Apple cake with sour cream and marzipan icing

Ingredients for 1 servings:

• 3 m.-sized apples
• some lemon juice
• 140 g butter, soft
• 175 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), organic, grated peel, alternatively 1/2 packet of Citroback or similar.
• 1 pinch of salt
• 4 m.-sized eggs
• 175 g flour
• 1 tsp, heaped baking powder
• 200 g cranberries, wild, thickened, from the jar
• 200 g marzipan
• 200 g sour cream
• 1 pack of sauce powder (vanilla sauce for cooking)
• 50 g almond flakes

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with cranberries and almonds

Cut the apples into eighths, peel, core, and brush with lemon juice. Beat 125g butter (very soft!) with 125g sugar, vanilla sugar, lemon zest (or alternative), and salt with the whisk attachment of a mixer until creamy and smooth, until the sugar no longer crunches. Beat 2 eggs, one at a time, alternating with 2 tablespoons of flour, into the butter mixture, stirring for 1/2 minute each. Preheat oven: electric oven: 175°C; fan oven: 150°C. Pour the batter into a 26cm springform pan (lined with baking paper) and smooth it out. Using a teaspoon, scatter small mounds of cranberries on top, smooth them down, then place the apples on top. Place the pieces in a circle on the batter, cut side down (long side), and bake for 15-20 minutes in the preheated oven. Meanwhile, grate the marzipan on a vegetable grater and mix with the sour cream and 25g sugar until creamy. Stir in the sauce powder and 2 eggs. Remove the cake from the oven, pour the marzipan and sour cream glaze evenly over the apples, scatter the almond flakes on top, and sprinkle with 25g of sugar (you can also add a little cinnamon if you like). Then scatter the remaining 15g of butter on top and return it to the oven. Bake at the same temperature for another 45-50 minutes, uncovering for the last 5-10 minutes if necessary.