Chocolate marzipan cake

Name: Chocolate marzipan cake
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 20
Ingredients: 400 g Dark chocolate coating; 300 g Butter or margarine; 300 g Sugar; 1 package Vanillin sugar; 6 Eggs (size L); 2 TABLESPOONS Rum; 2 TABLESPOONS Milk; 300 g Flour; 2 TABLESPOONS Cocoa powder; 50 g Breadcrumbs; 250 g semi-dried Californian plums; 450 g Marzipan raw mass; 5 TABLESPOONS Armagnac; 1/2 TEASPOON Cinnamon; 3 TABLESPOONS Apricot Jam; 50 g white couverture; 2 TABLESPOONS crushed pistachio kernels; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 20

400 g Dark chocolate coating
300 g Butter or margarine
300 g Sugar
1 package Vanillin sugar
6 Eggs (size L)
2 TABLESPOONS Rum
2 TABLESPOONS Milk
300 g Flour
2 TABLESPOONS Cocoa powder
50 g Breadcrumbs
250 g semi-dried Californian plums
450 g Marzipan raw mass
5 TABLESPOONS Armagnac
1/2 TEASPOON Cinnamon
3 TABLESPOONS Apricot Jam
50 g white couverture
2 TABLESPOONS crushed pistachio kernels
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Melt 100 g chocolate coating in a hot water bath. In the meantime, beat the fat, 200 g sugar and vanillin sugar with the whisk of the hand mixer until foamy. Separate the eggs. Gradually add the egg yolks. Stir in the chocolate coating, rum and milk. Mix flour, cocoa and 40 g breadcrumbs and stir in gradually. Beat the egg white until stiff.
2
Add 100 g sugar. Fold the beaten egg whites into the dough with a whisk. Grease a springform pan (26 cm Ø), sprinkle with remaining breadcrumbs, fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. After baking let cool down on a cake rack for about 1 hour. Then cut through once horizontally. Chop plums in the universal chopper. Add 200 g marzipan. Flavour with Armagnac and cinnamon. Spread the filling on the lower base. Place the upper base on top. Roll out 200 g raw marzipan mixture between 2 layers of cling film (approx. 30 cm Ø). Warm up the jam, stir until smooth. Spread the cake lid and edge with the jam.
3
Add 200 g marzipan. Flavour with Armagnac and cinnamon. Spread the filling on the lower base. Place the upper base on top. Roll out 200 g raw marzipan mixture between 2 layers of cling film (approx. 30 cm Ø). Warm up the jam, stir until smooth. Spread the cake lid and edge with the jam. Place rolled out marzipan on top. Melt the remaining dark chocolate coating and cover the cake with it. Melt the white couverture. Roll out the remaining marzipan to a thickness of about 1/2 cm, cut out stars. Cover with white couverture. Let it dry and decorate the cake with stars and pistachios. Results in approx. 20 pieces
4
Place rolled out marzipan on top. Melt the remaining dark chocolate coating and cover the cake with it. Melt the white couverture. Roll out the remaining marzipan to a thickness of about 1/2 cm, cut out stars. Cover with white couverture. Let it dry and decorate the cake with stars and pistachios. Results in approx. 20 pieces
5
Cake server: BSF