Apple Cake

  • 100 g marzipan raw material
  • 300 g flour
  • 1 knife tip baking powder
  • 150 g softened butter or margarine
  • 50 g Sugar
  • 1 pinch Salt
  • 1 egg (size M)
  • 1 packet (6 g) Fine lemon peel
  • 1 kg Apples
  • 2 EL lemon juice
  • 2 EL ground hazelnuts
  • 50 g whole hazelnuts with skin
  • 100 g Sultanas
  • 1 egg yolk
  • 1 EL whipped cream
  • 2 EL powdered sugar
60 minutes
Cut the marzipan into fine cubes. Mix the flour and baking powder. Add flakes of fat, sugar, salt, egg, lemon peel, marzipan and 1 tablespoon of cold water and knead to form a smooth dough. Cover and leave to rest in the refrigerator for about 30 minutes. In the meantime, peel and quarter the apples and remove the core. Roughly grate the apples and mix with the lemon juice. Let it steep briefly. Press 2/3 of the dough onto the bottom of a flat tart or pie dish (30 cm Ø). Sprinkle with the ground hazelnuts. Squeeze out the apple rasp well. Roughly chop the hazelnuts. Mix together grated apple, sultanas and nuts and place on the base. First roll long strands of the rest of the dough, then twist them into cords. Place the cords on the cake as a border and decoration. Whisk the egg yolk and cream together, brush the dough cords with it. Bake the cake in the preheated oven (electric stove: 200 ° C / gas: level 3) for about 25 minutes. Let the cake cool down on a wire rack. Dust with powdered sugar. Makes about 12 pieces
Tableware: Kera
Cutlery: R + B
Cloth: Södahl
Cookware: Kaiser
1 portion approx.:
  • 360 kcal
  • 1510 kJ
  • 5 g Protein
  • 18 g fat
  • 43 g carbohydrates


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