Swabian apple and nut wreath

Ingredients for 1 servings:

• 200 g butter
• 80 g marzipan
• 200 g sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 4 eggs
• 240 g flour
• 2 tsp, leveled baking powder
• 2 apples
• 150 g hazelnuts, ground
• 100 g hazelnuts, chopped
• Fat for the mold

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

the perfect autumn cake

Beat the butter and marzipan until smooth. Then add the sugar, vanilla sugar, and salt and mix. Add the eggs, one at a time. Mix the flour and baking powder and add them as well. Preheat the oven to 175°C fan/gas mark 3. Dice the unpeeled apples and add them to the batter. Lightly toast the ground hazelnuts in the pan. Be careful not to burn them! Then add them to the batter and stir well again. Toast the chopped hazelnuts as well. Spread half of the chopped hazelnuts in a greased ring dish, pour the batter into the dish, and sprinkle with the remaining hazelnuts. Bake the cake in the oven for about 45 minutes.