Apple and Marzipan Cake
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g hazelnuts
- 200 g marzipan paste
- 3 m. Apples, tart ones
- 2 tablespoon lemon juice
- 2 tablespoon sugar
- 80 g suar (or 1.5 teaspoons liquid sweetener)
- 150 g low-fat quark
- 6 tablespoon milk
- 6 tablespoon oil
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 300 grams flour
- 1 packet baking powder
- 1 egg yolk
- 1 teaspoon cream or condensed milk
- 3 tablespoon apricot jam
- Fat for the shape
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Roughly chop the hazelnuts. Coarsely grate the marzipan mixture and mix with the hazelnuts. Peel and core the apples and cut into fine sticks, then mix with lemon juice and 2 tablespoons of sugar.
- Now mix the low-fat quark with milk, oil, 80 g sugar, vanilla sugar and salt. Mix flour and baking powder, add and work everything into a smooth dough. Roll out into a plate (approx. 40 cm x 40 cm) on a floured work surface.
- Mix the apple sticks into the nut mass and spread on the dough. Leave an approx. 3 cm wide border free on one side and brush it thinly with water. Roll up the dough from the opposite side.
- Cut the rolling pin into 10 pieces. Line a springform pan (26 cm) with baking paper and grease the edge. Place 7 pieces in a circle with the cut surface facing up on the edge of the springform pan, place the remaining pieces in the middle, carefully pressing them together.
- Bake the cake in a preheated oven (electric stove: 175 ° C) for about 45 minutes. In the meantime, stir together the egg yolk and cream and, after 30 minutes, brush the cake with it.
- Stir the apricot jam until smooth and coat the finished cake, which has been removed from the mold, with it while it is still warm.
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