Apple and cinnamon cakes with marcipan lid

Ingredients for Apple and cinnamon cakes with marcipan lid

Instructions for Apple and cinnamon cakes with marcipan lid

To prepare the Apple and cinnamon cakes with marcipan lid recipe, please follow these instructions:

short crust pastry:
Margarine crumbles with the fingers in the flour with added salt and sugar. There must be no lumps of margarine left. Gather the dough with the water. Leave the dough in a refrigerator for at least one hour before use. The dairy is taken out of the fridge and rolled out to a large pancake, approx. 1/2 cm thick. The round buns are now stuck with a large tea cup or glass bowl with a diameter of approx. 8 cm. The bottles are baked in the oven approx. 15-20 minutes at 220 degrees.

Apple filling:
The apples are cut into large pieces, approx. 2 cm on all sides and put in a suitable pan with cinnamon and sugar. The apples are heated until it becomes a very rough apple compote. The apple pieces should still be complete when the compote is finished. The apple-filled cool.

Marzipan lid:
The marzipan is rolled out with a flourish to a large pancake with a thickness of approx. 1/2 cm. And the stitches lay out with a diameter of 20 cm, use a larger glass bowl for this. Now the apple cakes are served on serving plates. The butterfly bottom is placed in the middle of the plate. Apple fill comes on the bottom in an appropriate amount that may be top on. Now take the marcipan lid and put it over the dessert and squeeze well around the apple-filled, like the napoleon hats. The dessert is baked in the oven at 200 degrees for approx. 5-10 minutes until the marcipan is light golden.
The hot dessert is served with some vanilla ice cream and fresh fruits, such as plums. Sprinkle a little flour on the hot dessert before serving.