Apple marzipan cake

Ingredients for 1 servings:

• 4 m.-sized eggs, room temperature
• 4 tbsp water, warm
• 150 g sugar
• 1 tbsp vanilla sugar
• ½ point flavoring, (Citroback)
• 1 tsp baking powder
• 50 g cornstarch
• 100 g flour
• 100 g almonds, ground
• Margarine for the mold
• Breadcrumbs for the form
• 2 cups of cream
• 1 point cream stiffener
• 1 tbsp vanilla sugar
• 2 pts. marzipan paste
• 100 g jelly, to taste
• 4 small apples, e.g. Boskoop
• 300 ml apple juice
• 1 tbsp vanilla pudding powder
• e.g. lemon juice
• 4 tbsp sugar
• 1 cup of cream
• 1 point cream stiffener
• 1 bag of almonds, chopped

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 25 minutes; Total time approx. 2 days 1 hour 45 minutes

tastes good not only at Christmas

I always prepare my cakes over three days. Firstly, the sponge cake is easier to cut after a day, and secondly, the cake has time to set, which makes it taste better. Of course, you can also prepare the cake in a shorter time. Day 1: For the sponge cake, weigh out 100g flour, 50g cornstarch, and 1 teaspoon of baking powder, mix, and sift into a bowl. Mix 100g almonds into the flour and starch mixture. Grease a 26cm springform pan only on the bottom and crumble in breadcrumbs to prevent the base from sticking to the pan later. Preheat the oven to 180°C. Beat the 4 eggs with 4 tablespoons of warm water in a large mixing bowl until light and fluffy. While stirring, add 150g sugar, vanilla sugar, and Citroback. Continue stirring the batter until the sugar has dissolved and the batter no longer crunches on the bottom of the bowl when stirred. Quickly and carefully fold in the almond flour, starch, and baking powder mixture using a spatula; no lumps should form. Pour the batter into the springform pan and bake for about 25 minutes in the lower third of the oven using conventional oven heating. The sponge cake is ready when a wooden skewer inserted into the pan comes out clean. Remove the cake base from the oven, let it cool briefly, loosen the side of the springform pan with a knife, remove it, and turn the cake base out onto a wire rack. Once cooled, place the cake base on a cake plate, cover with a cake lid, and let it rest until the next day. Day 2: First, prepare the apple filling. Peel and dice 4 apples, and drizzle with lemon juice to prevent them from browning. Mix 6 tablespoons of apple juice with the vanilla pudding mix. Bring the remaining apple juice to a boil and briefly simmer the apple pieces – they should be slightly cooked but still have a bit of bite. Season to taste with sugar and lemon juice. Finally, stir in the vanilla pudding powder, bring the mixture back to a boil briefly, and set aside. Then prepare the remaining filling and fill the cake. Roll out the marzipan mixture and, using a springform pan or a cake ring, cut out two round discs the size of a cake base. Reserve the marzipan scraps for decoration. Cut the sponge cake horizontally twice to create three layers. The bottom layer can be a bit thicker. Heat the jelly in the microwave or a double boiler until it becomes liquid. Spread a thin layer of jelly on the bottom layer and place the less attractive marzipan disc on top. Place a cake ring around the base and pour the apple filling onto the bottom layer. Whip two cups of cream with cream stiffener and vanilla sugar until stiff. Pour 1/3 of the cream onto the apple mixture and place the middle layer on top. Spread 2/3 of the remaining cream on the middle layer and place the top layer on top. Spread the remaining cream on the top layer and place the second marzipan layer on top. Chill the cake. Day 3: Decorate the cake. To do this, whip a cup of cream with cream stiffener until stiff. Remove the cake ring and spread the cream around the edge of the cake. Decorate the cake as desired with the remaining cream, chopped almonds, and the leftover marzipan.