Apple Cake with Marzipan and Caramel Sauce

Ingredients

• 320 g spelt flour type 1050
• 130 g raw cane sugar
• 1 pinch salt
• 4 eggs
• 240 g butter
• 800 g apples (e.g., Boskop)
• 3 tbsp Lemon juice
• 120 g chopped walnuts
• 0.5 tsp cinnamon
• 100 g marzipan dough
• 1 tbsp powdered sugar from raw cane sugar
• 100 ml whipping cream

Instructions

1. 1.

   For the base mix 200 g flour with 50 g raw cane sugar and a pinch of salt, sift onto a work surface, press a well in the center, crack an egg into it and spread 140 g butter in flakes around the well. Quickly knead by hand into a smooth dough, shape into a ball, wrap or cover and refrigerate for 30 minutes.

2. 2.

   Peel the apples, quarter them, remove cores, and slice thinly. Immediately mix with lemon juice, walnuts, cinnamon and 30 g raw cane sugar.

3. 3.

   Roll out the shortcrust on a floured surface and line a greased springform pan with it. Spread the apple mixture over the base. Grate the marzipan finely and sprinkle over it.

4. 4.

   Separate the eggs. Beat 80 g butter until fluffy and fold in yolks gradually. Whisk egg whites with a pinch of salt to stiff peaks, then sift in powdered sugar gradually. Continue beating until glossy and forming peaks. Fold in remaining flour and finally fold in the meringue. Spread the mixture over the apples and bake in a preheated oven at 180 °C (convection: 160 °C; gas: level 2–3) for 50–60 minutes, checking with a toothpick.

5. 5.

   Meanwhile, melt the remaining sugar with the leftover butter in a pan, lightly caramelize and deglaze with cream. Reduce to a thick sauce and pour into a bowl to cool.

6. 6.

   Remove the cake from the oven, let it cool, release from the pan, dust with powdered sugar if desired, cut into pieces, serve with the caramel sauce and optionally a dollop of stiff‑whipped cream.