Cranberry marzipan cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 3 tablespoons of lukewarm water and salt until stiff. Add sugar and continue beating. Stir in the egg yolks briefly. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in.

2. 2

   Line the bottom of a springform pan (28 cm Ø) with baking paper. Pour the dough into the form, smooth it down and bake in a preheated oven (electric: 175 °C / gas: level 2) for approx. 35 minutes. Cake on a cake rack

3. 3

   Remove the base from the mould and cut through once. Place the bottom cake layer on a cake plate. Whip the cream until stiff and fold in 2/3 of the cranberry compote. Spread the cranberry cream evenly on the lower cake base and fold in the 2nd slice.

4. 4

   Put the floor on top. Pass the rest of the compote through a sieve. Spread the cake with the mixture all around. Knead marzipan and icing sugar to a smooth mixture, except for 1 tablespoon for dusting.

5. 5

   Roll out marzipan between 2 layers of foil to form a circle (approx. 40 cm Ø). Peel off the upper foil and place the circle on the cake using the lower foil. Remove foil and press marzipan on. Cut off any excess marzipan, colour half of it red.

6. 6

   From the remaining half, colour 2/3 with green and 1/3 with yellow food colouring. Roll out marzipan pieces separately between 2 layers of foil approx. 1/2 cm thick. Cut out 16 different candles from the red marzipan and place them on the edge of the cake.

7. 7

   Cut out small fir twigs from the green marzipan and notch fir needles with the back of a knife. Cut out yellow marzipan into small candle lights and place them on the cake with the twigs.

8. 8

   Dust with the remaining icing sugar and serve. Makes about 16 pieces.

Nutrition Facts

KCAL
310 kcal

CARBS
44 g

FATS
13 g

PROTEINS
5 g