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The preparation of apple almond cake is quick and easy.
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Start by grating the marzipan with a box grater or cut it into small cubes. It's easiest to chill the marzipan to make it easier to grate.
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Then add the 125 g softened butter, grated marzipan, sugar, 2 packets of vanilla sugar, a big pinch of salt and almond essence to a medium bowl and whip for a good 3-5 minutes until white and fluffy. Beat in the eggs one after another.
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For a smooth dough that doesn't curdle, make sure that the eggs and butter are at room temperature.
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Now stir together flour and baking powder in a small bowl and stir this mixture in – the batter is ready. I just let the bowl stand and prepare the apples as a last step so they don't turn brown. If you want to cut the apples beforehand, just toss them with a little lemon juice.
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When I bake the cake in the springform pan (9 inch) I only lightly grease the edge of the pan. You can line the bottom of the springform pan with baking paper.
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Fill the batter into the pan, smooth it out and place the apple slices in a circle into the dough. Now sprinkle with the slivered almonds and 2 tablespoons of sugar.
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Put the cake in the 180 C / 375 hot preheated oven and bake for about 40 -45 minutes on the middle rack and cover with baking paper or aluminum foil after about 30 minutes.
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It tastes so delicious slightly lukewarm. When the cake is cool, I take it out of the tin, put it on a wire rack and dust it with some icing sugar.