richard-in-cincy
Well-known member
Ingredients for 16 pieces:
2 untreated lemons
1/2 liters of clear apple juice
100 ml Calvados
125 g + 125 g sugar
1 cinnamon stick
10 small tart apples (about 1.5 kg)
Butter and flour for the mold
125 g Marzipan almond paste
100 g apricot jam
125 g soft butter
1 package vanilla sugar, salt
3 eggs,
200 g flour
2 level tsp baking powder
75 g whipped cream
Pearl and powdered sugar to decorate
Pastry bag or small plastic sandwich bag
Preparation:
1. Wash lemons and dry them. Using a vegetable peeler, peel the zest from lemon #1 in a long thin spiral, Zest lemon #2 with a zester. Press the juice from both lemons.
In a large saucepan, combine 1/2 l water, apple juice, Calvados, 125 g sugar, cinnamon stick, lemon juice and lemon spiral and bring to a simmer.
2. Peel apples and cut out the cores with an apple corer. put apples into the boiling broth, simmer covered 10 minutes. Remove apples with slotted spoon and drain, cool.
3. Butter a springform pan (26 cm diameter, about 8 cm high) and flour. Grate the Marzipan coarsely, and stir into the jam until creamy.
4. Beat the butter, 125 g sugar, vanilla sugar, 1 pinch of salt and lemon zest until creamy. Beat in eggs one by one. Sift together flour and baking powder, stir flour and the cream into the egg mixture.
Spread in the prepared pan. Sink the prepared apples side by side into the batter. Put the marzipan mixture into a pastry bag or sandwich bag, cut down a small area, and pipe the filling into the center of each apple.
5. Bake in preheated oven 175° C for 50-60 minutes. Allow to cool. Decorate with pearl and icing sugar.
Preparation time: 1 hour (baking time 50-60 min, cooling period about 3 hours)
2 untreated lemons
1/2 liters of clear apple juice
100 ml Calvados
125 g + 125 g sugar
1 cinnamon stick
10 small tart apples (about 1.5 kg)
Butter and flour for the mold
125 g Marzipan almond paste
100 g apricot jam
125 g soft butter
1 package vanilla sugar, salt
3 eggs,
200 g flour
2 level tsp baking powder
75 g whipped cream
Pearl and powdered sugar to decorate
Pastry bag or small plastic sandwich bag
Preparation:
1. Wash lemons and dry them. Using a vegetable peeler, peel the zest from lemon #1 in a long thin spiral, Zest lemon #2 with a zester. Press the juice from both lemons.
In a large saucepan, combine 1/2 l water, apple juice, Calvados, 125 g sugar, cinnamon stick, lemon juice and lemon spiral and bring to a simmer.
2. Peel apples and cut out the cores with an apple corer. put apples into the boiling broth, simmer covered 10 minutes. Remove apples with slotted spoon and drain, cool.
3. Butter a springform pan (26 cm diameter, about 8 cm high) and flour. Grate the Marzipan coarsely, and stir into the jam until creamy.
4. Beat the butter, 125 g sugar, vanilla sugar, 1 pinch of salt and lemon zest until creamy. Beat in eggs one by one. Sift together flour and baking powder, stir flour and the cream into the egg mixture.
Spread in the prepared pan. Sink the prepared apples side by side into the batter. Put the marzipan mixture into a pastry bag or sandwich bag, cut down a small area, and pipe the filling into the center of each apple.
5. Bake in preheated oven 175° C for 50-60 minutes. Allow to cool. Decorate with pearl and icing sugar.
Preparation time: 1 hour (baking time 50-60 min, cooling period about 3 hours)