Step 1/3
- 3 apples
- 3 tbsp lemon juice
- unsalted butter (for greasing)
- flour (for greasing)
- oven
- paring knife
- baking pan
Preheat the oven to 175°C/345°F. Wash and quarter the apples, remove the cores and sprinkle them with lemon juice. Set aside. Grease and flour the baking pan.
Step 2/3
- 200 g unsalted butter
- 80 g raw sugar
- 1½ tbsp vanilla sugar
- ⅓ tsp salt
- 180 g marzipan
- 4 eggs
- 50 ml whole milk
- 70 ml amaretto
- 250 g flour
- 2½ tsp baking powder
- 1 bowl (large)
- 1 hand mixer with beaters
In a large bowl, beat the butter with cane sugar, half of the vanilla sugar, cinnamon and salt until frothy. Crumble in the marzipan and beat until combined. Crack in the eggs, one by one, and mix well between each addition. Stir in the milk and amaretto at low speed and then add the flour and baking powder. Mix slowly into a smooth batter.
Step 3/3
- 200 ml heavy cream
- 1½ tbsp vanilla sugar
- sliced almonds
Pour batter into the baking pan. Arrange the apples in concentric circles on top of the batter. Scatter some sliced almonds on top. Bake at 175°C/345°F for approx. 1 hr. Remove and let cool. In a bowl, whip the heavy cream and the remaining vanilla sugar until stiff. Dust the cake with powdered sugar and serve with the vanilla cream. Enjoy!
