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🍰 Apple Cake with Marzipan Decoration

307 kcal · 30 min · 4 servings

Ingredients

• 250 g spelt whole wheat flour
• 1 pinch baking powder
• 130 g coconut blossom sugar
• 0.5 vanilla pod
• 4 egg yolks (size M)
• 150 g butter
• legumes for blind baking
• 1 kg apples (e.g. Boskop)
• 4 tbsp apple juice
• 75 g raisins
• 200 g marzipan raw mass
• 2 tbsp lemon juice
• 70 g powdered sugar from birch sugar

Instructions

1. 1. Cut the vanilla pod lengthwise.
2. 2. Scrape out the small seeds from the pod.
3. 3. Mix the flour with the baking powder.
4. 4. Add 80 grams of coconut blossom sugar and the vanilla seeds.
5. 5. Add the 2 egg yolks and the butter cut into small pieces to the bowl.
6. 6. Knead everything quickly into a smooth dough.
7. 7. Wrap the dough in cling film.
8. 8. Place the dough in the refrigerator for 30 minutes.
9. 9. Roll the dough into a round shape.
10. 10. Line the bottom of a springform pan (28 cm diameter) with baking paper.
11. 11. Close the side of the springform pan around the paper.
12. 12. Place the dough in the pan.
13. 13. Press up a 3 cm wide edge.
14. 14. Prick the dough several times with a fork.
15. 15. Place a piece of baking paper on the dough.
16. 16. Fill the baking paper with peas.
17. 17. Preheat the oven to 200 °C (convection: 180 °C; gas: setting 3–4).
18. 18. Bake the crust for 12–15 minutes.
19. 19. Remove the peas and the paper.
20. 20. Let the cake base cool down.
21. 21. Quarter the apples.
22. 22. Remove the cores.
23. 23. Peel the apples.
24. 24. Cut the apples into wedges.
25. 25. Place the apples in a pot with apple juice.
26. 26. Simmer the apples until they are almost tender.
27. 27. Mix the apples with the remaining coconut blossom sugar.
28. 28. Add the raisins.
29. 29. Spread the apple mixture over the shortcrust pastry base.
30. 30. Cut the marzipan into small pieces.
31. 31. Mix the marzipan until smooth with the egg yolk and lemon juice.
32. 32. Stir in the powdered sugar.
33. 33. Check if the mixture is too thick.
34. 34. If necessary, stir in a little water or milk.
35. 35. Fill the marzipan mixture into a piping bag.
36. 36. Use a round tip with approx. 5 mm diameter.
37. 37. Pipe a lattice pattern over the apples.
38. 38. Decorate the edge with a garland.
39. 39. Optional: Brush the marzipan decoration with beaten egg yolk.
40. 40. Bake the cake for another 25–30 minutes in the oven.

Nutrition per serving

• kcal: 307
• Protein: 5 g · Fett/Fat: 15 g · Carbs: 40 g