Apple Hazelnut Cake (German)

The German Apple Hazelnut Cake is a Torte, so it's layered and filled with a special filling of apples, cream and marzipan. For decoration, you use "Krokant", a sweet crunchy crumble that is unfortunately not to be found in North America but you can make it from scratch or use other sprinkles such as chocolate.

21 oz (3 medium) sour apples (600 g)
1 lemon, freshly squeezed
7 oz) unsalted butter (200 g
4 eggs
7 oz cake flour (200 g)
3.5 oz hazelnuts, grated (100 g)
6.4 oz Monk Fruit Sweetener with Erythritol (Granular) (180 g)
1 tsp. baking powder
1.8 oz whole hazelnuts (50 g)
1 tsp. ground cinnamon
Monk Fruit Sweetener with Erythritol (Powdered)

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and grease a 26 cm springform pan.

Peel the apples and grate them finely. Sprinkle the grated apples with some lemon juice and put them aside. (See picture)

In a large mixing bowl of a stand mixer (or using a large bowl and a hand mixer) stir the softened butter together with the sugar until foamy (about 3-4 minutes).

Scrape down sides and bottom of the bowl and add eggs, one at a time, mixing well after each one. Mix everything to a fluffy mixture.

Mix the flour, the grated hazelnuts and the baking powder and add it to the butter-egg mixture spoon by spoon. Stir briefly.

Fold in the grated apples and the cinnamon and stir everything together very briefly (preferably by hand).

Halve the whole hazelnuts once and add half of them to the dough as well.

Now put the dough into the prepared form and sprinkle with the remaining hazelnuts.

Bake for about 35 minutes until golden brown.

After baking, let it cool down and take it out of the tin. Dust with some icing sugar.