Apple pie with sour cream sauce

For 24 pieces
  • 120 g marzipan raw mass
  • 6 Eggs (size M)
  • 150 g sour cream
  • 1/2 packet pudding powder' Vanilla flavor '
  • 280 g Sugar
  • 1 untreated lemon
  • 9 small apples
  • 250 g Butter or margarine
  • 1 Parcel Vanillin-Sugar
  • 400 g flour
  • 1 packet Baking powder
  • 100 ml Milk
  • 1 tbsp Icing sugar
  • 36 Amarettis
  • green food coloring
  • Fat and flour
75 minutes
50 Grate g of marzipan. Mix 1 egg and marzipan until the marzipan is dissolved. Stir in 1 egg, sour cream, pudding powder and 30 g sugar. Wash the lemon, rub dry and thinly rub the peel. Halve the lemon, squeeze out the juice. Peel and quarter the apples, remove the core. Put quarters in lemon water. Cut the fat into pieces. Mix the fat, 250 g sugar, lemon zest and vanilla sugar with the whisk of the hand mixer until creamy. Stir in 4 eggs one after the other. Mix the flour and baking powder and stir in alternately with the milk. Grease the oven pan (32 x 39 cm) and dust with flour. Put the batter in the drip pan and smooth it out. Cut into the apple quarter several times and distribute it evenly on the dough, pressing in lightly. Pour the sour cream into the gaps. Bake the cake in a preheated oven (electric stove: 175 ° C / fan oven: 150 ° C / gas: level 2) for about 40 minutes. In the meantime, knead 70 g of marzipan, powdered sugar and some food coloring. Divide the marzipan into approx. 36 balls and form leaves. Carefully press in the leaf veins with the back of a knife. Take the cake out of the oven and let it cool down. Divide the cake into 24 pieces and decorate each piece with 1-2 marzipan leaves and amarettis
Wait approx. 1 hour. Photo: Först,
1 piece approx:
  • 280 kcal
  • 1170 kJ
  • 5 g protein
  • 14 g fat
  • 34 g carbohydrates


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