Cherry marzipan sheet cake with almond brittle

Name: Cherry marzipan sheet cake with almond brittle
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 1 kg Sour cherries (morello cherries); 200 g Marzipan raw mass; 270 g Flour; 350 g Butter or margarine; 325 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 4 Eggs (size M); 75 g Cornstarch; 3 deleted Tsp Baking Powder; 125 g Almond slivers; 2 TABLESPOONS Milk; 7-10 Tbsp Fat and flour

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

1 kg Sour cherries (morello cherries)
200 g Marzipan raw mass
270 g Flour
350 g Butter or margarine
325 g Sugar
1 package Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
4 Eggs (size M)
75 g Cornstarch
3 deleted Tsp Baking Powder
125 g Almond slivers
2 TABLESPOONS Milk
7-10 Tbsp Fat and flour

Directions

1
Wash the cherries, drain well, stone them and put them on a sieve. Cut marzipan into fine cubes and mix with 1 teaspoon of flour. Put 250 g soft fat, 200 g sugar, vanillin sugar, lemon peel and salt into a mixing bowl and whisk until creamy. Add the eggs one by one alternating with the cornflour and stir well. Mix 250 g flour and baking powder and finally stir in briefly. Grease the oven pan (approx. 38x34 cm) well and dust with flour.
2
Spread the dough evenly on top. Mix drained sour cherries with 1 tablespoon flour. Sprinkle the cherries and marzipan on the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes. In the meantime heat up 100 g fat and 125 g sugar. Add almonds first, then milk and remove from the heat. Spread the almond icing as small blobs on the pre-baked cake and bake for another 20 minutes