Apple and Marzipan Cake

For 12 pieces
  • 250 g flour
  • 2 EL powdered sugar + possibly 1 teaspoon for dusting
  • 125 g Butter
  • 1 Egg (size M)
  • 2 kg Apples (e.g. B. Elstar)
  • 1/2 l clear apple juice
  • 75 g Sultanas
  • 6 EL Lemon juice
  • 100 g Sugar
  • thinly peeled peel of 1 organic lemon
  • 1 package Pudding powder' Vanilla flavor '
  • 1 EL Cornstarch (10-15 g)
  • 100 g Marzipan raw mass
  • 30 g almond flakes
  • 2-3 tbsp apricot jam
  • flour
  • Fat and flour
  • 1 kg Dried peas for blind baking
  • cling film
  • baking paper
90 minutes
Put the flour, powdered sugar, butter in pieces, egg and 1-2 tablespoons of cold water in a mixing bowl and knead first with the dough hook of the hand mixer, then briefly with your hands to form a smooth shortcrust pastry. Wrap the dough in foil and refrigerate for about 30 minutes. In the meantime, wash the sultanas and pat dry. Peel and quarter the apples, except for 2 pieces (approx. 300 g), and cut out the core. Cut the apple quarters into pieces and mix in a large saucepan with 400 ml apple juice, 4 tablespoons lemon juice, sugar and sultanas. Add the lemon peel. Halve the remaining apples, remove the core and cut the halves into thin wedges. Turn the apple wedges in 2 tablespoons of lemon juice and set aside. Roll out the shortcrust pastry on a floured work surface into a round plate (approx. 35 cm Ø). Grease a springform pan (26 cm Ø) and sprinkle with flour. Form with the shortcrust pastryand press an approx. 5 cm high edge. Prick the dough base several times with a fork, cover the dough with baking paper and pour in the dried peas for blind baking. Pre-bake the shortcrust pastry in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 20 minutes. Bring the apples to the boil. Mix the pudding powder, 100 ml apple juice and starch together. Boil the apples for 1-2 minutes, then stir in the pudding powder and simmer again while stirring for 1-2 minutes. Take off the stove and remove the lemon peel. Roughly grate the raw marzipan mixture. Take the baking paper with the peas out of the springform pan and sprinkle the grated marzipan on the shortcrust pastry base. Put the apple compote on top, smooth it out and cover with the apple wedges. Scatter the almond flakes on the edge and bake in the preheated oven, lower rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Heat the jam and strain it through a sieve. Approx. Brush the apple wedges with the jam 15 minutes before the end of the baking time and finish baking. It is best to let the cake cool overnight in the form on a wire rack. Remove the cake from the mold and dust with powdered sugar if you like
12 hours waiting time
1 piece approx.:
  • 390 kcal
  • 1630 kJ
  • 5 g protein
  • 14 g fat
  • 59 g carbohydrates


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