Apple pie with marzipan topping
- 1,5 kg Apples, juice from 1 Lemon
- 200 g soft butter / margarine
- 125 g sugar, 1 pinch of salt
- 5 Eggs (size. M)
- 200 g flour
- 100 g cornstarch
- 2 deleted TL Baking powder
- 5 EL Milk
- 2-3 EL Calvados (French apple brandy)
- 200 g marzipan raw mass
- 250 g sour cream or crème fraîche
- 1 Package Pudding powder 'cream flavor'
- (for cooking; for 1/2 l milk)
- 100 g + 50 g almond flakes
- 100 g Apricot jam
- Icing sugar
150 minutes
easy
- 1.
- Peel, quarter and core the apples. Cut the apple quarter lengthways several times on the curved side or use a fork. Drizzle with lemon juice
- 2.
- Grease a drip pan (approx. 32 x 39 cm). Mix the fat, sugar and salt until creamy. Mix in 3 eggs one at a time. Mix the flour, starch and baking powder and stir in alternately with milk and calvados. Spread the dough on the drip pan
- 3.
- Dice the marzipan. Separate 2 eggs. Beat 2 egg whites until stiff. Mix the marzipan and 2 egg yolks with the whisk of the hand mixer until smooth. Stir in the sour cream and pudding powder. Fold in the egg whites and 100 g almonds
- 4.
- Spread the marzipan sour cream on the dough. Place the apple quarters on top with the curvature facing up. Press something down. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 50-55 minutes. Let cool down
- 5.
- Roast 50 g almonds without fat. Warm the jam, strain it through a sieve and brush the apples with it. Sprinkle the cake with roasted almonds and dust with powdered sugar
1 piece approx:
- 300 kcal
- 1260 kJ
- 5 g protein
- 17 g fat
- 29 g carbohydrates
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