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Richard in Cincy

Rec: Marziplan Stuffed Roasted Apple Cake (Marzipan-Bratapfelkuchen)

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Joined: Dec 12, 2005

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Posted to Thread #8671 at 12:40 pm on Nov 15, 2007

2 lemons, washed and dried
1/2 l. apple juice
100 ml. Calvados
125 + 125 g. sugar
1 cinnamon stick
10 small tart apples
Butter and flour for the pan
125 g. marzipan
100 g. apricot marmelade
125 g. soft butter
1 tsp. vanilla
1/2 tsp. salt
3 eggs
200 g. flour
2 tsp baking powder
75 g. whipping cream

Cut a thin continous spiral of zest from one lemon.

Zest the second lemon.

Juice both lemons.

Combine in a larg saucepan 1/2 l water, applejuice, calvados, 125 g. sugar, cinnamon stick, lemon juice, and lemon spiral and bring to a simmer.

Meanwhile, peel the apples and scoop out the core, leaving whole peeled apples with hollow center. Place apples in the pan and simmer 10 miutes, covered. Remove from the pan and set on racks, let cool and dry.

Butter and flour a 26 cm wide/8cm high springform pan.

Grate the marzipan and combine with the marmalade until well combined and creamy.

Cream butter, 125 g. sugar, vanilla, salt, and lemon zest. Beat eggs in one at a time and incorporate between additions. Sift flour and baking powder together and combine with butter mixture alternating with the cream.

Spread the batter in the springform pan. Sink the apples into the dough in whatever pattern you like. Spoon the marzipan into a pastry bag (or use a plastic bag with the tip snipped off), and fill each apple cavity with marzipan filling.

Bake in preheated oven at 175C. (a little less than 350F) for 50-60 minutes. Test batter with a cake tester for doneness. Dust with powdered sugar or drizzle a calvados and powdered sugar glaze over the cake.

Note: I prefer more cinnamon in apple desserts and add 1 tsp. to the batter.

Adding a light cinnamon streusel topping before baking is another great addition.

Chill the simmering liquid and use it to poach other fruits, or strain it and use it for drinks with combinations of seltzer, rum, and/or calvados.


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