Cranberry marzipan cake

Name: Cranberry marzipan cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 1 glass (212 ml) Wild cranberries in their own juice; 200 g Marzipan raw mass; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 125 g Fresh cream; 425 g Flour; 1 package Baking Powder; 1 glass (395 g) thickened wild cranberries; 250 g Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

1 glass (212 ml) Wild cranberries in their own juice
200 g Marzipan raw mass
250 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
125 g Fresh cream
425 g Flour
1 package Baking Powder
1 glass (395 g) thickened wild cranberries
250 g Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the cranberries well in a sieve, collecting the juice. Coarsely grate the marzipan. Cream fat, sugar, marzipan, salt and vanilla sugar for about 10 minutes. Stir in the eggs one by one.
2
Add the crème fraiche and stir. Mix flour and baking powder and stir in briefly. Mix thickened cranberries with half of the drained cranberries. Grease a ring cake tin (2 litres capacity) and dust with breadcrumbs.
3
Fill half of the dough into the mould. Mix the remaining dough with the cranberries and spread it on the light-coloured dough. Marble the dough with a fork. Bake the cake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/4 hours.
4
Take out, let it cool for 5 minutes and turn it over onto a kitchen grid. Let it cool down. Stir icing sugar and 4-5 tablespoons cranberry juice until smooth. Spread the icing on the cake and decorate with the remaining cranberries.