Apple layer cake

Apple layer cake
Quantity Ingredient
200 g Butter
200 g Sugar
3 packet Vanilla Sugar
5 Eggs
250 g Wheat Flour Type 405
100 g Ground almonds
1 packet Back Powder
2 Lemons
600 g Apple
5 tbsp Calvados Apple Brand
10 g Almond Leaves
150 g Powder Sugar

Apple layer cake will be especially loose and juicy. Preheat oven to 170° C. Grease a 25-piece box form. Sprinkle thinly with flour. Mix softened butter, sugar, vanilla sugar and a pinch of salt until creamy. Stir in eggs bit by bit. Mix flour, ground almonds and baking powder. Finely grate 2 tsp lemon zest. Add to the flour. Stir the flour into the butter. Squeeze the juice of the lemons. Put 2 tbsp. lemon juice aside for the apples. Stir the remaining lemon juice and 2 tbsp. calvados into the dough. Quarter apples, remove seeds and cut into long thin slices. Sprinkle with 2 tbsp. lemon juice. Fill the bottom of the box mould with dough to a height of about 1 cm. Place a layer of apple slices on top. Cover with dough. Fill in a layer of apple and dough alternately. Bake on the middle rack for 50 minutes. Cover with baking paper. Bake for another 20 minutes. Take the cake out of the oven. Loosen the edge immediately all around with a knife. Let the cake cool in the tin. Turn out the apple layer cake from the tin and turn it over. Roast the almond leaves in a pan. Mix powdered sugar with 3 tbsp. calvados. Spread over the apple layer cake. Sprinkle almond leaves over it.

Servings: 15, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
353 kcal
45 g
6 g
18 g

(C)opyright by Marions Kochbuch