John Myers
Ingredients for 1 servings:
- 250 g flour
- 125 g butter, cold
- 1 egg(s), size M
- 60 g sugar
- 1 pinch of salt
- Flour and butter for the mold
- 100 g marzipan paste
- 125 g butter, soft
- 75 g sugar
- 3 eggs, size M
- 50 g flour
- 1 tsp organic lemon peel, grated
- 4 apples
- 25 g butter
Instructions
Working time approx. 40 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 5 minutes
For a 26 cm springform pan. For the shortcrust pastry, heap the flour on the work surface and make a well in the center. Add the sugar, salt, and one egg, then scatter the cold butter in small pieces around the edge. Quickly knead all ingredients into a smooth dough. Wrap the dough in cling film, flatten slightly, and chill for 30 minutes. Grease the springform pan. Roll out the shortcrust pastry on a lightly floured surface slightly larger than the pan and place it in the pan, pulling up an edge. Chill the pastry base for around 10 minutes. Preheat the oven to 160°C (fan/convection oven). For the cream, chop the marzipan. Cream the softened butter with a hand mixer until fluffy. Add the marzipan and sugar, and mix until smooth. Now thoroughly mix in one egg at a time, add the lemon zest, and flour, and mix briefly. For the topping, peel and halve the apples, remove the cores, and cut fan-shaped cuts along the rounded sides of each half. Spread the marzipan cream evenly over the shortcrust pastry and top with the apple halves. Melt 25g of butter in a saucepan and brush it over the apples. Bake the cake in the lower third of the oven for about 45 minutes until golden brown. Remove from the oven and let cool on a wire rack.
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