Apple pie on marzipan nut base

  • 50 g Hazelnuts
  • 175 g flour
  • 125 g cornstarch
  • 1 pinch Salt
  • 75 g Icing sugar
  • 125 g Butter or margarine
  • 4 eggs (size M)
  • 125 g marzipan raw mass
  • 2 EL Amaretto (almond liqueur)
  • 225 g Sugar
  • 1 TL Baking powder
  • 1 kg Apples
  • 1/2 l white wine
  • 1 TL Cinnamon
  • 3 EL lemon juice
  • 2 packet ground white gelatine
  • 3 (à 200 g) Mug of whipped cream
  • 1 Apple to decorate
  • 2 EL Hazelnut brittle for sprinkling
135 minutes
Roast the nuts in a pan without fat. Let cool and grind finely. Knead 100 g flour, 75 g starch, ground nuts, salt, 50 g powdered sugar, fat and 1 egg with the dough hook of the hand mixer to form a smooth dough. Cover and chill for about 30 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Press the dough into the mold and prick several times with a fork. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 10 minutes. In the meantime, mix the marzipan, remaining powdered sugar, amaretto and 2 tablespoons of water with the whisk of the hand mixer. Take the shortcrust pastry out of the oven and brush with the marzipan mixture. Separate the remaining eggs. Beat egg whites and 3 tablespoons of warm water until stiff. Sprinkle in 100 g of sugar. Fold in the egg yolks. Mix the remaining flour, remaining starch and baking powder and sift into the egg mixture. Carefully fold in and spread over the marzipan mixture. Bake in the oven (175 ° C / gas: level 2) for another 20 minutes. Let cool on a wire rack. Quarter, peel and core the apples. Cut the apples into small pieces. Put the white wine, the remaining sugar, cinnamon and 1 teaspoon lemon juice in a saucepan and bring to the boil. Cook on low heat for 5-10 minutes. Meanwhile gelatine withMix 12 tablespoons of cold water. Let soak for 10 minutes and stir into the hot apple compote. Chill for 3-4 hours, stirring occasionally. Beat 2 cups of cream until stiff. When the compote starts to gel, add the cream and fold in. Cut the cake base once across and place a cake ring around the bottom base. Spread the apple mixture on the base and place the second cake base on top. Let it set in the refrigerator for 2-3 hours. Wash and quarter the apple and cut out the core. Cut the apple into thin wedges. Put the remaining lemon juice and 50 ml water in a saucepan and bring to the boil. Steam the apple wedges in it for 3-4 minutes. Remove and let cool on kitchen paper. Remove the cake ring. Beat the rest of the cream until stiff and coat the cake all around. Pour some of the cream into a piping bag with a star nozzle and decorate the cake with it. Tax the edge of the cake and cream tuffs with brittle. Cover the cake with the steamed apple wedges and serve. Makes approx. 16 pieces
Waiting time approx. 5 1/2 hours. Photo: Först,
1 portion approx:
  • 470 kcal
  • 1970 kJ
  • 7 g protein
  • 26 g fat
  • 47 g carbohydrates


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