Literature Sachkuchen

AUTHOR
Shirley Vincent
DIFFICULTY
not easy
RATING
4 4
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 40
  • 7-10 Tbsp some + 400 g soft butter
  • 400 g Dark chocolate coating
  • 160 g cold baked marzipan
  • 100 g + 260 g sugar
  • 16 Eggs (Gr. M)
  • 120 ml Rum (alternatively milk)
  • 7-10 Tbsp Salt
  • 320 g Flour
  • 80 g Baking cocoa
  • 150 g crushed almonds
  • 1 package Baking Powder
  • 550 g Apricot Jam
  • 900 g Baking Marzipan
  • 7-10 Tbsp Icing sugar
  • 3-4 Tbsp Cocoa
  • 7-10 Tbsp Gold Powder
  • 1/2 TEASPOON neutral oil

Directions

  1. 1

    Preheat the oven for the cake (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease two baking trays. Chop the chocolate coating. Melt in a hot water bath. Coarsely grate the marzipan. Cream with 400 g butter, 100 g sugar and chocolate coating using the whisk of the mixer.

  2. 2

    Separate eggs. Stir the egg yolks into the chocolate-butter mixture one after the other and continue beating for about 3 minutes. Stir in rum (or milk). Beat the egg whites with 1 pinch of salt until stiff, adding the rest of the sugar.

  3. 3

    Mix flour, cocoa, almonds and baking powder. Alternating with beaten egg white, fold into the chocolate mass in 2 portions.

  4. 4

    Spread the dough on the trays and smooth it down. Bake one after the other in a hot oven for about 20 minutes each. Take out. Leave to cool on the trays.

  5. 5

    Cut 3 rectangles (20 x 27 cm, 16 x 20 cm and 10 x 16 cm) from each of the two sheet cakes. Stir the jam until smooth. Thickly spread the rectangles of a baking tray with jam. Place rectangles of the same size on top.

  6. 6

    Spread a thin layer of jam on all sides of the book cake.

  7. 7

    For the decoration, roll out half of the marzipan thinly on a work surface dusted with icing sugar for approx. 2 1⁄2 mm. Cut 1 strip (approx. 5 x 67 cm) for the pages of the largest book.

  8. 8

    Put 3 pages around the book. Press in with a pallet. Cover the remaining cakes with 1 approx. 5 cm wide marzipan strip (approx. 52 cm and approx. 36 cm) at the edges and press them on.

  9. 9

    Place the largest book cake on a plate. For book covers and spines, colour 450 g marzipan with cocoa. Roll out 2 1⁄2 mm thin and cut into rectangles (approx. 26 x 28 cm). Place on the book cake so that approx. 1⁄2 cm of marzipan protrudes all around.

  10. 10

    Straighten at the lower spine, press in slightly. For the lower edges of the book cover, cut 2 rolled out thin strips (à approx. 1⁄2 x 20 cm) and 1 strip (approx. 1⁄2 x 27 cm).

  11. 11

    Brush with a little water and place around the bottom of the book. Form thin rolls of marzipan, moisten with water and press lightly on the spine of the book.

  12. 12

    For remaining book cake, knead rest of brown marzipan with undyed marzipan, except for something for bookmark and decoration. Roll out as described in step 5, cut to size (middle book 22 x 21 cm, small book 16 x 17 cm) and cover.

  13. 13

    Stack books slightly offset on top of each other. Press the bottom edges of the book covers, as described in Step 5, from 1⁄2 cm thin marzipan strips onto the bottom edge.

  14. 14

    For bookmarks and book spine decoration, roll out Rest Marzipan approx. 2 mm thin and cut to size as desired. Moisten with a little water. Decorate books with it. Mix golden colour with oil. Paint bookmarks and book spine decorations with it, title the books.

Nutrition Facts

KCAL
420 kcal
CARBS
40 g
FATS
25 g
PROTEINS
9 g