Apple pie with marzipan topping

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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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