Ingredients for approx. 16 pieces:
For the sponge:
200 g soft butter
100 g soft marzipan paste
100 g sugar
1 packet vanilla sugar
4 eggs (M)
200 g flour
2 tsp. baking powder
100 g planed hazelnuts
2 apples (e.g. Cox Orange)
For the crumble:
80 g butter
125 g flour
50 g sugar
1 tsp. cinnamon
Also:
100 g quince jelly
2 tsp rum (or apple juice)
some powdered sugar for dusting
Preparation:
1. Cream butter, gradually add marzipan in pieces, sugar, vanilla sugar and eggs. Mix flour with baking powder and stir in quickly. Add the hazelnuts. Rinse apples, quarter, peel, core and cut into thin slices. Mix apples into the dough.
2. For the crumble, melt butter. Mix flour with sugar and cinnamon. Add butter
butter and mix with a fork to form crumbles.
3. Line the bottom of a springform pan (26 cm diameter) with baking paper. Pour in dough fill in. Put the crumble on top. Bake in preheated oven at 180 degrees (gas: Level 2-3, convection oven: 160 degrees Celsius) for approx. 60 minutes.
4. Simmer quince jelly with rum for about 1 minute while stirring. Cover the hot
prick the hot cake several times with a wooden stick and spread the quince jelly over the cake. Allow to cool. Dust with a little powdered sugar.
Preparation time approx.: 80 minutes
Nutritional values per piece approx:
Calories: 359
joules: 1504
Protein: 5,1 g
Fat: 21,4 g
Carbohydrates: 37 g
(FoodCentrale by ddp images)
