Apple pie from the tray with marzipan topping and sprinkles

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425 g butter or margarine
500 g flour
325 g Sugar
Salt
100 g Almond flakes
1.5 kg Apples
3–4 EL lemon juice
1 packet vanillin sugar
8 Eggs (size M)
75 g Cornstarch
2 slightly accumulated TL baking powder
200 g thickened cranberries
200 g Marzipan raw mass
300 g Schmand
1 packet 'Vanilla flavor' pudding powder
Icing sugar
Fat and flour

90 minutes

easy

1.: Melt 175 g of fat in a saucepan. Mix 250 g flour, 125 g sugar and 1 pinch of salt in a bowl. Pour the hot fat into the flour-sugar mixture all at once and knead into sprinkles with the dough hook of the hand mixer. Mix in the almond flakes and allow to cool
2.: Wash, peel and quarter the apples and remove the core. Cut apple quarters into thick wedges, mix with lemon juice and set aside
3.: 250 g soft fat, 200 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the hand mixer for approx. Stir for 8 minutes until creamy. Stir in 4 eggs one after the other alternately with 4 tbsp starch. Mix the remaining starch, flour and baking powder, add to the fat and egg mixture and stir briefly
4.: Spread the dough on a greased drip pan (approx. 32 x 39 cm) dusted with flour . Spread the apple wedges on top and add the cranberries with a teaspoon as small blobs in between
5.: Roughly grate the marzipan, add the sour cream and stir until smooth with the whisk of the hand mixer. First stir in 4 eggs, then stir in the pudding powder. Pour the topping evenly over the apple wedges. Sprinkle with the almond sprinkles
6.: Bake for 40–50 minutes in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3). Prepare the cake in the drip pan and let cool on a kitchen rack. Cut the cake into pieces and sprinkle with powdered sugar as desired. It also tastes goodWhipped cream

1 piece approx:

360 kcal
1510 kJ
6 g protein
20 g fat
38 g carbohydrates

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