Cherry and poppy seed marzipan cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 3 tablespoons of water and salt with the whisks of the hand mixer until stiff. Add 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Mix flour, almonds and baking powder, sieve onto the egg mixture and fold in. 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 cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 20-25 minutes.

2. 2

   In the meantime, drain the cherries and collect the juice. Stir 4 tablespoons of juice, pudding powder and 2 tablespoons of sugar until smooth. Boil up the rest of the juice. Stir in the mixed powder, bring to the boil and simmer for 1 minute. Add the cherries and fold in. Cover and let cool down briefly. Remove the sponge cake from the oven and let it cool down on a cake rack. Remove from the mould, cut the base twice horizontally. Cover the bottom base with a cake ring. Place the cherry compote on top and smooth it down. Place the middle cake base on top and press down a little. Mix 1 tablespoon of sugar, 1 packet of vanilla sugar and cream setting agent. Whip 250 g cream until stiff, allowing the sugar mixture to trickle in. Fold in the poppy seed bake and spread on the middle cake base. Place the lid on top. Chill the cake for about 1 hour.

3. 3

   Place the cherry compote on top and smooth it down. Place the middle cake base on top and press down a little. Mix 1 tablespoon of sugar, 1 packet of vanilla sugar and cream setting agent. Whip 250 g cream until stiff, allowing the sugar mixture to trickle in. Fold in the poppy seed bake and spread on the middle cake base. Place the lid on top. Chill the cake for about 1 hour. Heat the jam, pass through a sieve and spread the cake all around. Dice the marzipan. Sieve the icing sugar onto a work surface and knead with the marzipan. Roll out round (approx. 35 cm Ø) on a cut open freezer bag lightly dusted with icing sugar. Place the marzipan cover on the cake using the freezer bag, remove the foil. Press the marzipan sheet lightly on the cake, cut off any excess marzipan. Lightly roast the almonds in a pan without fat, remove. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Pour a cream tuff on each piece, place an almond and a chocolate ornament alternately on top

4. 4

   Dice the marzipan. Sieve the icing sugar onto a work surface and knead with the marzipan. Roll out round (approx. 35 cm Ø) on a cut open freezer bag lightly dusted with icing sugar. Place the marzipan cover on the cake using the freezer bag, remove the foil. Press the marzipan sheet lightly on the cake, cut off any excess marzipan. Lightly roast the almonds in a pan without fat, remove. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout. Pour a cream tuff on each piece, place an almond and a chocolate ornament alternately on top

5. 5

   2 hours waiting time

Nutrition Facts

KCAL
360 kcal

CARBS
43 g

FATS
17 g

PROTEINS
6 g