A simple but delicious cake recipe:
(*) 1 cake springform pan with 28 cm ø Mix the butter with the sugar until not too creamy and add the eggs gradually. Gradually add the flour. Wrap the resulting dough in plastic wrap and rest in the refrigerator for about 2 hours. Butter the tart springform pan and fill it evenly with the dough, rolled out to a thickness of about 5 mm.
Remove the skin from the apples, core them and cut them into slices. Mix with juice of one lemon and zest, vanilla pulp, calvados, walnuts, cinnamon and sugar and spread evenly on the dough. Roughly grate the marzipan over the apple mixture.
For the topping, beat the butter with the powdered sugar until very creamy. Gradually add the yolks and continue beating.
Add the vanilla pulp. Beat the egg whites with a pinch of salt and the sugar until stiff. Add half of the egg whites with the flour and milk to the base mixture and mix well, then gently fold in the remaining egg whites. Spread the mixture evenly over the apples and bake in a heated oven at 160 degrees for about 1 and a quarter hours. The apple pie can be served warm or cooled with the caramel sauce.
For the sauce, caramelize the sugar in a large frying pan and pour in the boiling whipping cream, cook well. Season with the winter apple liqueur and serve with the apple pie dusted with powdered sugar.
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