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In a recent trip to Germany we have stumbled upon an apple cake recipe book, Apfel-kuchen by Elisabeth Bangert. Looking simple and unassuming, it somehow reflected homemade German cooking with an appetisingly looking pictures of recipes on how to make apple cake 100 different ways. As this is my husband’s favourite cake, the investment seemed worthwhile and I bought the book with the promise starting from the order of the index to make every single recipe in the book.
A month ago, I have attempted recipe number one – Apple Cream Cake and we were both amazed by the result. Following on my promise, recipe number two quickly followed. Simple cake base, glazed on top with caramelizing cream marzipan paste, soft apples with a hint of lemon juice and roasted walnuts. Absolutely divine.
1. In a sauce pan add 200ml cream and one table spoon of sugar. Bring to the heat and mix until the sugar has dissolved. Cut the marzipan block into cubes and add them to the cream, stirring gently until the marzipan has melted into a thick paste. Set aside and let it cool slightly.
2. In the meantime, whisk the softened butter, sugar and the vanilla. Gradually, one by one, add the eggs by whisking continuously. Add the flour stirring until well combined.
3. Peal the apples and cut them into thin slices. Mix with three table spoons of lemon juice.
4. Preheat the oven to 180C. Lay a baking form with a baking paper. Pour in the cake mixture and spread evenly. Bake in the oven for 10 minutes then take the cake out. Pour gently on top of the cake the cream and marzipan paste. Carefully arrange on top the apple slices and sprinkle over with a handful of walnuts.
5. Return the cake back to the oven and bake for additional 35 minutes. When ready, take the cake out of the oven and let it cool completely before serving.