Blanched apples
1 l Water
20 g Lemon juice
600 g Golden Delicious apples, peeled, with the core removed and cut into 6-8 slices
Boil the water with the lemon juice. Add the apple slices, boil and leave to steep briefly. The apples should retain some bite. Leave to dry off and cool down on a cooling rack.
Sugar-coated almonds
20 g Almonds, chopped
15 g Icing sugar
Spray the chopped almonds with a little water so that the icing sugar sticks, then mix together with the icing sugar.
Almond mass
110 g Butter
50 g Icing sugar
10 g Vanilla sugar
Zest from 1 lemon
1 g Salt
50 g Maple syrup
6 Egg yokes
90 g Marzipan paste
4 Egg whites
100 g Sugar
110 g Flour
Stir the butter, icing sugar, vanilla sugar, lemon zest and salt into a foam. Work the egg yolk and maple syrup into the marzipan paste and then add bit by bit. Whip the egg whites and granulated sugar together until stiff. Mix both masses together and fold in the flour. Paste into the spring-form cake tin. Spread the apple slices on top loosely and unevenly. The mass should be able to rise between the apple slices. Cover with the sugar-coated chopped almonds and bake for approximately one hour at 155°C.