Apple pie with marzipan and meringue cap
Time
Preparation time: 45 min.
Cooking or baking time: 35 min.
Rest period: 1 hour
Total preparation time: 2 hours 20 minutes
After the recipe of a friendly confectioner I have today after a long time baked again a very delicious apple pie. It is not too difficult to produce but requires a little time to prepare. Unfortunately, my meringue bonnet did not work so well, but it does not spoil the taste of the cake. I highly recommend baking, the taste compensates in any case for the preparation work.
ingredients
For a 26er Springform
- 200 g of flour
- 60 g of sugar
- 80 g of cold butter
- a little vanilla extract
- Abrasion of a lemon peel (put juice aside for filling)
- 3 yolks
- 1/2 teaspoon baking powder
- 1 pinch of salt
For the filling
- 400 g of sour apples
- Juice of a lemon
- 100 g chopped almonds
- 100 g marzipan raw material
For the meringue bonnet
- 3 egg whites
- 1 pinch of salt
- Max. 175 g of powdered sugar
- water bath
preparation
- All ingredients for the dough - the butter in flakes - are kneaded with the dough hook of the blender and then by hand to a smooth dough, wrapped in fresh foil and placed in the fridge for at least half an hour.
- In the meantime, the apples are peeled, the cores removed and roughly rubbed on a household grater. The lemon juice now comes over the apples, so that they do not discolour unsightly. The almonds and also the cubed marzipan are also added to the apples and everything is mixed together well.
- Also, the oven is now preheated to 180 degrees O / U heat.
- The springform is then lined on the bottom and the edge with baking paper, the dough is rolled out about 2/3, placed on the ground and the rest of the dough is pulled as a border about 2 cm high.
- Then the apple-marzipan-almond mixture is poured evenly into the prefabricated mold and now the cake for 30 minutes in the oven on the middle rail.
- Now you warm the water bath and beat the egg whites with the hand mixer and preferably in a metal bowl, in this water to very stiff snow. The icing sugar is added in portions to the egg whites. This should then be so strong that you can see a cut with the knife sustainable.
- Before the last 10 minutes of the baking time of the cake have expired, this comes out of the oven and is now decorated with piping bag or optionally with a spoon with the egg whites.
- The oven is now set to 160 degrees for ready-to-bake, and the cake is placed in the oven for approx. 15 minutes on the bottom rail again. The meringue should assume a beautiful, beige color at this time.
Now the cake is ready, can be freed from the oven and from the mold and should now cool completely. At coffee time then you can feast to your heart's content.
Let it taste good!
