Very moist apple pie

Ingredients for 1 servings:

• 2 medium-sized lemons
• 500 ml apple juice
• 100 ml Calvados
• 250 g sugar
• 1 stalk(s) cinnamon
• 10 m.-sized apples
• 125 g marzipan
• 100 g apricot jam
• 125 g butter
• 1 packet of vanilla sugar
• 3 m.-sized eggs
• 150 g flour
• 2 tsp baking powder
• 75 g cream
• 1 tbsp granulated sugar
• 1 tbsp powdered sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Wash the lemons and thinly slice the rind from one. Squeeze the juice from both lemons. Bring 1/2 liter of water, apple juice, Calvados, 125g sugar, cinnamon, lemon juice, and lemon zest to a boil in a saucepan. Peel the apples, cover, and simmer in the boiling liquid for about 10 minutes. Remove from the pan, drain, and let cool. Mix the marzipan and jam until creamy. Mix the eggs one at a time, alternating with 1 tablespoon each of flour and baking powder, and stir into the batter along with the liquid cream. Spread the batter evenly in a greased and floured 26 cm springform pan. Mix the marzipan and jam mixture with the apples. Place the apples close together on top of the batter. Bake in a preheated oven (175°C) for 55-60 minutes. Let the cake cool in the pan. Sprinkle with granulated sugar and powdered sugar and serve.