Apple Cake with Marzipan Lattice

Ingredients

• 250 g Spelt Whole Grain Flour
• 1 tsp Baking powder
• 130 g coconut blossom sugar
• 0.5 Vanilla bean
• 4 egg yolks (medium size)
• 150 g butter
• legume for blind baking
• 1 kg apples (e.g., Boskop)
• 4 tbsp apple juice
• 75 g raisins
• 200 g marzipan raw mass
• 2 tbsp lemon juice
• 70 g powdered sugar from birch sugar

Instructions

1. 1.

   Split the vanilla bean lengthwise and scrape out the seeds. Mix flour with baking powder, 80 g coconut blossom sugar, and the vanilla seeds.

2. 2.

   Add two egg yolks and butter in pieces and quickly knead into a smooth dough. Wrap the dough in cling film and refrigerate for 30 minutes.

3. 3.

   Roll the dough into a round shape. Line the bottom of a 28 cm springform pan with parchment paper. Seal the rim of the pan. Place the dough in the pan and press up a 3 cm high edge. Prick the dough several times with a fork. Lay a piece of parchment on top, sprinkle peas over it. Preheat oven to 200 °C (convection: 180 °C; gas: level 3–4) and bake for 12–15 minutes. Remove the peas and parchment. Let the cake base cool.

4. 4.

   Quarter the apples, core them, and peel. Cut the apples into strips. Add apple juice to a pot and gently steam until just cooked. Mix the apples with remaining coconut blossom sugar and raisins. Spread the apples over the shortcrust base. Cut marzipan into small pieces and whisk with egg yolk and lemon juice until smooth; fold in powdered sugar.

5. 5.

   If the mixture is not thick enough, add a little water or milk. Fill a piping bag with the marzipan mixture using a 5 mm nozzle and pipe a lattice over the apples, decorating the edge with a garland. If desired, brush the marzipan decoration with beaten egg yolk. Bake in the oven for another 25–30 minutes.