Apple marzipan tart with white chocolate

Ingredients for 6 servings:

• 250 g flour
• 130 g butter, cold
• 5 tbsp sugar
• 2 egg yolks
• some milk, if necessary
• 150 g marzipan
• 3 apples
• 50 g sultanas
• 2 egg whites
• 100 g chocolate, white
• Cinnamon powder
• possibly cream
• possibly fruits
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Leipzig Lark Cake, Marzipan Cake

For the shortcrust pastry, put the flour in a bowl. Add the egg, sugar, butter cut into small pieces, and a pinch of salt. Mix everything with a hand mixer until combined (do not overmix). Add a little more milk, if necessary. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes. Roll out 3/4 of the dough into a circle and place in a greased tart tin. Trim off any excess edges, roll out the scraps, and cut into strips. For the filling, slice the marzipan and spread it on the pastry. Beat the egg whites until stiff and spread them on the marzipan, sprinkle with raisins. Peel the apples, halve them, and slice them. Arrange them in a circle on the pie, sprinkle with cinnamon and sugar. Arrange the dough strips in a lattice pattern. Bake at 220°C on the bottom rack for about 30 minutes. Carefully melt the white chocolate (at max. 35°C) and pour it in thin strands over the tart. Serve garnished with cream and fruit.