John Myers
Ingredients for 1 servings:
- 200 g flour
- 200 g marzipan
- 1 egg(s)
- 125 g butter
- 100 g sugar
- 2 apples
- 600 g cream cheese
- 250 g quark
- 120 g sugar
- 1 packet of vanilla sugar
- 3 drops of vanilla flavor
- 1 drop of rum flavoring
- 3 eggs
Instructions
Working time approx. 20 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 50 minutes; Total time approx. 6 hours 10 minutes
with marzipan, super creamy, for a 26 cm springform pan
Preheat oven to 200°C (top/bottom heat) (180°C fan/convection oven). Grate the marzipan and mix with the other ingredients for the base. Use about 3/4 of it to form the base in a 26cm springform pan, pulling up the edges. For the filling, peel and slice the apples. Beat the remaining ingredients without the eggs until creamy, then add the eggs and fold in. Place half of the sliced apples on the base, then spoon the egg custard over them and spread the remaining apples on top. Now sprinkle the remaining quarter of the batter over the apples. Bake in the hot oven for about 40-50 minutes. It’s best to cover the cake with aluminum foil for about the first 30 minutes, otherwise it will get too dark. After baking, let it cool down in the oven door with potholders and refrigerate for at least 4 hours. Tip: I personally use 630 spelt flour and cane sugar, but regular wheat flour will probably work just as well. The marzipan tastes very subtle and gives the cake a special touch.
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