Upside-down apple cake
The sourness of the apple blends nicely with the sweetness of the marzipan in this cake. And the result? A little taste delight!
|125 g||Mix C - Mix Pâtisserie|
|400 g||sour apple|
|1 tbsp||lemon juice|
|160 g||butter at room temperature|
|100 g||raw marzipan|
|1 package||vanilla sugar|
|1 pinch/es of||salt|
|1 tsp||baking powder|
|1 tbsp||icing sugar|
|a little bit of||fat|
- Peel the apple and divide it into quarters. Remove the core and thinly slice.
- Moisten the apple slices with the lemon juice.
- Grease a spring-form cake tin and sprinkle with 30 gr of sugar.
- Distribute 25 gr of diced butter or margarine over the tin.
- Place the tin in an oven preheated to 180°C (top and bottom, mid-shelf) and caramelise for 5-6 minutes.
- Distribute the apple slices in the tin.
- Finely grate the marzipan. Add 125 gr of butter or margarine, 130 gr of sugar, the vanilla sugar and the salt.
- Blend thoroughly until you have a creamy mix.
- Add and mix in the eggs one at a time.
- Add the flour and the baking powder and mix well.
- Distribute the dough over the apples. Cook in the oven at the same temperature for 35-40 minutes with the tin on a lower shelf.
- Leave the cake to cool in the tin.
- Once cold, loosen the edges with a knife and then turn out onto a serving plate.
- Sprinkle with icing sugar.