Baked apple pie with almond and cinnamon crust

Ingredients for 16 servings:

• 100 g butter, cold
• 200 g sugar
• 1 packet of Bourbon vanilla sugar
• 4 m.-sized eggs
• 2 tbsp water
• 1 egg yolk
• 250 g flour
• 8 small apples, sour
• 150 g marzipan paste
• 100 g cream
• 2 tbsp raisins
• 1 packet of vanilla pudding powder
• 300 g sour cream
• 300 g low-fat curd cheese
• 1 tsp honey
• 75 g almond flakes
• 1 pinch of cinnamon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 2 hours 10 minutes

Line the bottom of a 26cm springform pan with baking paper. Using the dough hook of a mixer, knead the butter with 50g of sugar, bourbon vanilla sugar, one egg, water, and flour until smooth. Fill the pan with the dough, forming a 5cm-high rim and pricking the base several times with a fork, then chill for about 1 hour. Organic apples can be left unpeeled; otherwise, peel them. Core the apples and place them in the pan. Mix the marzipan mixture, one egg yolk, 1 tablespoon of sugar, and 5 tablespoons of cream well. Then add the raisins and fill the apples with the mixture. Preheat the oven to 180°C (160°C fan-assisted oven). Whisk the custard powder with 120g of sugar, 3 eggs, quark, and sour cream, and pour the cream into the pan. Bake the cake on the lowest rack in the preheated oven for about 50 minutes. Meanwhile, in a small saucepan, combine 20g of sugar, honey, and the remaining cream, stirring constantly, until thickened. Stir in the flaked almonds and cinnamon. At the end of the baking time, carefully remove the cake from the oven and spread the almond-cinnamon mixture evenly over the cake. Bake in the same oven for another 20 minutes, or until golden brown. Allow the cake to cool in the pan and, if desired, arrange it on a cake plate.