Upside-down apple cake

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 sugar
160 g butter at room temperature
160 g margarine
100 g raw marzipan
1 package vanilla sugar
1 pinch/es of salt
3 eggs
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.
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