Prep Time: 25 minutes
Serves: 8


Marzipan Baked Apple Cake

100 g Niederegger Cream Nougat Bar, sliced
1 cup cranberries
3 tbsp Amaretto Liqueur
1/4 cup brown sugar
6 small apples
2 sticks Stirling Unsalted Butter, softened
1/2 tsp ground ginger
1/2 tsp cinnamon
2 75g Niederegger Marzipan Loaves
1/2 cup sugar
1 pkg vanilla sugar
4 medium-sized eggs
3-1/2 tbsp whipping cream
2 tbsp rum
2 cups all purpose flour
2 tsp baking powder
1 tsp powdered sugar

Preheat oven to 350°F. Cover baking pan with non-stick parchment paper. In a small saucepan, melt Niederegger Nougat Cream over low heat. Combine cranberries with amaretto liqueur and brown sugar in another saucepan. Bring to a boil for about 2 minutes on the stove, stirring constantly. Set aside and let cool. Wash apples and cut off tops. Remove cores with an apple corer, and put tops back on.

To prepare the batter, put softened butter in a mixing bowl, and beat with an electric mixer until creamy, about three minutes. Add ginger and cinnamon, sliced marzipan loaf, sugar and vanilla and mix at high speed for about 4 minutes until foamy. Stir eggs into the mix, and then add cream and rum. Sift flour and baking powder together and fold into the egg mixture. Finally add the melted nougat and stir into the batter in a marble pattern.

Pour batter into baking pan and smooth the surface. Press apples into the batter in two rows. Remove the tops and fill hollow apples with cranberry mixture. Put tops back on.

Put baking pan onto the middle rack and bake for 60 minutes until light brown. Remove cake from oven and cool. Remove cake from pan, and sprinkle with powdered sugar.