Baked apple cake with caramel and marzipan

Ingredients for 1 servings:

• 7 large apples (Boskoop)
• 200 g sugar
• 50 g butter
• 250 g apricot jam
• 100 g marzipan paste
• 1 tsp, heaped cinnamon powder
• 150 g raisins
• 50 ml rum
• 9 m.-sized eggs
• 100 g butter
• 100 g marzipan paste
• 200 g sugar
• 1 pinch of salt
• 200 g wheat flour
• ½ pack of baking powder
• n. B. Powdered sugar for sprinkling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

A great cake for the Advent and Christmas season, from a 28 cm springform pan, approx. 16 pieces

The night before, soak the raisins in rum. Wash the apples, pat them dry, and peel them. Core them generously, discard the cores, and set the apples aside for a short time. Put the butter and sugar in a saucepan and caramelize while stirring until the caramel turns light brown. Do not overcook it, or it will become bitter. Pour the caramel into a 28 cm springform pan and spread it out evenly. Distribute the apples evenly on top. Mix the jam and cinnamon powder and fill the seven core holes. Cut the marzipan mixture into seven equal pieces and place them in the core holes. Brush the remaining jam evenly over the apples. Preheat the oven to 200°C (top/bottom heat). Place the pan with the apples on the middle shelf and bake for 20 minutes. For the pastry: Meanwhile, separate the egg yolks from the egg whites. Beat the egg whites with a pinch of salt until firm to the touch. Beat the egg yolks with sugar, finely diced, room-temperature marzipan, and softened butter until creamy. Mix the flour and baking powder and stir in. Stir in the raisins and the remaining rum. Finally, fold in the beaten egg whites with a whisk. After the apples have baked for 20 minutes, remove the tin from the oven and set the temperature to 180°C. Pour the batter into the hot tin. Inflate the tin once or twice, then return it to the oven. Bake the cake for a further 60-70 minutes. Then remove the tin, loosen the edge of the cake from the tin with the blade of a knife, and carefully turn the cake out onto a cake plate. Remove the base of the tin and let the cake cool in the ring. Sprinkle the surface of the cake with icing sugar before cutting.