Assemble the assistent with beater bowl and cookie whisks.
Whisk room temperature butter with almond paste and brown sugar for 3-5 minutes
Add 1 egg at a time while whisking at medium speed.
Add almond paste, flour, salt and vanilla sugar and whisk for 1-2 minutes just so that all the ingredients are mixed together and then pour the batter into a greased and breaded baking pan that is about 20-23 cm
Slice apples thinly (to prevent them from getting dark, you can add a little lemon).
Now press the apple slices into the batter in a circular shape so that the whole cake is shaped like a rose.
Sprinkle with freshly ground cardamom and a little pearl sugar.
Bake at 165 °C (329 °F) for about 35-40 minutes or until the cake is fully baked.
Keeps juicy for several days but is often eaten a little lukewarm together with vanilla sauce or ice cream.
Follow these steps
- 400 g almond mass
- 150 g room temperature butter
- 3 eggs
- 180 g almond paste
- 35 g brown sugar
- 1.5 g salt
- 1 tbsp vanilla sugar
- 2 tsp cardamom
- 3-4 apple (thinly sliced)
- Pearl sugar to sprinkle as a decoration when baking.