Horseshoe marzipan cake

Name: Horseshoe marzipan cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 16
Ingredients: 200 g soft butter or margarine; 1 package Vanillin sugar; 200 g Sugar; 4 Eggs (size M); 300 g Flour; 1/2 package Baking Powder; 150 g Whipped cream; 60 g Chocolate flakes; 50 g Dark chocolate coating; 25 g white couverture; 5 g Coconut oil; 1 glass (340 g) Raspberry Jam; 400 g Marzipan raw mass; 100 g Icing sugar; 7-10 Tbsp Fat and flour; baking paper; 2 small disposable piping bags

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 16

200 g soft butter or margarine
1 package Vanillin sugar
200 g Sugar
4 Eggs (size M)
300 g Flour
1/2 package Baking Powder
150 g Whipped cream
60 g Chocolate flakes
50 g Dark chocolate coating
25 g white couverture
5 g Coconut oil
1 glass (340 g) Raspberry Jam
400 g Marzipan raw mass
100 g Icing sugar
7-10 Tbsp Fat and flour
baking paper
2 small disposable piping bags

Directions

1
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with 50 g cream. Fold in chocolate flakes. Pour the dough into a greased and flour-sprinkled springform pan (24 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour (stick test). Remove the cake from the edge of the springform pan and let it cool down on a cake rack.
2
In the meantime, melt the couverture and coconut oil over a warm water bath. Line a baking tray with baking paper. Pour the couverture into a disposable piping bag. Spray 12 horseshoes (approx. 3 cm high, 4 cm wide) onto the baking paper. Melt the white couverture over a warm water bath. Pour into a small piping bag and squirt 6 small white dots on each horseshoe. Spray 3-4 bows (approx. 3 cm long, 2 cm wide) approx. 20 dots of different sizes also onto the baking parchment. Put the baking tray in a cool place for about 30 minutes. Cut the cake base in half horizontally. Spread the cake base with 280 g raspberry jam. Put the lid on top. Spread the cake with the remaining jam all around. Knead the marzipan with icing sugar and roll out to a thickness of approx. 2 mm (30 cm Ø).
3
Spray 3-4 bows (approx. 3 cm long, 2 cm wide) approx. 20 dots of different sizes also onto the baking parchment. Put the baking tray in a cool place for about 30 minutes. Cut the cake base in half horizontally. Spread the cake base with 280 g raspberry jam. Put the lid on top. Spread the cake with the remaining jam all around. Knead the marzipan with icing sugar and roll out to a thickness of approx. 2 mm (30 cm Ø). Place the marzipan cover on the cake and smooth down the sides. Cut off overlapping edges. Whip 100 g cream until stiff. Pour cream into a piping bag with star-shaped spout. Spray 12 tuffs onto the cake (approx. 2.5 cm high, 2 cm wide). Decorate with the dots, bows and horseshoes
4
Place the marzipan cover on the cake and smooth down the sides. Cut off overlapping edges. Whip 100 g cream until stiff. Pour cream into a piping bag with star-shaped spout. Spray 12 tuffs onto the cake (approx. 2.5 cm high, 2 cm wide). Decorate with the dots, bows and horseshoes
5
waiting time approx. 1 1/2 hours