Put 1 cup of Maria cookies, 1 cup of sliced almonds, and 2 tablespoons of brown sugar in a food processor. Add 3/4 cup of melted butter and mix well.
In a 10-inch springform pan, press the crushed cookie mixture. On the edges, raise the crushed cookie about 1 inch. Bake at 190 degrees for 10 minutes.
Beat the almond paste, cream cheese, and sugar (6 tablespoons) in a mixer. Add the 4 eggs one at a time. Pour over the cookie base and bake for 15 minutes.
Lower the oven temperature to 175 degrees Celsius and leave in the oven for 45 minutes, until the center moves slightly. Refrigerate overnight.
The next day, toss the apples with lemon juice. Melt 3 tablespoons of butter in a large skillet and add the apple wedges to color, about 9 minutes. Add the 3/4 cup of brown sugar, 1 tablespoon of butter, and cinnamon. Let them glaze.
Remove the cake from the mold and arrange the apples in a concentric pattern. Brush them with the remaining juice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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