Apple cake with marzipan icing

Ingredients for 1 servings:

• 250 g margarine
• 250 g sugar
• 1 packet of vanilla sugar
• 5 eggs
• 150 g flour
• 100 g cornstarch
• 2 tsp, heaped baking powder
• 1 kg apples
• 1 liter of milk
• 2 packets of pudding powder (vanilla)
• 75 g sugar
• 3 egg yolks
• 3 egg whites
• 200 g marzipan
• Sugar
• Grease for the tray

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Beat the butter or margarine with a mixer on high speed until smooth. Gradually stir in the vanilla sugar and sugar. Stir until the mixture forms a thickened mixture. Add one egg at a time, beating in each for about 30 seconds. Mix the flour, cornstarch, and baking powder, sift them in portions, and stir in on medium speed. Grease a deep baking tray or baking sheet with a baking frame (30 x 40 cm). Pour the batter into the pan and smooth it out. Peel, quarter, core, and slice the apples. Spread it over the batter in the shape of roof tiles. For the icing, mix 6 tablespoons of the milk with the custard powder, sugar, and egg yolk. Chop the marzipan into small pieces. Bring the milk and marzipan to a boil in a saucepan. If the marzipan doesn’t dissolve, briefly blend with a hand blender, or briefly transfer everything to a food processor or blender. When the milk boils, stir in the mixed custard powder and bring back to a boil. Beat the egg whites until stiff peaks form and fold in. Spread the mixture over the apple slices and bake in the oven at 180°C (top/bottom heat, preheated), 160°C (fan oven, not preheated), or gas mark 2-3, not preheated for about 45 minutes. Allow the cake to cool in the tin on a wire rack. Once cooled, remove from the tin and sprinkle with sugar. Tip: Knead an additional 100g of marzipan with a little powdered sugar, roll out between two layers of cling film. Cut or cut out leaves, score the leaf veins with a knife, and place a marzipan leaf on each slice of cake.