Ingredients:
300 g flour
190 g butter
75 g marzipan
200 g sugar
1 pinch salt
2 eggs
2 pck vanilla sugar
5 apples (for example Boskop)
100 g ground almonds
100 g chopped almonds
2 tbsp shelled almonds
100 g quince jelly
flour for rolling
Fat for the mold
Preparation:
1. Mix the flour with 150 g butter, the marzipan, 100 g sugar and salt to a dough, if necessary knead a little ice water in. Wrap in foil and refrigerate for 30 minutes.
2. Roll out the dough on a floured work surface and place a greased springform (24 cm diameter).
3. Separate the eggs. Beat the egg yolks with 2 tablespoons water, remaining sugar and vanilla sugar until frothy.
4. Wash 3 apples, peel, remove the core and grate coarsely. Mix with ground and chopped almonds and fold under the egg cream. Beat the egg whites until stiff and mix into the cream. Spread the apple mixture on the dough.
5. Preheat the oven to 180 ° C (circulating air 160 ° C). Peel remaining apples, prick out the core and slice the apples. Put on the filling and coat with the remaining liquid butter. Spread almonds on top.
6. Bake the cake for 20 minutes. Then cover with baking paper and bake for another 20 minutes. Heat the quince jelly, spread on the cake and let everything cool down.
Source of Recipe:
t-online.de
300 g flour
190 g butter
75 g marzipan
200 g sugar
1 pinch salt
2 eggs
2 pck vanilla sugar
5 apples (for example Boskop)
100 g ground almonds
100 g chopped almonds
2 tbsp shelled almonds
100 g quince jelly
flour for rolling
Fat for the mold
Preparation:
1. Mix the flour with 150 g butter, the marzipan, 100 g sugar and salt to a dough, if necessary knead a little ice water in. Wrap in foil and refrigerate for 30 minutes.
2. Roll out the dough on a floured work surface and place a greased springform (24 cm diameter).
3. Separate the eggs. Beat the egg yolks with 2 tablespoons water, remaining sugar and vanilla sugar until frothy.
4. Wash 3 apples, peel, remove the core and grate coarsely. Mix with ground and chopped almonds and fold under the egg cream. Beat the egg whites until stiff and mix into the cream. Spread the apple mixture on the dough.
5. Preheat the oven to 180 ° C (circulating air 160 ° C). Peel remaining apples, prick out the core and slice the apples. Put on the filling and coat with the remaining liquid butter. Spread almonds on top.
6. Bake the cake for 20 minutes. Then cover with baking paper and bake for another 20 minutes. Heat the quince jelly, spread on the cake and let everything cool down.
Source of Recipe:
t-online.de
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