Boston apple & almond cake

Cordula Müller, Confectioner at the ‘Bell Rock’ recommends:

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.