Apple marzipan cake

Ingredients for 1 servings:

• 150 g hazelnuts
• 200 g marzipan paste
• 3 m.-large apples, sour
• 2 tbsp lemon juice
• 2 tbsp sugar
• 80 g sugar (or 1.5 tsp liquid sweetener)
• 150 g low-fat curd cheese
• 6 tbsp milk
• 6 tbsp oil
• 1 packet of vanilla sugar
• 1 pinch of salt
• 300 g flour
• 1 packet of baking powder
• 1 egg yolk
• 1 tsp cream or condensed milk
• 3 tbsp apricot jam
• Fat for the mold
• Flour for the work surface

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 20 minutes

Rose cake in a 26cm springform pan – very tasty and decorative

Roughly chop the hazelnuts. Coarsely grate the marzipan and mix with the hazelnuts. Peel and core the apples, then cut into thin sticks, then mix with lemon juice and 2 tablespoons of sugar. Now mix the low-fat quark with milk, oil, 80g sugar, vanilla sugar, and salt. Mix the flour and baking powder, add to the mixture, and knead everything into a smooth dough. Roll out on a floured surface into a sheet (approx. 40 cm x 40 cm). Mix the apple sticks into the nut mixture and spread it on the dough. Leave a 3 cm wide border free on one side and brush it thinly with water. Roll out the dough from the opposite side. Cut the dough into 10 pieces. Line a 26 cm springform pan with baking paper and grease the edges. Place 7 pieces in a circle on the edge of the springform pan, cut-side up. Place the remaining pieces in the center, gently pressing them together slightly. Bake the cake in a preheated oven (175°C for electric ovens) for about 45 minutes. Meanwhile, whisk the egg yolk and cream together, and after 30 minutes, spread the mixture over the cake. Stir the apricot jam until smooth and spread it over the finished cake while it’s still warm.