Apple – Marzipan Cake with Lattice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 300 grams flour
- 2 teaspoons baking soda
- 150 g butter or mararine
- 100 g suar
- 1 egg (s)
- 1 tablespoon milk
For the filling:
- 0.5 ½ pack marzipan
- 2 kg apples
- 1 tablespoon water
- 50 grams sugar
- 0.5 teaspoon ½ cinnamon
- 50 g raisins
- Taste rum
For painting:
- powdered sugar
- rum
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the shortcrust pastry into a firm dough. If it sticks, put it in the refrigerator for a while.
- Line the bottom and edge of a springform pan with about 2/3 of the dough. Roll out the marzipan to the size of the base and place on the base.
- Chop the apples and sauté them with water, sugar, cinnamon and raisins. Let cool down a little and add a few drops of rum flavoring. Spread the filling on the marzipan base.
- Roll out the remaining shortcrust pastry, cut into strips and place crosswise on the apples. Sprinkle with sugar and cinnamon.
- Bake at 200 ° -220 ° for about 45 minutes. Let cool down and coat with rum glaze.
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