Apple – Poppy Seeds – Marzipan Sheet Cake
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 3 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1.2 kg apples
- 5 tablespoon lemon juice
- 125 g marzipan raw mixture
- 250 g butter
- 325 grams sugar
- 1 pinch (s) salt
- 2 packs vanilla sugar
- 9 egg (s)
- 350 g flour
- 75 g cornstarch
- 1 packet baking powder
- 300 g quark (low-fat quark)
- 0.5 ½ pack. Sauce powder, vanilla flavor (for boiling for 500ml liquid)
- 1 pck. Of poppy seeds - baking
- 2 tablespoon apricot jam
- 1 tablespoon powdered sugar
- Fat and flour for the oven`s drip pan
Print Recipe
Pin Recipe Instructions
- Peel and quarter the apple and remove the core. Score the tops of the apples lengthways 3-4 times. Drizzle with lemon juice and cover.
- Roughly grate the marzipan (I always cut it very small), beat with butter, 250 g sugar, salt and one point of vanilla sugar until creamy. Mix 6 eggs little by little. Mix in the flour, starch and baking powder.
- Mix the quark with 3 eggs, 75g sugar, sauce powder and the other pt. Vanilla sugar.
- Drain the apples. Spread the dough in a greased drip pan sprinkled with flour. Spread the poppy seed baking and quark mixture on it, tablespoon at a time. Put apples in.
- Bake at 175 ° (fan oven 150 °) for about 45 minutes. Strain the jam through a sieve and brush onto the apples. Let cool down. Dust the cake with powdered sugar.
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