Apple pie from the tray with marzipan topping and sprinkles

For 24 pieces
  • 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
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
Wash, peel and quarter the apples and remove the core. Cut apple quarters into thick wedges, mix with lemon juice and set aside
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
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
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
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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