Cherry and marzipan cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 2 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 100 g sugar. Fold in the egg yolks one by one. Sift flour, 30 g starch and baking powder into the mixture and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 25 minutes. Allow to cool down

2. 2

   Roast ground nuts without fat, cool down. Drain the cherries, collecting the juice. Mix 35 g starch and 6 tbsp. juice. Boil up the rest of the juice. Stir in starch, simmer for 1 minute. Fold in cherries, up to about 16 to decorate. Let cool down for about 10 minutes.

3. 3

   Cut the sponge in half. Close the cake ring around the first base. Spread the cherries on top, leaving 2 cm free at the edge. Cool down. Whip the cream until stiff, while pouring in 2 tbsp. sugar and cream setting agent. Fold in roasted nuts. Spread 2/3 cream on the cake. Place 2nd base on top. Spread with the rest of the cream, leaving 2 cm free at the edge. Chill for 2 hours

4. 4

   Coarsely grate the marzipan, knead with icing sugar. Form into a roll, roll out between 2 layers of foil to form a strip (approx. 8 x 75 cm). Peel off the upper foil, roll up the strip from the narrow side. Roll out around the edge of the cake. Remove foil, press on marzipan. Bend the protruding marzipan over the edge and slightly crimp it. Chill for about 1 hour. Decorate with the rest of cherries, nut flakes and cocoa

Nutrition Facts

KCAL
350 kcal

CARBS
31 g

FATS
22 g

PROTEINS
5 g