Apple cake with marzipan from the tray

Ingredients for 1 servings:

• 1 ½ kg apples, peeled and pitted weighed
• some lemon juice, optional
• 200 g marzipan paste
• 350 g butter or margarine, soft
• 250 g sugar
• 1 bag of vanilla sugar
• 1 pinch of salt
• 6 eggs, size M
• some bitter almond flavoring or grated tonka bean, optional
• 375 g wheat flour type 405
• 1 bag of baking powder
• Fat for the tray or baking paper
• 200 g apricot jam

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Light marzipan batter, juicy apples, a hint of apricot – pure sin!

Peel and core the apples. Then either quarter them and score them at 5 mm intervals, or cut them into thin slices (approx. 5 mm). Optionally, the peeled apples can be soaked in water with a squeeze of lemon while the dough is prepared. Coarsely grate the marzipan or cut into small pieces. To make the batter, beat the softened butter with the sugar, vanilla sugar, and a small pinch of salt until fluffy. Now add the grated marzipan. Then add the eggs, one at a time. If a few small pieces of marzipan are still visible in the mixture, that’s okay. Tip: If you want a more intense marzipan flavor, you can add a little bitter almond flavoring or finely grated tonka bean. Finally, mix the flour with the baking powder and sift it into the mixture in two or three portions, then carefully fold it in with a spatula or mixing spoon. Caution: Please do not use a food processor or mixer to avoid overmixing the dough. Preheat the oven to approximately 170°C (convection oven) or 190°C (conventional oven). Meanwhile, spread the batter onto a deep, thoroughly greased or lined baking sheet. Then place the well-drained apples evenly on top of the batter. Place the cake in the middle rack of the oven and bake for 25-30 minutes. After baking, gently heat the apricot jam (ideally a brand with no chunks, or you can strain it through a sieve if necessary) and spread it over the cake. Tip: The ideal apple variety is the good old “Schöner aus Boskoop” (Beautiful from Boskoop); it becomes pleasantly soft during baking and has a delicate aroma. One final piece of advice: Never serve this cake to colleagues; they’ll quickly become addicted to it…