Marzipan Apple Cake with Cinnamon and Vanilla Topping

• First of all, I would like to thank Tiffany77 for her suggestion for this recipe - I had tried her delicious plum cake with marzipan-vanilla topping and converted it so that firstly, her sheet cake became a cake for a 24-cup springform pan and secondly, instead of plums, I had apples used because these are lying around in my garden!

Now let's start with the floor .....

• All ingredients should be at room temperature, so take eggs and butter out of the fridge in good time, weigh all other ingredients and have them ready, then everything goes very quickly! Beat the butter with sugar, vanilla sugar and a pinch of salt until creamy. Stir in the eggs one at a time. Mix flour with baking powder and almonds and stir in as well. The dough is ready, put in a greased and floured springform pan (24 cm diameter) and smoothed evenly.
• Preheat the oven to 180 ° at the same time (top-bottom heat).

The topping is prepared as follows:

• The apples are peeled and cut into lengthways slices. Then placed in salt water. Yes, you read that right - in salt water ! Then drain a little and place on the dough. The marzipan is immediately sliced ​​onto the apples. Tip: I froze it briefly beforehand, then planing is a little easier!

Now it goes to the casting .....

• The vanilla puding powder is briefly mixed with the milk and then whisked with the cream, cinnamon and the two eggs and also spread over the apples.

The baking time ......

• The cake is pre-baked in the middle of the oven for 25 minutes, then the sliced ​​almonds come on top and the further baking time is another 25 minutes. Check in again so that the almonds do not get too brown - if necessary, cover with aluminum foil.
• After cooling, dust with powdered sugar. I liked the cake best on the same day. However, it can also be prepared well and is also very juicy and delicious when cold!
• I would appreciate any comments on the recipe and feedback in case someone tries it!