Cherry and marzipan cake

Name: Cherry and marzipan cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (size M); 100 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 100 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 1 TEASPOON Gingerbread Spice; baking paper; 1 glass (720 ml) Cherries; 2 TABLESPOONS Sugar; 1 package Pudding powder "Vanilla Flavor"; 750 g Whipped cream; 3 packages Vanillin sugar; 300 g Marzipan raw mass; 100 g Icing sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp icing, silver and gold beads, icing sugar and ground pistachios

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (size M)
100 g Sugar
1 package Vanillin sugar
1 pinch Salt
100 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
1 TEASPOON Gingerbread Spice
baking paper
1 glass (720 ml) Cherries
2 TABLESPOONS Sugar
1 package Pudding powder "Vanilla Flavor"
750 g Whipped cream
3 packages Vanillin sugar
300 g Marzipan raw mass
100 g Icing sugar
7-10 Tbsp Icing sugar
7-10 Tbsp icing, silver and gold beads, icing sugar and ground pistachios

Directions

1
Separate eggs for the floor. Beat the egg whites until stiff, adding sugar, vanillin sugar and salt. Mix flour, starch, baking powder and gingerbread spice. Sieve portions onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes. In the meantime, pour the cherries into a sieve, collecting the juice.
2
Remove the sponge cake from the oven, remove from the edge of the springform pan immediately and cool in the pan on a rack. Mix cherry nectar (350 ml) and 140 ml water. Stir 4 tablespoons of juice, sugar and pudding powder until smooth. Bring the rest of the juice to the boil in a saucepan. Stir in the pudding powder, bring to the boil and simmer at low heat for about 1 minute while stirring. Remove from the heat and add the cherries. Leave to cool slightly. Remove the base from the mould. Cut through 1x. Spread the cherries evenly on the bottom cake layer. Let cool off. Whip the cream with the whisk of the hand mixer until stiff, allowing the vanillin sugar to trickle in. Spread just under half of the cream on the cherries, place the lid on top and spread the cake with the remaining cream. Put in a cool place. Knead marzipan and icing sugar.
3
Cut through 1x. Spread the cherries evenly on the bottom cake layer. Let cool off. Whip the cream with the whisk of the hand mixer until stiff, allowing the vanillin sugar to trickle in. Spread just under half of the cream on the cherries, place the lid on top and spread the cake with the remaining cream. Put in a cool place. Knead marzipan and icing sugar. Roll out into a circle (approx. 36 cm Ø) on a work surface lightly dusted with icing sugar. Carefully lift the marzipan lid off the work surface and place it on the cake. Press down lightly. Cut off any excess marzipan. Knead again, roll out on a work surface dusted with icing sugar and cut out Christmas motifs as desired. Decorate as desired with icing and silver and gold beads. Leave to dry. Decorate the cake with the marzipan motifs and sprinkle with icing sugar and pistachios as desired
4
Roll out into a circle (approx. 36 cm Ø) on a work surface lightly dusted with icing sugar. Carefully lift the marzipan lid off the work surface and place it on the cake. Press down lightly. Cut off any excess marzipan. Knead again, roll out on a work surface dusted with icing sugar and cut out Christmas motifs as desired. Decorate as desired with icing and silver and gold beads. Leave to dry. Decorate the cake with the marzipan motifs and sprinkle with icing sugar and pistachios as desired
5
Waiting time approx. 1 hour