Marzipan cake
Marzipan cake is a real classic and convinces not least because of the combination of the juiciest almond sponge cake and the finest marzipan-cream cream. With our recipe, the marzipan cake is guaranteed to succeed. The classic marzipan cake comes with a fluffy sponge cake base. Our recipe relies on an extra portion of almonds and gives the sponge cake a particularly fine aroma. After baking, divide the almond sponge cake, brush with currant jelly and alternately layer up with a marzipan cream filling. Then dress with a marzipan blanket. Decorate the marzipan cream cake with cream tuffs and chocolate-coated almond slivers as desired.
- 75 g butter
- 4 eggs
- 125 g sugar
- 1 packet vanellin sugar
- 100 g flour
- 1 tsp baking powder
- 100 g Almonds (ground)
- 75 g marzipan raw mixture (recipe is the database)
- 3 drops bitter almond aroma
- 1 tbsp sugar
- 3 tbsp water
- 600 ml whipped cream
- 3 tbsp currant jelly
- 50 g whole milk couverture
- 50 g almonds slivered
- 50 g powdered sugar
- 325 g marzipan raw mass
- 1
Thread the baking paper into the springform pan. Preheat the oven.
Top and bottom heat: about 180 °C
Hot air: about 160 °C
- 2
Melt the butter in a small saucepan and let it cool slightly. Beat the eggs in a mixing bowl with a mixer (stirring sticks) on the highest setting for 1 minute until fluffy. Sprinkle in sugar mixed with vanilla sugar for 1 min. while stirring and beat the mixture for another 2 minutes. Mix flour, baking and almonds and stir briefly on the lowest setting, then stir in the butter briefly. Smooth the dough in the springform pan. Place the tin on the rack in the oven.
Inset: Center
Baking time: approx. 30 min.
Loosen and remove the edge of the springform pan, turn the base out onto a baking rack lined with baking paper, remove the springform pan base and allow the pastries to cool.
- 3
Carefully peel off the baking paper. Cut the base horizontally twice. Place the bottom layer on a cake plate.
Marzipan Cream- 4
Cut the marzipan into small pieces and place in a mixing bowl. Add the bitter almond flavouring, sugar and water and mix with the mixer (stirring sticks) until smooth. Beat the cream with the gelatine according to the package instructions until stiff. Stir in the marzipan mixture.
- 5
Stir the currant jelly until smooth and spread on the bottom layer. Place the middle layer on top and press down. Spread about 3/4 of the marzipan cream on the middle layer and place the top layer on top. Spread the cake completely with the remaining cream. Place the cake in the fridge for at least 3 hours.
Embellishment- 6
Line a large plate with baking paper. Chop the couverture and melt in a small bowl in a bain-marie. Mix the almonds with the couverture. With the help of 2 teaspoons, place about 16 small heaps on the baking paper and place the almond slivers in the refrigerator until the couverture has set.
- 7
Sift powdered sugar and knead with marzipan. Roll out the marzipan mixture between a cut freezer bag into a round plate (Ø approx. 36 cm). Place the marzipan in the middle of the cake with the help of the freezer bag. Carefully remove the foil and press the marzipan on the edge of the cake. Cut off any protruding marzipan.
- 8
Beat the cream with cream stiffener until stiff and pour into a piping bag with a large star nozzle (Ø 12 mm). Decorate the cake with cream tuffs. Place the almond slivers on top and place the marzipan cake in the fridge until ready to serve.
- 2