Baked apple cake with cinnamon marzipan

Ingredients for 1 servings:

• 180 g flour
• 50 g cornstarch
• ½ bag(s) of baking powder
• 130 g butter
• 1 m.-sized egg(s)
• 1 pinch of salt
• 200 g powdered sugar
• 6 m.-sized apples
• 50 g marzipan paste
• 50 g raisins in rum
• 1 tsp, smothered cinnamon
• 500 ml sweet cream
• 250 ml sour cream
• 1 vanilla pod(s), including the pulp
• 1 ½ pack vanilla pudding powder
• 25 g almond flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours 35 minutes

Mix the flour with the cornstarch and baking powder, add the butter in small pieces, add the egg, a pinch of salt and 90g of powdered sugar and quickly mix everything with cool hands into a dough. After the dough has rested in the refrigerator for 60 minutes, line the bottom and 2/3 of the side of a 26cm springform pan with it. Peel the apples, remove the cores and halve them. Place them on the dough and fill with the marzipan and some of the rum raisins mixed with cinnamon. Make a pudding using the pudding powder, cream, sour cream, vanilla seeds and 90g of powdered sugar. While still warm, pour the mixture over the apples and spread evenly. Bake in a preheated oven at 150°C (fan oven) on the middle rack for about 75 minutes. Cover the finished cake with the almond flakes, mix the cinnamon with the remaining 20g of powdered sugar and sprinkle over the almonds. Place the cake under the broiler and let the sugar caramelize. This process requires some patience and must be monitored so that the almonds and sugar do not burn.