John Myers
Autumn Apple-marzipan Sponge Cake
The perfect autumn apple-marzipan sponge cake recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 150 g Butter
- 130 g Sugar
- 1 packet Vanilla sugar
- 1 pinch Salt
- 3 piece Eggs
- 1 packet Baking powder
- 150 ml Milk
- Taste of rum
- 2 tsp Ground cinnamon
- 2 piece Apples
- 200 g Marzipan raw mass
- Ground almonds
- 1 Handful of raisins
- For the dough, use the flour, butter, sugar, vanilla sugar, a little salt, eggs, baking powder, milk, rum flavor (a few drops) and cinnamon to make a nice dough. Peel the apples and cut into thin wedges. For the marzipan, moisten the worktop and press a piece of aluminum foil on it. Now you can roll out the marzipan mixture on it without the marzipan sticking to the worktop. To roll out, sprinkle some ground almonds on top so that the rolling pin does not stick. The marzipan should be about the size of the round springform pan we are using for the cake.
- When everything is prepared, grease the round springform pan and sprinkle with some ground almonds. Now pour in half of the batter and smooth it out. The apple slices are now distributed on top. Now sprinkle the raisins on top. Everything is now covered with the rolled out marzipan. Then put the rest of the batter on top. Now bake the cake at 180 degrees for about 40 minutes. After baking, sprinkle with cinnamon and powdered sugar, done.
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