Christmas Apple Cake

Ingredients

• 4 eggs
• 100 g Granulated Sugar
• 200 ml rapeseed oil
• 200 ml apple juice
• 200 g Ground hazelnuts
• 100 g Ground Almonds
• 400 g spelt whole‑grain flour
• 1 packet baking powder
• 1 tsp gingerbread spice
• 1 tsp butter (for the pan)
• 1 tbsp whole‑grain breadcrumbs
• 6 Apples
• 40 g softened butter
• 2 tbsp honey
• 1 tsp cinnamon powder
• 600 g whipping cream
• 1 pinch Vanilla powder
• 120 g marzipan core

Instructions

1. 1.

   Separate the eggs. Beat the yolks with sugar, oil and apple juice until frothy; whip the whites to stiff peaks. Mix flour with hazelnuts, almonds, gingerbread spice and baking powder, fold into the batter, then fold in the meringue. Pour into a butter‑greased pan sprinkled with breadcrumbs. Bake at 200 °C (180 °C fan) for about 50 minutes; check with a skewer, remove from the oven and cool on a rack.

2. 2.

   Wash and core the apples. Combine nuts, cinnamon, honey and butter into a dough, fill the apples, place in a greased baking dish. Bake at 180 °C (160 °C fan) for 30–40 minutes; take out and let cool.

3. 3.

   Cut the cooled cake base horizontally to create a ring. Slice the cooled apple filling crosswise and arrange on top of the cake base with the cut side down.

4. 4.

   Whip the cream with vanilla powder, spread two‑thirds over the apples, place the second cake layer on top and brush with remaining cream. Knead marzipan until soft, roll thin between parchment paper, cut star shapes, lay on the cake and dust with cinnamon. Chill until serving.