Summary

Ingredients

• 1 lemon (s), untreated, juice and zest it
• 750 g apples, sour
• 100 g marzipan (raw mixture)
• 200 g butter, soft
• 100 g suar
• 1 packet vanilla sugar
• 4 egg (s)
• 3 tablespoon calvados (alternatively grappa or milk)
• 200 g flour
• 1 teaspoon Baking powder
• 2 tablespoon almond (s) (almond flakes)
• 2 tablespoon powdered sugar
• Butter for the mold
• Flour for the mold
• Icing sugar for sprinkling

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Instructions

1. Rub the zest of the lemon. Then halve the lemon and squeeze the juice out of one of the halves. Peel the apples, cut eighths and cut out the hard core from each piece. Mix the eighths with lemon juice. Cut the marzipan into small cubes.
2. Preheat the oven to 180 degrees (convection: 160 degrees, without preheating). Grease and flour the form.
3. Put the butter in the mixing bowl and stir until creamy. Fold in the sugar, vanilla sugar and lemon zest, then add the eggs one at a time. And always just until there are no more traces of it to be seen. Stir in the calvados (or grappa or milk). Mix the flour with the baking powder and stir into the buttercream with the marzipan cubes. Spoon the dough into the mold and smooth it out. Place the apples on the batter, they will then sink in as you bake.
4. Place the cake in the oven on the middle rack and bake for about 45 minutes.
5. Crispy trick: after baking, turn on the grill and let it get hot. Mix the almond flakes and powdered sugar, sprinkle on the cake and place again briefly under the hot grill snakes. But really only 1 - 2 minutes and only long enough for the sugar to melt and caramelize. Always keep an eye on because the powdered sugar can quickly become too dark. If you don`t have a grill, switch to the highest setting and leave the cake in the oven a little longer (but it won`t get quite as crispy).
6. Let the cake stand in the tin for about 10 minutes, then remove it and let it cool on the wire rack.
7. Sift icing sugar on top before serving.