Black and white cake

Name: Black and white cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 150 g Marzipan raw mass; 250 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 4 Eggs (size M); 300 g Flour; 2 TEASPOONS Baking Powder; 5 TABLESPOONS Milk; 3 TABLESPOONS Nut Nougat Cream; 20 g Almonds or nuts; 2 TABLESPOONS Sugar; 7-10 Tbsp Fat and flour; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

150 g Marzipan raw mass
250 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
4 Eggs (size M)
300 g Flour
2 TEASPOONS Baking Powder
5 TABLESPOONS Milk
3 TABLESPOONS Nut Nougat Cream
20 g Almonds or nuts
2 TABLESPOONS Sugar
7-10 Tbsp Fat and flour
baking paper

Directions

1
Grate marzipan. Cream fat, marzipan, salt and vanilla sugar with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour and baking powder and stir in alternately with the milk. Halve the dough.
2
Stir nut nougat cream into one half of the dough. Fill the dough alternately by the spoonful into a greased, floured box form (approx. 25 cm long). Marble with a fork. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 55-60 minutes. Remove the cake from the oven. Leave to cool on a cake rack for about 10 minutes. Turn the cake out of the tin and let it cool down completely. Place nuts on baking paper. Melt the sugar in a pan until it is golden yellow. Drizzle nuts with caramel.
3
Turn the cake out of the tin and let it cool down completely. Place nuts on baking paper. Melt the sugar in a pan until it is golden yellow. Drizzle nuts with caramel. Spread the remaining caramel on the baking parchment. Leave to dry for 5 minutes. Then pull carefully from the baking parchment and decorate the cake with it