Apple marble wreath cake

For 18 pieces
  • 4 Apples (approx. 150 g each; e.g. B. Elstar)
  • 3 EL Lemon juice
  • 250 g soft butter or margarine
  • 300 g sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 5 Eggs (size M)
  • 250 g flour
  • 1/2 package baking powder
  • 100 g ground hazelnuts
  • 1 heaped teaspoon of cinnamon
  • 75 ml Milk
  • 2 tbsp hazelnut flakes
  • 100 g Icing sugar
  • 2 -3 EL Calvados
  • Fat and flour
90 minutes
Grease a springform pan (26 cm Ø) with a tube base insert and dust with flour. Peel and halve the apples, remove the core. Drizzle with lemon juice and set aside. Mix the fat, sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour and baking powder, stir in. Halve the dough. Mix the ground nuts and cinnamon, stir into half of the dough with milk. Pour half of the nut batter into the pan. Place half of the light dough on top. Do the same with the rest of the dough. Place the apples on the dough with the curve down. Bake in the preheated oven (electric stove. 175 ° C / convection: 150 ° C / gas: level 2) for 45-50 minutes. Let cool on a wire rack, remove from the mold. Toast the hazelnut flakes in a pan until golden brown, remove. Mix the powdered sugar with the calvados until smooth. Brush the cake with it. Sprinkle with hazelnut flakes and allow to dry
Wait approx. 2 1/2 hours. Photo: Först,
1 piece approx:
  • 330 kcal
  • 1380 kJ
  • 5 g protein
  • 18 g fat
  • 37 g carbohydrates


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