A great cake recipe for any occasion:
1. knead together flour, cold light butter or possibly salt, sugar, butter, egg to make a smooth shortcrust pastry. Wrap in plastic wrap, refrigerate for at least 1/2 hour.
Preheat electric stove to 200 °C. 3.
Grease the bottom of a cake springform pan (diameter 24 cm) and sprinkle with breadcrumbs. Roll out just under 2/3 of the short pastry on a floured work surface. Cut out a circle (diameter 24cm), place on the springform pan and pre-bake in the oven for 15 minutes (gas mark 3). Cool.
Cream butter with marzipan pieces. Fold in eggs, sugar, curd and custard powder. Season with a tablespoon of juice of one lemon.
Roll out the remaining shortcrust pastry thinly and line the edge of the greased cake springform pan with it, connecting it well with the pre-baked base. Now pour in the curd mixture, spread smoothly. Pre-bake in the oven for 25 minutes (gas mark 3).
Clean the apples, rinse them, cut them into quarters and remove the skin. Score a few times on the outside. In a wide saucepan, boil water with the remaining juice of one lemon and 2 tablespoons sugar. -Pour in the apples and simmer for 10 minutes with the lid off.
7. Run a kitchen knife around the edge of the curd between the pastry and the filling so that the filling rises evenly. Dry apple quarters, place them on the cake in a wreath shape. Sprinkle with almond kernels. Bake at 175 degrees on the top rack for another 20 min.
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