Gingerbread with marzipan filling

AUTHOR
Kerry Mosley
DIFFICULTY
easy
RATING
3 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 1 pack of (500 g) Baking mix "brown gingerbread
  • 25 g soft butter or margarine
  • 1 egg (size M)
  • 75 g candied orange slices
  • 200 g Marzipan raw mass
  • 1 Protein
  • 375 g Icing sugar
  • 1 untreated orange
  • 50 g Pistachio kernels
  • 7-10 Tbsp Grease

Directions

  1. 1

    Mix baking mix, fat, egg and 1/8 litre water in a bowl to a smooth dough. Pour into a greased box form (26 cm long). Bake in a preheated oven (electric: 200°C/ gas: level 4) for 45-50 minutes. Put 3 orange slices aside. Cut remaining orange slices into pieces. Mix marzipan raw mixture, egg white and 125 g icing sugar with the kneading hoe. Stir the pistachios (up to 1 teaspoon) and orange pieces into the marzipan mixture.

  2. 2

    Cut the cooled down cake twice, spread both layers with the filling and put them back on top of each other. Wash and dry the orange and rub the peel. Squeeze the orange. Stir the remaining icing sugar, orange peel and 3-4 tablespoons of orange juice until smooth. Cover the cake with the icing. Coarsely chop the remaining pistachios, decorate cake with pistachios and remaining orange slices