Christmas dome cake

Name: Christmas dome cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 100 g Butter or margarine; 250 g Marzipan raw mass; 180 g Sugar; 1 pinch Salt; 3 Eggs (size M); 150 g Flour; 1 TEASPOON Baking Powder; 25 g crushed almonds; 3 TABLESPOONS Milk; 1 glass (720 ml, 460 g) Morello cherries; 30 g Cornstarch; 1 package Vanillin sugar; 1 piece(s) untreated lemon peel; 1 Cinnamon stick; 4 sheets white gelatine; 100 g Amarettini; 5 TABLESPOONS Almond liqueur (e.g. Amaretto); 500 g Whipped cream; 50 g Icing sugar; 7-10 Tbsp Cinnamon; 7-10 Tbsp crushed pistachio kernels; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

100 g Butter or margarine
250 g Marzipan raw mass
180 g Sugar
1 pinch Salt
3 Eggs (size M)
150 g Flour
1 TEASPOON Baking Powder
25 g crushed almonds
3 TABLESPOONS Milk
1 glass (720 ml, 460 g) Morello cherries
30 g Cornstarch
1 package Vanillin sugar
1 piece(s) untreated lemon peel
1 Cinnamon stick
4 sheets white gelatine
100 g Amarettini
5 TABLESPOONS Almond liqueur (e.g. Amaretto)
500 g Whipped cream
50 g Icing sugar
7-10 Tbsp Cinnamon
7-10 Tbsp crushed pistachio kernels
baking paper

Directions

1
For the base, mix the fat, 50 g marzipan, 100 g sugar and salt until creamy. Stir in the eggs one after the other. Mix flour, baking powder and almonds, add to the fat-egg mixture with the milk and stir to a smooth dough. Line the bottom of a springform pan (26 cm Ø) with baking paper. 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 20-25 minutes. Leave the base to cool slightly in the mould, remove from the mould and allow to cool completely. Drain the cherries, collecting the juice.
2
Drain 10 cherries on kitchen paper. Mix 4 tablespoons of juice and starch. Bring the rest of the juice, 30 g sugar, vanillin sugar, lemon peel and cinnamon stick to the boil. Add mixed starch and bring to the boil while stirring. Fold in the cherries. Place the cleaned springform pan rim around the cake base. Spread the compote on the cake base and let it cool down in the fridge. Soak the gelatine in cold water. Coarsely crumble the Amarettini (10 aside) and sprinkle with liqueur. Whip cream and 50 g sugar until stiff. Dissolve gelatine at low heat, stir in some cream. Add the gelatine mixture to the remaining cream and stir evenly. Fold in soaked Amarettini. Loosen the edge of the cake tin, spread the cream on the cake like a dome and smooth it down, spreading some cream on the edge of the cake. Chill the cake for about 2 hours.
3
Soak the gelatine in cold water. Coarsely crumble the Amarettini (10 aside) and sprinkle with liqueur. Whip cream and 50 g sugar until stiff. Dissolve gelatine at low heat, stir in some cream. Add the gelatine mixture to the remaining cream and stir evenly. Fold in soaked Amarettini. Loosen the edge of the cake tin, spread the cream on the cake like a dome and smooth it down, spreading some cream on the edge of the cake. Chill the cake for about 2 hours. Knead 200 g marzipan and icing sugar. Form into a roll (approx. 30 cm long), cut in half and roll each half flat into a strip approx. 5 cm wide and 37 cm long. Cut edges straight. Place the marzipan strips on the edge of the cake and press them lightly, pressing the protruding edge in a wavy pattern. Cut a star out of the remaining marzipan and place it in the middle of the cake. Use a stencil to dust a Christmas cinnamon motif on the cake. Decorate the cake with pistachios, remaining cherries and amarettini
4
Knead 200 g marzipan and icing sugar. Form into a roll (approx. 30 cm long), cut in half and roll each half flat into a strip approx. 5 cm wide and 37 cm long. Cut edges straight. Place the marzipan strips on the edge of the cake and press them lightly, pressing the protruding edge in a wavy pattern. Cut a star out of the remaining marzipan and place it in the middle of the cake. Use a stencil to dust a Christmas cinnamon motif on the cake. Decorate the cake with pistachios, remaining cherries and amarettini
5
waiting time approx. 3 1/4 hours