Cherry and marzipan cake

Name: Cherry and marzipan cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 3 Eggs (size M); 1 pinch Salt; 120 g + 2-3 tablespoons sugar; 80 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 100 g ground hazelnuts; 1 glass (720 ml) Morello cherries; 1 Cinnamon stick; 7-10 Tbsp thinly peeled rind of 1/2 untreated lemon; 600 g Whipped cream; 1 package Cream stabiliser; 3 TABLESPOONS + 70 g icing sugar; 200 g Marzipan raw mass; 2 TABLESPOONS sliced hazelnuts; 1-2 TEASPOONS ground cinnamon; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

3 Eggs (size M)
1 pinch Salt
120 g + 2-3 tablespoons sugar
80 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
100 g ground hazelnuts
1 glass (720 ml) Morello cherries
1 Cinnamon stick
7-10 Tbsp thinly peeled rind of 1/2 untreated lemon
600 g Whipped cream
1 package Cream stabiliser
3 TABLESPOONS + 70 g icing sugar
200 g Marzipan raw mass
2 TABLESPOONS sliced hazelnuts
1-2 TEASPOONS ground cinnamon
7-10 Tbsp Icing sugar
baking paper

Directions

1
Line a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat egg whites, salt and 2 tablespoons of cold water until stiff. Add 120 g sugar while stirring. Fold in the egg yolk. Sift flour, 30 g starch and baking powder on top and fold in. Fill the sponge mixture into the mould and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down. Roast ground hazelnut kernels in a pan without fat until golden brown.
2
Take out and let cool down. Drain the cherries in a sieve, collect the juice. Measure 200 ml of juice, place in a small pot with the cinnamon stick, lemon peel and 3 tablespoons of sugar, cover and simmer for 10 minutes at low heat. Remove 3 tablespoons of the remaining juice and mix with 45 g starch. Put 12 cherries aside for decoration. Remove cinnamon and lemon peel from the pot. Bring the juice to the boil, stir in the mixed starch and bring to the boil while stirring. Fold in the cherries, remove compote from the heat immediately and let it cool down. Cut the cake base in half horizontally. Place the bottom half on a plate and surround with a cake ring. Spread the stewed cherries on the cake base, leaving a 2 cm wide rim all around. Sift 3 tablespoons of icing sugar. Whip 400 g cream, 2 tablespoons sifted icing sugar and cream stiffener until stiff. Fold in 70 g roasted nuts. Spread nut cream on the cherry compote. Place the upper cake base on top and press down. Chill the cake for 2 hours. Whip 200 g cream with 1 tablespoon sieved icing sugar until stiff. Fold in 30 g roasted nuts, except 1 tablespoon for sprinkling.
3
Place the bottom half on a plate and surround with a cake ring. Spread the stewed cherries on the cake base, leaving a 2 cm wide rim all around. Sift 3 tablespoons of icing sugar. Whip 400 g cream, 2 tablespoons sifted icing sugar and cream stiffener until stiff. Fold in 70 g roasted nuts. Spread nut cream on the cherry compote. Place the upper cake base on top and press down. Chill the cake for 2 hours. Whip 200 g cream with 1 tablespoon sieved icing sugar until stiff. Fold in 30 g roasted nuts, except 1 tablespoon for sprinkling. Remove cake ring. Spread the nut cream on the cake like a wave, leaving a 2 cm wide rim all around. Knead marzipan and 70 g icing sugar. Dust the work surface with icing sugar, roll out the marzipan mixture to a strip (approx. 8 x 75 cm) and roll it up from the short side. Roll the marzipan stripes on the edge of the cake and press them on. Press the protruding marzipan edge over the cake surface several times. The marzipan strip should lie on the surface of the cake until it reaches the cream and stand up on the cream edge. Refrigerate the cake again for about 1 hour. Before serving, sprinkle with cherries, sliced and 1 tablespoon roasted nuts and cinnamon.
4
Remove cake ring. Spread the nut cream on the cake like a wave, leaving a 2 cm wide rim all around. Knead marzipan and 70 g icing sugar. Dust the work surface with icing sugar, roll out the marzipan mixture to a strip (approx. 8 x 75 cm) and roll it up from the short side. Roll the marzipan stripes on the edge of the cake and press them on. Press the protruding marzipan edge over the cake surface several times. The marzipan strip should lie on the surface of the cake until it reaches the cream and stand up on the cream edge. Refrigerate the cake again for about 1 hour. Before serving, sprinkle with cherries, sliced and 1 tablespoon roasted nuts and cinnamon.
5
waiting time approx. 3 1/2 hours