Juicy chocolate-marzipan nest
easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp some + 100 g soft butter
- 7-10 Tbsp some + 200 g flour
- 400 g cold marzipan paste
- 75 g Sugar
- 1 package Vanilla sugar
- 7-10 Tbsp Salt
- 3 Eggs (Gr. M)
- 1 package Baking Powder
- 150 g Dark chocolate
- 400 g Double cream cheese (room temperature)
- 3 TABLESPOONS Icing sugar
- 100 g Whipped cream (room temperature)
- 5 TABLESPOONS Milk and dark chocolate sprinkles
- 7-10 Tbsp Dragee and chocolate eggs
- 7-10 Tbsp Aluminium foil
Directions
- 1
Preheat the oven the day before (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Grease a springform pan (20 cm Ø) and dust with flour. Coarsely grate the marzipan. Cream the grater with 100 g butter, sugar, vanilla sugar and 1 pinch of salt.
- 2
Stir in the eggs one by one. Mix 200 g flour and baking powder, stir in briefly.
- 3
Fill the dough into the springform pan and smooth it down. Bake in a hot oven for about 50 minutes. Take out and let cool down. Remove from the tin, wrap in aluminium foil and leave to stand overnight (this makes the cake juicier).
- 4
The next day, break the chocolate into pieces and melt it in a hot water bath. Let it cool down a little. Stir cream cheese and icing sugar with the whisk of the mixer until smooth. First stir in cream, then liquid chocolate bit by bit.
- 5
Hollow out the cake from above in the middle, round (approx. 12 cm Ø) and approx. 3 cm deep. (Use cake crumbs e.g. for rum balls). Spread the cake with the chocolate cream. Mix the chocolate crumble and sprinkle the cake with it.
- 6
Chill for about 30 minutes. Before serving, place dragee and chocolate eggs in the cake nest.
Nutrition Facts
470 kcal
39 g
30 g
8 g
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