Gluten-free apple cake with marzipan-almond cream

gluten-free | grain-free

Recipe by: Johanna from www.glutenfreierezeptwelt.de

Ingredients for the gluten-free apple cake

For a springform pan with approx. 18 cm diameter

For the shortcrust pastry:

• 70 g Ruut cassava flour
• 80 g cold butter
• 25 g sugar
• 1 pinch of salt
• 1 egg yolk

For the marzipan almond cream:

• 100 ml cream
• 100 g raw marzipan paste
• 80 g finely ground almonds
• 2 eggs, size M
• 50 g sugar
• 50 g soft butter
• 3 small apples (approx. 230 g)
• 4 walnuts

Baking gluten-free apple cake with marzipan

Tip :) For our recipes, and for weighing the flour, always use a kitchen scale.

Shortcrust pastry:

1. Put all the ingredients in a bowl and work them by hand into a smooth dough. Chill the dough until further use.

Marzipan cream:

1. Warm the cream, cut the marzipan into small cubes and dissolve it in the cream. (see tips)
2. Put the ground almonds, eggs, sugar and butter in a mixing bowl, add the cream and marzipan mixture and work into a smooth cream with the hand mixer.
3. Put the shortcrust pastry in a springform pan lined with baking paper, press it flat and line the base with it. Pull up a rim of about 3 cm as you do so. (see tips)
4. Pour in the marzipan almond cream.
5. Peel the apples, quarter them, remove the cores and cut them into thin wedges. Press the wedges upright into the cream, very close together.
6. Crack the walnuts, chop them coarsely and scatter them over the cake.
7. Bake in a preheated oven at 180°C, top and bottom heat, for about 55 minutes. The cake should be golden brown, and when you move it, the middle should no longer wobble.

Tip:

• It is best to leave the cream on the stove at the lowest temperature and dissolve the marzipan while stirring constantly. If a few small pieces remain at the end, that's no problem.
• You can also roll out the shortcrust pastry and then place it in the pan, but in our experience it is easier to simply put the unrolled dough into the pan and then press it evenly across the base by hand so that a closed cake base forms.