cherry marzipan wreath cake

Name: cherry marzipan wreath cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 15
Ingredients: 500 g Cherries; 100 g Marzipan raw mass; 250 g soft butter or margarine; 250 g Sugar; 1 pinch Salt; 5 Eggs (size M); 300 g Flour; 2 heaped Tsp baking powder; 100 g Amarettini; 1 TABLESPOON chopped almonds; 125 g Icing sugar; 7-8 TABLESPOONS Amaretto (almond liqueur); 1 TABLESPOON Sugar crystals; 1 TABLESPOON Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 15

500 g Cherries
100 g Marzipan raw mass
250 g soft butter or margarine
250 g Sugar
1 pinch Salt
5 Eggs (size M)
300 g Flour
2 heaped Tsp baking powder
100 g Amarettini
1 TABLESPOON chopped almonds
125 g Icing sugar
7-8 TABLESPOONS Amaretto (almond liqueur)
1 TABLESPOON Sugar crystals
1 TABLESPOON Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Grease

Directions

1
Wash the cherries, drain and stone them. Coarsely grate the marzipan. Cream fat, marzipan, sugar and salt. Stir in eggs one after the other. Mix flour and baking powder, stir into the mixture.
2
Fold in Amarettini and half of the cherries. Grease a springform pan (26 cm Ø) with tube bottom insert and dust with flour. Fill in the dough, smooth it down, spread the remaining cherries on top and press down a little. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 50 minutes. Let the cake rest in the pan for about 10 minutes. Turn out onto a cake rack and let it cool down. Roast the almonds in a pan without fat until golden brown, let them cool down. Stir icing sugar with amaretto until smooth. Spread the cake with the icing.
3
Turn out onto a cake rack and let it cool down. Roast the almonds in a pan without fat until golden brown, let them cool down. Stir icing sugar with amaretto until smooth. Spread the cake with the icing. Sprinkle with almonds and sugar crystals, let dry. Dust with icing sugar and decorate with mint