Marbled Apple Pie with Marzipan – Almond Topping
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 1 cup cream (200 ml)
- 50 ml buttermilk or natural yogurt
- 1 cup sugar (or less)
- 2 packs vanilla sugar
- 1 packet custard powder (vanilla)
- 2 cups wheat flour (also mixed with wholemeal flour)
- 1 sachet baking powder
- 3 drops bitter almond flavor
- 3 tablespoon cocoa powder
For covering:
- 5 m. Apples
- 3 tablespoon cinnamon
- 1 point marzipan paste
- 100 g mararine, semi-fat
- 200 g almond (s), sliced
- 1 dash milk or buttermilk, to lengthen
- 1 cup sugar (less if necessary)
- 1 packet vanilla sugar
- some powdered sugar for dusting
Print Recipe
Pin Recipe Instructions
- For the dough, mix the eggs with 1 cup of sugar, cream, vanilla sugar, flour, baking powder, bitter almond oil, pudding powder and buttermilk to a smooth, semi-liquid dough. Pour half of the batter into a parchment-lined drip pan. Mix the rest of the dough with the cocoa powder and spread thinly on the light dough.
- Peel the apples and cut into wedges. Then place on the dough and gently press in.
- Put the baking sheet into the preheated oven at 175 ° C and prebake for about 15-20 minutes.
- For the topping, slowly melt the semi-fat margarine in a saucepan. Chop the marzipan and stir into the melted butter together with sugar and vanilla sugar. Add the sliced almonds. If the mixture is too firm, thin it with buttermilk or milk (tip: add a pinch of cinnamon). Now distribute the almond mixture on the pre-baked cake.
- Put it back in the hot oven and bake for another 15-20 minutes. The almonds should take on a slightly brownish color.
- After cooling, dust with powdered sugar.
- Note: Use the empty cup of cream as a measure.
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