Apple pie with macaroon filling

  • 1 lemon
  • 4-5 (approx. 1kg) Apples
  • 350 g Marzipan raw mass
  • 50 g ground almonds
  • 1 Egg (size M)
  • 70 g Sugar
  • 50 g Marzipan raw mass
  • 200 g Butter or margarine
  • 200 g Sugar
  • 1 packet vanillin sugar
  • 1 Pinch Salt
  • 1 grated zest of 1 untreated lemon
  • 3 eggs (size M)
  • 150 g flour
  • 50 g Cornstarch
  • 3 TL Baking powder
  • 2 cl Rum
  • fat and breadcrumbs
  • 40 g Apple jelly
  • Icing sugar
90 minutes
Squeeze the lemon, mix with 1/8 liter of water. Wash and peel the apples, remove the core with an apple cutter. Cut half of the apples into medium-sized pieces, cut the rest into thick rings. Soak in the lemon water. For the macaroon mixture, stir together the marzipan, almonds, egg and sugar until smooth. Finely dice the marzipan for the dough. Mix the fat, marzipan, sugar, vanilla sugar, salt and lemon zest with the whisk of the hand mixer until creamy. Add eggs one at a time. Mix in flour, cornstarch and baking powder and stir in. Add rum. Grease the springform pan (26 cm Ø) and sprinkle with breadcrumbs. Pat the apples dry. Fold the apple pieces into the batter, fill the springform pan and smooth out. Spread the apple rings on top and bake in the preheated oven (electric stove: 175 ° C / gas: level 2) for 60-70 minutes. If necessary cover cakes halfway through the baking time. Pour the macaroon almond mixture into a piping bag with a star nozzle. Approx. 20 minutes before the end of theBaking time, sprinkle macaroon rosettes in the middle of the apple rings and, if you like, on the edge, then bake. Let the cake cool down a little. Stir apple jelly in a hot water bath until smooth. Brush apple rings with it. Dust the cake with powdered sugar if you like. Makes about 12 pieces. Stiff whipped cream tastes good with it
1 portion approx:
  • 410 kcal
  • 1720 kJ
  • 6 g protein
  • 20 g fat
  • 50 g carbohydrates


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