Cherry and walnut cake with marzipan

Name: Cherry and walnut cake with marzipan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 untreated lemon; 1 untreated orange; 125 g Butter or margarine; 140 g Sugar; 2 Eggs (size M); 5 TABLESPOONS Milk; 1/2 TEASPOON Cinnamon; 1 Mesp. according to cloves; 150 g Flour; 1 go. Tsp baking powder; 1 glass (720 ml) Sour cherries; 35 g Cornstarch; 1 Small cinnamon stick; 200 g Walnut kernels; 300 g Marzipan raw mass; 75 g Icing sugar; 575 g Whipped cream; 2 packages Vanillin sugar; 4-5 Cherries; 16-20 Chocolate decor leaves (white and plain); 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 untreated lemon
1 untreated orange
125 g Butter or margarine
140 g Sugar
2 Eggs (size M)
5 TABLESPOONS Milk
1/2 TEASPOON Cinnamon
1 Mesp. according to cloves
150 g Flour
1 go. Tsp baking powder
1 glass (720 ml) Sour cherries
35 g Cornstarch
1 Small cinnamon stick
200 g Walnut kernels
300 g Marzipan raw mass
75 g Icing sugar
575 g Whipped cream
2 packages Vanillin sugar
4-5 Cherries
16-20 Chocolate decor leaves (white and plain)
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Icing sugar

Directions

1
Wash the lemon and orange thoroughly and grate half of the peel finely. Squeeze the orange. Cream soft fat and 100 g sugar. Stir in eggs one after the other. Add milk, grated zest and spices.
2
Mix flour and baking powder and finally stir in briefly. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric: 175 °C / gas: level 2) for about 20 minutes.
3
Prick the finished cake several times with a wooden skewer and soak with 4-5 tablespoons of orange juice. Let the cake cool down on a cake rack. Drain the cherries on a sieve and collect the juice.
4
Stir cornflour and some cherry juice until smooth. Boil up the rest of the cherry juice, sugar and cinnamon stick in a pot. Stir in cornflour and bring to the boil again briefly. Fold in cherries and spread on the cake base.
5
Let it cool down. Meanwhile grind the walnuts finely. Knead marzipan and icing sugar and wrap in foil. Whip 500 g cream and vanillin sugar until stiff. Fold ground nuts, except for 1-2 tablespoons, into the cream.
6
Remove the cake from the mould and lift it onto a plate. Spread the nut cream on the cherry layer like a dome and refrigerate for about 10 minutes. In the meantime, roll out the marzipan on a work surface dusted with icing sugar into a large circle (35-40 cm Ø).
7
Place the marzipan platter over the cake and press well. Cut off any excess marzipan with a pastry wheel. Put the cake in a cool place. Knead the remaining marzipan again, roll out and cut out 9-10 flowers (4.5-5 cm Ø).
8
Form the flowers into "bowls" and let them dry a little. Halve the cherries. Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Decorate the cake with filled marzipan flowers, cream tuffs and chocolate leaves.
9
Spread the edge of the cake thinly with water and sprinkle with the remaining ground walnuts. Keep cool until serving.