Apricot and marzipan tart

AUTHOR
Sheila Zhang
DIFFICULTY
easy
RATING
4 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 1
  • 100 g Butter or margarine
  • 50 g Cornstarch
  • 4 Eggs (size M)
  • 2 Egg yolk (size M)
  • 350 g Marzipan raw mass
  • 100 g Sugar
  • 50 g Flour
  • 125 g Icing sugar
  • 1 pinch Salt
  • 3/4 can(s) (850 ml/ 500 g separation weight) Apricots
  • 4 sheets white gelatine
  • 2 TABLESPOONS Amaretto
  • 50 g flaked almonds
  • 50 g Apricot Jam
  • 200 g Whipped cream
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Beat the soft fat and starch with the whisk of the hand mixer until white and foamy. Beat 3 eggs, egg yolk, 50 g marzipan and sugar with the whisks of the hand mixer until thick and frothy. Stir the egg mixture into the fat mass. Sift the flour on top and fold in. Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Mix 250 g marzipan, 100 g icing sugar, remaining egg and salt with the dough hooks of the hand mixer to a smooth mixture. Pour the marzipan mixture into a piping bag with a medium star-shaped spout (size 8).

  2. 2

    Take the cake out of the oven and squirt the marzipan as a spiral on the pre-baked base. Set aside every 2 cm. Bake the cake in the preheated oven at the same temperature for another 15 minutes until the marzipan is golden brown. Take out and let it cool down. In the meantime drain the apricots. Finely puree 250 g apricots. Soak the gelatine. Heat up Amaretto and 4 tablespoons of puree. Squeeze out the gelatine and dissolve in it. Stir in the rest of the apricot puree and put in a cool place. Roast the flaked almonds in a pan without fat until golden brown, remove. Remove the cake from the pan. Use a spoon to hollow out the bottom about 1 cm deep. Bring apricot jam and 2-3 tablespoons of water to the boil and pass through a sieve. Spread the cake edge and marzipan circle with the jam. Sprinkle the edge with flaked almonds. Whip the cream until stiff and fold into the fruit puree with a whisk.

  3. 3

    Squeeze out the gelatine and dissolve in it. Stir in the rest of the apricot puree and put in a cool place. Roast the flaked almonds in a pan without fat until golden brown, remove. Remove the cake from the pan. Use a spoon to hollow out the bottom about 1 cm deep. Bring apricot jam and 2-3 tablespoons of water to the boil and pass through a sieve. Spread the cake edge and marzipan circle with the jam. Sprinkle the edge with flaked almonds. Whip the cream until stiff and fold into the fruit puree with a whisk. Fill the apricot cream into the cake and smooth it down. Put in a cool place for about 2 hours. Knead the remaining marzipan and icing sugar and roll out to a thickness of approx. 2 mm on a work surface dusted with icing sugar. Cut out small stars and shooting stars and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 5 minutes until golden brown. Let them cool down. Decorate the cake with remaining apricot halves and marzipan figures. Results in approx. 12 pieces

  4. 4

    Fill the apricot cream into the cake and smooth it down. Put in a cool place for about 2 hours. Knead the remaining marzipan and icing sugar and roll out to a thickness of approx. 2 mm on a work surface dusted with icing sugar. Cut out small stars and shooting stars and place them on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 5 minutes until golden brown. Let them cool down. Decorate the cake with remaining apricot halves and marzipan figures. Results in approx. 12 pieces

Nutrition Facts

KCAL
470 kcal
CARBS
52 g
FATS
25 g
PROTEINS
8 g