Apple cake with marzipan

Ingredients for 1 servings:

• 200 g butter, cold
• 220 g flour
• 110 g cornstarch
• 130 g powdered sugar
• 50 g ground almonds
• 1 egg yolk
• 1 pinch of salt
• 1 pinch of lemon(s), grated peel
• 90 g butter
• 2 egg whites
• 80 g powdered sugar
• 40 g flour
• 40 g ground almonds
• 140 g applesauce
• 5 m.-sized apples, e.g. Cox Orange
• 30 g walnuts, finely chopped
• 110 g marzipan – raw mass
• 20 g raisins, soaked in rum
• ½ tsp, smothered cinnamon
• 60 g butter, cold
• 60 g cane sugar
• 35 g ground almonds
• 35 g breadcrumbs
• 60 g powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Quickly mix the butter with the flour, cornstarch, egg yolks, powdered sugar, almonds, lemon zest, and salt to form a firm dough. Refrigerate the dough for one hour. Butter a 26cm springform pan and line it with the dough, lining two-thirds of the way up the side of the pan. Melt the butter and brown it lightly, then let it cool. Lightly beat the egg whites and powdered sugar (do not allow it to become stiff peaks). Add the cooled butter to the egg white/sugar mixture. Fold in the ground almonds, flour, and applesauce. Peel the apples, coarsely grate them, and add them to the mixture. Lightly toast the finely chopped walnuts, then fold them into the apple mixture along with the finely diced marzipan, rum raisins, and cinnamon. Pour the mixture onto the dough and smooth it down. Knead the butter with the almonds, sugar, and breadcrumbs. Sprinkle the mixture over the cake as a crumb topping. Bake the cake at 175°C on the middle rack for about 40 minutes.