Apple pie with macaroon lattice

For 24 pieces
  • 1,5 kg apples
  • juice of 1 lemon
  • 350 g soft butter / margarine
  • 200 g + 75 g + 75 g sugar
  • 1 pinch salt
  • 1 packet Vanillin sugar
  • 8 eggs + 1 egg yolk (Gr . M)
  • 500 g flour
  • 1 packet baking powder
  • 150 -170 ml + 3 tbsp milk
  • 200 g sour cream or crème fraîche
  • 1 Parcel Custard powder 'Vanilla flavor'
  • 400 g Mar zipan raw mass
  • 5 EL (50 g) almond flakes
  • Icing sugar
120 minutes
light
1.
Peel, cut into eighths and core the apples. Drizzle with lemon juice
2.
Mix the fat, 200 g sugar, salt and vanilla sugar until creamy. Mix in 4 eggs one at a time. Mix the flour and baking powder. Stir in alternately with 150-170 ml of milk
3.
Spread on a greased drip pan (approx. 32 x 39 cm), pulling up a little at the edge. Spread the apples close together on the dough
4.
Mix the sour cream, 75 g sugar, 3 eggs and custard powder. Pour the egg coating over the apples. Bake the apple pie in the preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 50 minutes
5.
Marzipan, 75 g Mix the sugar, 1 egg and 2 tbsp milk with the whisk of the hand mixer. Pour into a piping bag with a star nozzle and spray onto the cake like a grid. Bake the cake at the same temperature for another 15 minutes
6.
Whisk 1 egg yolk and 1 tbsp milk. Spread the macaroon grid with it. Sprinkle the cake with almonds and bake for another 10 minutes at the same temperature. Let cool down. Dust with powdered sugar before serving
1 piece approx:
  • 440 kcal
  • 1840 kJ
  • 8 g ​​protein
  • 24 g fat
  • 46 g carbohydrates

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