes. Set aside two apples for topping. Peel and dice remaining apples. Pour into a saucepan. Mix with sultanas. Squeeze the lemons. Add 4 tablespoons lemon juice. Put the rest of the lemon juice aside. Mix 100 g sugar into the apples. Mix the pudding powder with 200 ml apple juice. Add remaining apple juice to 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 pan. Place crumbly dough on a lightly floured work surface. Dust with flour. Roll out slightly larger than the pan. Place dough in the pan. Form a higher rim. Prick the base several times with a fork. Grate the raw marzipan. Spread on top. Fill with apple compote. Peel the remaining apples. Cut into slices. Sprinkle with the remaining lemon juice. Spread the apple slices on the marzipan cake. Sprinkle with almond leaves. Bake the marzipan cake on the middle shelf for 45 minutes. Heat the orange marmalade until it becomes liquid. Drizzle the orange marmalade on the marzipan cake. Bake for another 15 minutes. Remove the cake from the oven. Leave to cool in the tin. Leave to set in the fridge overnight.

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