Florentine cake
easy
90 mins
90 mins
Ingredients
- 50 g Butter or margarine
- 5 Eggs (size M)
- 105 g Sugar
- 150 g Flour
- 1 glass (370 ml; separation weight: 185 g) Sour cherries
- 1 jar(s) (236 ml; separation weight: 140 g) Pineapple
- 50 g Marzipan raw mass
- 30 g Dark chocolate
- 50 g Apricot Jam
- 6 TABLESPOONS Rum
- 50 g Almond slivers
- 3 (à 200 g) Cup of whipped cream
- 1 package Vanillin sugar
- 20 g Bark chocolate, dark
- 15 g red cherries
- 1 package (100 g; 26 pieces) Florentine biscuits
- baking paper
Directions
- 1
Melt the fat and let it cool down a little. Separate the eggs. Beat the egg whites until stiff and finally pour in 100 g sugar while stirring. Beat the egg yolks one after the other. Stir in the fat. Sift flour on top and fold in. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.
- 2
Leave to cool in the mould. For the filling, drain the cherries and pineapple separately, collecting the pineapple juice. Dice the pineapple and marzipan. Chop the chocolate. Stir apricot jam and 4 tablespoons of rum until smooth. Fold in cherries, pineapple, 40 g almonds, chocolate and marzipan. Loosen the sponge cake from the tin and cut through 2x. Mix the rest of the rum and 2-3 tbsp. pineapple juice and sprinkle the cake on the bottom. Whip 150 g whipped cream until stiff and spread half of it on the bottom cake layer. Spread half of the filling on top and cover with the second cake base. Add the rest of the cream and filling and cover with the third cake layer. Whip 300 g whipped cream and vanilla sugar until stiff and spread the cake all around. (To freeze, lift the cake onto a pallet, allow to stand for about 2 hours and pre-freeze. Then wrap well in aluminium foil and freeze. To defrost the cake, it is best to put it in the refrigerator and let it defrost for about 7 hours or overnight). Roast the remaining almond slivers in a pan and let them cool down.
- 3
pineapple juice and sprinkle the cake on the bottom. Whip 150 g whipped cream until stiff and spread half of it on the bottom cake layer. Spread half of the filling on top and cover with the second cake base. Add the rest of the cream and filling and cover with the third cake layer. Whip 300 g whipped cream and vanilla sugar until stiff and spread the cake all around. (To freeze, lift the cake onto a pallet, allow to stand for about 2 hours and pre-freeze. Then wrap well in aluminium foil and freeze. To defrost the cake, it is best to put it in the refrigerator and let it defrost for about 7 hours or overnight). Roast the remaining almond slivers in a pan and let them cool down. Crumble the bark chocolate. Dice the cherries. Cut 4 biscuits diagonally in half. Whip remaining cream and sugar until stiff. Put cake in a piping bag with star-shaped spout, mark cake with a cake divider into 16 pieces and decorate with cream tuffs and Florentine corners. Sprinkle with almonds, bark chocolate and cherries. Press the remaining biscuits onto the edge of the cake. Results in about 16 pieces
- 4
Crumble the bark chocolate. Dice the cherries. Cut 4 biscuits diagonally in half. Whip remaining cream and sugar until stiff. Put cake in a piping bag with star-shaped spout, mark cake with a cake divider into 16 pieces and decorate with cream tuffs and Florentine corners. Sprinkle with almonds, bark chocolate and cherries. Press the remaining biscuits onto the edge of the cake. Results in about 16 pieces
Nutrition Facts
340 kcal
27 g
22 g
6 g