John Myers
Ingredients for 1 servings:
- 220 g flour
- 30 g ground almonds
- 125 g butter, soft
- 100 g sugar
- 100 g marzipan
- ½ tsp flavoring (vanilla cake)
- 2 tsp baking powder
- 1 packet of vanilla sugar
- 4 tbsp eggnog
- 3 m.-sized eggs
- 80 g cranberries, dried or lingonberries
- 60 g butter
- 100 g sugar, white or mixed with brown sugar
- 2 tbsp cream
- 50 g biscuits (amarettini)
- 500 g apples
- 2 tbsp lemon juice
- Fat for the mold
- Breadcrumbs or almonds for the mold
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
quick apple cake with a subtle marzipan note and crispy topping
Line the bottom of a 26 cm springform pan with baking paper, then grease the pan and sprinkle with breadcrumbs or almonds. Core and peel the apples, then cut into thick slices. Drizzle with lemon juice and chill until ready to use. Grate the marzipan and beat with the butter until creamy. Gradually add the sugar, vanilla sugar, and vanilla extract. Fold in the eggs one at a time and continue beating until creamy. Mix the flour with the almonds and baking powder and stir into the mixture alternately with the advocaat. Pour the batter into the pan and smooth it down. Arrange the apple slices on top, pressing them lightly into the batter. Bake at 160°C (convection oven) for approx. 45 minutes. Roughly chop the amaretti biscuits and halve the cranberries if desired. Shortly before the end of the baking time, bring the butter, sugar, and cream to a boil in a saucepan, then remove from the heat and fold in the amaretti biscuits. Remove the cake from the oven, sprinkle with cranberries, and pour the amaretti mixture evenly over it. Bake at the same temperature for another 15-18 minutes. If necessary, reduce the oven temperature to 180°C (top/bottom heat) for the last 10 minutes. Let it cool thoroughly in the pan, then remove from the pan and let it cool completely. I baked the cake with 60g white and 40g brown sugar to keep it from being too sweet.
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