Apple and marzipan cake from the tray

For 24 pieces
  • 400 g flour
  • 120 g Sugar
  • 200 ml Milk
  • 1 cube (42 g) yeast
  • 100 g Butter
  • 1 Egg (size M)
  • 1 packet vanillin sugar
  • 200 g Marzipan Raw mass
  • 2 EL Schmand
  • 1–2 EL Almond Liqueur
  • 3–4 firm tart apples (with red skin)
  • Juice from 1 lemon
  • Flour
  • fat
50 minutes
easy
1.
Put the flour and sugar in a bowl and make a hollow in the middleto press. Warm milk lukewarm. Crumble the yeast in a small bowl. Add 100 ml milk and stir until smooth. Pour the yeast milk into the flour trough and mix with a little flour from the edge. Cover with flour and let rise for about 15 minutes
2.
In the meantime, melt the butter and let it cool lukewarm. Add the butter, egg, remaining milk and vanilla sugar to the flour and knead into a smooth dough. Cover and let the dough rise for approx. 30 minutes
3.
Grate the marzipan into a bowl. Add sour cream and liqueur and mix into a thick, smooth cream
4.
Knead the dough on a floured work surface and roll out into a rectangle (approx. 32 x 39 cm). Put the dough on the greased drip pan of the oven and cover it for about 20 minutes
5.
Spread the marzipan cream on the yeast dough. Wash and core the apples and slice or cut them into thin slices. Spread the apple slices tightly on the cake and brush with a little lemon juice. Bake cakes in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 18–20 minutes. Take out and let cool down lukewarm
6.
Wait approx. 1 1/2 hours
1 piece approx.:
  • 180 kcal
  • 750 kJ
  • 3 g protein
  • 7 g fat
  • 24 g carbohydrates

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