Apple and Marzipan Cake

For 12 pieces
  • 750 g apples (e.g. Jonagold)
  • 120 g Sugar
  • 2 eggs (size M)
  • 150 g flour
  • 1 leveled TL baking powder
  • 1 packet vanillin sugar
  • 75 g Butter
  • 200 g marzipan raw mass
  • 1 EL Icing sugar
  • Mint
  • fat
60 minutes
light
1.
Peel, quarter, core and cut the apples. Put 50 g of sugar in a saucepan and cook covered over low heat for about 10 minutes. Stirring occasionally. The apples should be soft but not yet crumbled. Drain on a sieve and let cool. Separate eggs. Mix the flour, baking powder, 70 g sugar and vanilla sugar. Add the egg yolk and butter in pieces and knead into a smooth dough using the dough hook of the hand mixer. Grease the springform pan (26 cm Ø). Pour the dough into the mold, press it flat, forming a 2 cm high rim. Approx. Chill for 30 minutes. Put the apples on the batter. Stir the marzipan until smooth, stir in the egg whites one after the other. Pour into a piping bag with a star nozzle and sprinkle the cake with it. Bake in a preheated oven (electric stove: 150 ° C / convection: 125 ° C / gas: level 1) for 35-40 minutes. Let cool down. Dust the edge with powdered sugar. Decorate with mint
2.
Wait about 2 hours
1 piece approx:
  • 260 kcal
  • 1090 kJ
  • 4 g protein
  • 12 g fat
  • 33 g carbohydrates

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