Apple and Marzipan Cake

For 24 pieces
  • 1,5 kg apples
  • juice of 1 lemon
  • 200 g Butter or margarine
  • 125 g Sugar
  • 1 pinch Salt
  • 5 Eggs (size M)
  • 200 g flour
  • 100 g starch
  • 2 deleted TL Baking powder
  • 50 ml Milk
  • 2-3 EL Calvados (apple schnapps)
  • 200 g Marzipan raw mass
  • 250 g sour cream
  • 150 g Almond flakes
  • 1 packet pudding powder 'cream flavor'
  • 100 g Apricot jam
  • Icing sugar
90 minutes
Quarter, peel and core the apples. Score the apple quarters lengthways with a fork and drizzle with lemon juice. For the dough, mix the fat, sugar and salt with the whisk of the hand mixer until creamy. Add 3 eggs one after the other and stir. Mix the flour, baking powder and starch and stir in alternately with the milk. Add the calvados and stir in. Grease the oven's drip pan (approx. 32 x 36 cm) and smooth the dough in it. Separate the remaining eggs. Beat egg whites until stiff. Mix the marzipan and egg yolks with the whisk of the hand mixer until smooth. Add sour cream, 100 g flaked almonds and pudding powder and stir in. Fold in the egg whites and spread on the dough. Spread the apple quarters on top and press lightly. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 50-55 minutes. Let cool down. Heat the jam in a saucepan, strain it through a sieve and brush the apples with it. Roast the remaining flaked almonds in a pan without fat and allow to cool. Sprinkle over the cake and dust with powdered sugar
1 piece approx:
  • 300 kcal
  • 1260 kJ
  • 5 g protein
  • 17 g fat
  • 29 g carbohydrates


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