Cookbook:Marzipan Cake

Marzipan cake with biscuit and cream.

Cake base

 * 75 g butter
 * 125 g white granulated sugar
 * 1 packet vanilla sugar
 * 4 eggs
 * 100 g flour
 * 1 teaspoon baking powder
 * 100 g ground almonds

Filling

 * 3 tablespoons jam
 * a few drops almond flavor
 * 1 tablespoon white granulated sugar
 * 3 tablespoons water
 * 2 packets of no-cook pectin
 * 600 ml whipping cream
 * 75 g marzipan

Ornament

 * 350 g marzipan
 * 50 g chopped almonds
 * 50 g powdered sugar
 * 200 ml whipping cream, whipped
 * starch-based creamer
 * 50 g whole milk chocolate couverture

Cake base

 * 1) Preheat the oven to 180 °C.
 * 2) Melt butter in a small saucepan and let cool slightly.
 * 3) 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.
 * 4) Combine the flour, baking powder and almonds. Stir in briefly at the lowest setting, then stir in the butter briefly.
 * 5) Spread the batter in a springform pan.
 * 6) Bake in the oven for 30 minutes.
 * 7) Let the cake base cool and cut twice horizontally. Place one of the cake bases on a cake platter.

Filling

 * 1) Stir the jam until smooth and spread on the bottom cake base.
 * 2) Place the middle cake base on top of the jam, and press gently to secure the layers.
 * 3) 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.
 * 4) Whip the cream with pectin stiffly according to the package instructions. Mix in the marzipan.
 * 5) Spread about ¾ of the cream on the middle cake layer, and put the final layer on top.
 * 6) Spread the cake completely with the remaining cream. Place the cake in the fridge for at least 3 hours.

Decorate

 * 1) Place a piece baking paper on a large plate.
 * 2) Crush the couverture and melt it in a bowl over a water bath. Mix the almonds with the chocolate coating.
 * 3) Spoon 16 small dollops of the almond-chocolate mixture on the baking paper, and keep in the fridge until the chocolate has set.
 * 4) Sift powdered sugar and knead into the marzipan. Roll out the marzipan mixture into a round flat disc (Ø=36 cm).
 * 5) Drape the marzipan over the cake. Press the marzipan onto the edge of the cake. Cut off any excess marzipan.
 * 6) Prepare cream and transfer to a piping bag. Decorate the cake with cream.
 * 7) Place almond slivers on top and place the cake in the fridge until ready to serve.