Apple Cake with Almonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 172 mg | (4 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 100 grams sugar
- 1 packet Vanilla sugar
- 5 drops Butter Vanilla emulsion
- 2 egg yolks
- 150 grams Margarine
- Parchment paper
- For the filling
- 1 packet Instant pudding
- 1 Tbsp sugar
- 1 packet Bourbon vanilla powder
- 1 egg yolk
- 250 milliliters milk
- 40 grams Marzipan
- For the topping
- 100 grams ground almonds
- 150 grams brown sugar
- 3 Tbsps Calvados
- 500 grams Apple
- 1 lemons (juiced)
- 3 egg whites
- 40 grams blanched almonds
- powdered sugar (for dusting)
Preparation steps
For the dough, mix the flour with baking powder, sugar and vanilla. Add the butter-vanilla flavoring, egg yolks and pieces of margarine and mix everything quickly into a smooth dough. Wrap in foil and refrigerate for 30 minutes. For the filling, mix the pudding powder, sugar, vanilla sugar, egg yolk and 2 tablespoons milk. Bring the remaining milk to a boil. Cut the marzipan into pieces and dissolve in the milk while stirring. Add the pudding mixture and bring to a boil while stirring. Set aside to cool, stirring occasionally.
Remove ¼ of the dough and set aside. Roll out the remaining dough. Line a springform pan (28 cm diameter) (approximately 11 inches) with parchment paper. Place the springform ring around the pan and secure. Place the dough into the pan and form a 3 cm (approximately 1 inch) wide edge. Prick the dough several times with a fork. Place a piece of parchment paper over the dough and pour baking weight or dried beans on top. Blind bake in a preheated oven at 200°C (approximately 400°F) (gas mark 3-4, fan: 180°C or approximately 350°F) for 15-20 minutes. Remove the weights and parchment paper and set aside to cool.
For the topping, mix the almonds with sugar and stir in the Calvados. Cut the apples into quarters, remove the seeds, peel and grate coarsely. Mix with lemon juice and stir into the almond mixture. Beat the egg whites until stiff and fold into the mixture. Spread the vanilla pudding mixture on the crust, followed by the almond-apple mixture. Roll out the remaining dough and cut into 1 cm (approximately 1/2 inch) wide strips. Place on top of the apple mixture in a lattice pattern and press firmly around the edge. Place the almonds in the spaces in the lattice to decorate. Bake at 180°C (approximately 350°F) (gas mark 2-3, fan: 160°C or approximately 325°F) for 45 minutes. Allow to cool, dust with powdered sugar and serve.
