Honey-apricot cake with marzipan stars
easy
105 mins
105 mins
Ingredients
- 125 g Almond kernels without skin
- 125 g dried soft apricots
- 200 g Marzipan raw mass
- 200 g soft butter
- 100 g Honey
- 4 Eggs (size M)
- 200 g Flour
- 3 TSP Baking Powder
- 150 g Dark chocolate
- 1 TABLESPOON Oil
- 25 g Icing sugar
- 1 TABLESPOON Cocoa powder
- 1 paper piping bag or 1 small freezer bag
- 7-10 Tbsp Grease
Directions
- 1
Coarsely chop the almonds and apricots. Grate 100 g marzipan. Beat butter and honey with the whisk of the hand mixer until white and frothy. Stir in 2 eggs individually, then add the grated marzipan. Stir in the remaining eggs one after the other. Mix flour and baking powder, stir in with chopped almonds and apricots
- 2
Grease a box mould (25 cm long; 1 1/2 litre capacity). Pour in the dough and bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes, covering after approx. 30 minutes and finally testing with sticks. Take out the cake and let it cool down on a cake rack for about 30 minutes. Turn the cake out of the tin, turn it over and let it cool down
- 3
Chop the chocolate and melt it over a warm water bath. Pour approx. 1 tbsp. chocolate into a paper piping bag, set aside. Stir the oil into the remaining chocolate. Remove the chocolate from the bain-marie and let it stand for about 20 minutes. Meanwhile knead 100 g marzipan and icing sugar, roll out and cut out stars of different sizes. Dust the stars up to half with cocoa. Cut a small tip off the paper piping bag or freezer bag. Decorate exposed star tips with a little chocolate each
- 4
Cover the cake with chocolate, allow to dry a little and decorate with marzipan stars
- 5
waiting time approx. 1 1/2 hours
Nutrition Facts
360 kcal
28 g
24 g
7 g
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