Apricot and marzipan tart

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 7-10 Tbsp Grease
  • 125 g soft butter/margarine
  • 100 g + 4 tablespoons sugar, 1 pinch of salt
  • 1 package Vanillin sugar
  • 2 eggs , 150 g flour (Gr. M)
  • 2 coated Tsp Baking Powder
  • 5 tablespoons (50 g) + 400 g whipped cream
  • 5 sheets white gelatine
  • 80 g + 120 g raw marzipan paste
  • 1/2 l Milk
  • 1 package Almond" pudding powder
  • 3 TABLESPOONS Amaretto liqueur
  • 1 can(s) (850 ml) Apricots
  • 3 tablespoons (60 g) Apricot Jam
  • 60 g + some icing sugar
  • 7-10 Tbsp Cocoa
  • 7-10 Tbsp Chocolate shavings

Directions

  1. 1

    Grease the springform pan (26 cm Ø). Cream fat, 100 g sugar, salt and vanilla sugar. Stir in eggs one by one. Mix flour and baking powder, alternating with 5 tablespoons of cream. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/gas: level 2) for about 25 minutes. Cooling down

  2. 2

    Soak the gelatine in cold water. Coarsely grate 80 g marzipan. Mix 6 tbsp. milk, pudding powder and 3 tbsp. sugar. Boil up the rest of the milk, stir in the pudding powder and simmer for at least 1 minute, stirring continuously. Remove from heat, stir in the marzipan flakes. Squeeze gelatine immediately, dissolve in the hot pudding while stirring. Cool down, stir frequently

  3. 3

    Stir the liqueur into the pudding. Whip 300 g cream until stiff, while pouring in 1 tbsp. sugar. Fold into the pudding. Drain the apricots. Close the cake ring around the cake base. Warm up the jam and spread on top. Place the apricots on top, except for 2-3 halves, with the curvature upwards. Spread marzipan cream on the apricots. Chill for at least 4 hours.

  4. 4

    Coarsely grate 120 g marzipan, knead with 60 g icing sugar. Roll out round (26 cm Ø) on some icing sugar. Cut into about 16 cake pieces and roll up the top 1/3 each. Place on the cake

  5. 5

    Cut the remaining apricots into slices. Whip 100 g cream until stiff. decorate the cake with cream, apricot slices, cocoa and chocolate shavings

Nutrition Facts

KCAL
380 kcal
CARBS
39 g
FATS
21 g
PROTEINS
6 g