Summary

Ingredients

For the dough:

• 220 g flour
• 30 g almond (s), round
• 125 g butter, soft
• 100 g suar
• 100 g marzipan
• 0.5 teaspoon ½ flavor (vanilla baking)
• 2 teaspoons baking soda
• 1 packet vanilla sugar
• 4 tablespoon egg liqueur
• 3 egg (s)

For covering:

• 80 g cranberries, dried or linonberries
• 60 g butter
• 100 g suar, white or mixed with brown suar
• 2 tablespoon heavy cream
• 50 g biscuit (s) (Amarettini)
• 500 g apples
• 2 tablespoon lemon juice
• Fat for the shape
• Breadcrumbs or almonds for the mold

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Instructions

1. Line a springform pan (26 cm) on the bottom with baking paper, then grease the form and sprinkle with breadcrumbs or almonds. Core, peel and cut the apples into thick wedges. Drizzle with the lemon juice and refrigerate until further use.
2. Grate the marzipan and stir with the butter until creamy. Gradually add the sugar, vanilla sugar and vanilla baking. Fold in the eggs one by one and continue to stir until creamy. Mix the flour with the almonds, baking powder and stir into the mixture alternately with the egg liqueur.
3. Pour the dough into the mold and smooth it out. Spread the apple wedges on top, pressing very lightly into the dough. Bake at 160 ° C for about 45 minutes. Roughly chop the amarettini and halve the cranberries if necessary.
4. Just before the end of the baking time, bring the butter, sugar and cream to the boil in a saucepan, then remove from the heat and fold in the amarettini crumbs. Take the cake out of the oven, sprinkle with the cranberries and pour the amarettini mixture evenly over it.
5. Bake for another 15-18 minutes at the same temperature. If necessary, switch to 180 ° C top / bottom heating for the last 10 minutes.
6. Let cool well in the mold, then remove from the mold and let cool down completely. I baked the cake with 60g white and 40g brown sugar so it doesn`t get too sweet.