Christmas marzipan cake

AUTHOR
Isreal Robertson
DIFFICULTY
very easy
RATING
4.7 3
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 2 Organic lemons
  • 300 g soft butter
  • 450 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 6 Eggs (size M)
  • 200 g Flour
  • 1 TEASPOON Baking Powder
  • 12 sheets Gelatine
  • 250 ml Orange juice
  • 75 ml Lemon juice
  • 450 g Whipped cream
  • 250 g Mascarpone
  • 150 g Cream quark (40 % fat in dry matter)
  • 400 g Marzipan paste
  • 60 g Icing sugar
  • 2 TABLESPOONS Oil
  • 50 g Almond slivers
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Wash the lemons hot, grate them dry and grate the peel. Halve the lemons and squeeze the juice. Whip 300 g butter, 300 g sugar, salt and vanillin sugar with the whisk of the hand mixer until creamy white.

  2. 2

    Stir in the eggs one by one. Mix flour and baking powder, stir into the fat-egg mixture with about half of the lemon juice and zest.

  3. 3

    Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 50 minutes.

  4. 4

    Cover with foil after approx. 35 minutes. Remove and let cool in the mould on a cake rack.

  5. 5

    Soak 9 gelatine leaves in cold water. Mix orange juice and 100 g sugar. Squeeze the gelatine, dissolve it, then mix with 75 ml lemon juice. Mix this with the orange juice. Chill for about 30 minutes.

  6. 6

    Whip 200 g cream until stiff. When the juice begins to gel, fold in the cream in portions.

  7. 7

    Remove the cake from the pan and cut through horizontally twice. Place a cake ring around the lower cake base. Spread the cake base with orange cream and chill. Soak the remaining gelatine in cold water.

  8. 8

    Stir mascarpone, curd, 50 g sugar, remaining lemon juice and zest until smooth. Whip 250 g cream until stiff. Squeeze the gelatine and dissolve. Stir 2 tbsp. cream into the gelatine, then stir into the remaining cream.

  9. 9

    Fold in the cream. Place the second cake base on the orange cream. Spread with about 2/3 mascarpone cream. Place the third cake layer and spread the rest of the mascarpone cream on top. Chill again.

  10. 10

    Dice marzipan. Sieve the icing sugar onto a work surface, spread the marzipan on top and knead to a smooth mixture. Roll out into a circle (approx. 38 cm Ø) on a work surface lightly dusted with icing sugar.

  11. 11

    Carefully remove the marzipan cover from the work surface, cover the cake with it and press it down gently. Cut off any excess marzipan. Roll out the marzipan remnants on a work surface lightly dusted with icing sugar to form two strings, tie them together and place around the cake.

  12. 12

    Put the cake in a cool place for about 1 1/2 hours. Heat oil in a small pan, roast the almonds in it while turning, remove and put aside. To serve, sprinkle the cake with the almonds, dust with icing sugar and garnish with marzipan figures.

Nutrition Facts

KCAL
710 kcal
CARBS
67 g
FATS
44 g
PROTEINS
10 g