Apple pie from the tray with marzipan topping and sprinkles

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