A cake recipe for all foodies:
Mix baking powder, flour, salt and 100 g sugar. Add butter pieces and egg. Mix quickly, knead briefly and form into a ball. Cover and leave to cool for 30 minutes.
Stir through juice of one lemon and O, 75 L water. Peel apples, cut out the core. Place apples in the lemon water. Roast blanched almond kernels, chop coarsely. Grate marzipan. Knead together with 60 g of the almond kernels, currants and rum. Drain apples. Fill with the marzipan, dust with cinnamon and place in a greased gratin dish. Roast in a heated oven (gas: level 3) for 10-15 minutes.
Cool.
Line a cake springform pan (26 cm) with parchment paper. Roll out a base with half of the shortcrust pastry. Form a 4 cm high rim with the remaining dough. Prick the base a few times with a fork and sprinkle with grated hazelnuts. Place the apples evenly distributed in the form. Mix pudding powder with 3 tbsp. whipped cream, add 4 tbsp. sugar and the remaining whipped cream. Stir in the pudding powder and let it boil briefly. Remove from heat and stir in egg yolks, pour over apples. Bake in a heated oven (gas: level 2) for about L hour.
Cool cake in the pan for one night.
Sprinkle with cinnamon/dusted sugar and rest of almond kernels.
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