Marzipan Cake
Marzipan cake with biscuit and cream.
- Prep
- 48 min
- Cook
- 1 hr 52 min
- Total
- 2 hr 40 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Preheat the oven to 180 °C.
Procedure
Melt butter in a small saucepan and let cool slightly.
Procedure
Beat the eggs in a mixing bowl with a mixer at the highest level until frothy. While stirring, sprinkle in sugar mixed with vanilla sugar, then beat the mixture for 2 minutes.
Procedure
Combine the flour, baking powder and almonds. Stir in briefly at the lowest setting, then stir in the butter briefly.
Procedure
Spread the batter in a springform pan.
Procedure
Bake in the oven for 30 minutes.
Procedure
Let the cake base cool and cut twice horizontally. Place one of the cake bases on a cake platter.
Procedure
Stir the jam until smooth and spread on the bottom cake base.
Procedure
Place the middle cake base on top of the jam, and press gently to secure the layers.
Procedure
Cut the marzipan into small pieces and place in a mixing bowl. Add the bitter almond flavor, sugar, and water, and stir until smooth with the mixer.
Procedure
Whip the cream with pectin stiffly according to the package instructions. Mix in the marzipan.
Procedure
Spread about ¾ of the cream on the middle cake layer, and put the final layer on top.
Procedure
Spread the cake completely with the remaining cream. Place the cake in the fridge for at least 3 hours.
Procedure
Place a piece baking paper on a large plate.
Procedure
Crush the couverture and melt it in a bowl over a water bath. Mix the almonds with the chocolate coating.
Procedure
Spoon 16 small dollops of the almond-chocolate mixture on the baking paper, and keep in the fridge until the chocolate has set.
Procedure
Sift powdered sugar and knead into the marzipan. Roll out the marzipan mixture into a round flat disc (Ø=36 cm).
Procedure
Drape the marzipan over the cake. Press the marzipan onto the edge of the cake. Cut off any excess marzipan.
Procedure
Prepare cream and transfer to a piping bag. Decorate the cake with cream.
Procedure
Place almond slivers on top and place the cake in the fridge until ready to serve.
Photo: Wikimedia contributor · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 20 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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