Apple pie with marshmallows and almond crust

Ingredients for 1 servings:

• 120 g butter
• 60 g sugar
• ½ tsp cinnamon powder
• 3 eggs
• 50 ml milk
• 200 g flour
• 2 tsp baking soda
• 500 g apples, sour, e.g. Boskoop, Jakob Fischer, Klarapfel
• 100 ml apple juice or white wine
• 250 g quark
• 1 packet of vanilla pudding powder
• 30 g sugar
• 100 ml buttermilk
• 3 eggs
• 6 marshmallows or the equivalent number of mini marshmallows
• 200 g butter
• 200 g almond flakes
• 50 g granulated sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 7 hours 30 minutes

for a 26cm springform pan

I came up with this recipe idea in the fall when I came across the hard, dry marshmallows left over from a summer barbecue. For the base, cream together butter and sugar with half a teaspoon of cinnamon. Add the eggs and beat for another 10 minutes, until the mixture is creamy. Add the milk, flour, and baking soda and mix everything well. Line a greased 26cm springform pan with the batter, making sure to also smooth the batter up the sides. Alternatively, you could use a shortcrust pastry base. For the filling, peel and core the apples, then cut them into 1cm cubes. Briefly sauté them in apple juice or white wine until the liquid has evaporated. Mix together the quark, vanilla pudding powder, sugar, eggs, and buttermilk. Cut large marshmallows into four pieces; mini marshmallows can be used as is. Stir in the marshmallows and diced apple and mix well. Pour the filling onto the cake in the springform pan; if you spread the batter up a bit at the edges, you’ll have a cake with a crust. Bake in an oven preheated to 170°C (top/bottom heat) for about 60 minutes on the middle rack. For the topping, melt the butter, stir in the flaked almonds and granulated sugar, and after about 30 minutes of baking, carefully spread it over the cake, taking care not to press too hard to avoid holes. Finish baking. Important: don’t remove the cake from the pan until it’s completely cooled; it’s best to refrigerate it when it’s just lukewarm. Approx. 530 kcal per slice based on 12 slices.