John Myers
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Baking: Marzipan Crumble Cake with Apple Sour Cream Filling
The perfect baking: marzipan crumble cake with apple sour cream filling recipe with a picture and simple step-by-step instructions.
The crumbly dough
- 150 g Flour
- 150 g Sugar
- 150 g Butter
- 75 g Marzipan paste
- 1 teaspoon Ground cinnamon
The filling
- 4 piece Apple boskop
- 1 cups Sour cream
- 1 packet Cream pudding powder
- 100 g Sugar
- 2 tablespoon Lemon juice
……also
- Fat and crumbs for the mold
- 200 g Powdered sugar
- Lemon juice
The crumbly dough
- Grease and crumble a round springform pan. Peel the apples, remove the core, cut into wedges and drizzle with a little lemon juice.
- Process the softened butter with the other ingredients into crumbs. Put two thirds of it in the springform pan and distribute. Press down.
- Mix the apple wedges with sour cream, sugar and the pudding powder and then spread on the crumbs.
- Preheat the oven to 175 degrees under / top heat.
- Spread the remaining crumbs on the apples and bake the cake in the preheated oven for about 35 minutes.
- In the meantime, make a glaze from powdered sugar and lemon juice and cover the cake with it immediately after baking.
- Cinnamon cream tastes particularly good with it.
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