Lübeck marzipan cake

Name: Lübeck marzipan cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 4 Eggs (size M); 1 pinch Salt; 125 g Sugar; 2 packages Vanillin sugar; 125 g Flour; 1 TEASPOON Baking Powder; 2 packages Cream stabiliser; 850 g Whipped cream; 200 g ground hazelnuts; 350 g Marzipan raw mass; 100 g + 2 teaspoons icing sugar; 16 Hazelnut kernels (with skin); baking paper; 7-10 Tbsp Icing sugar; 1 large freezer bag

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

4 Eggs (size M)
1 pinch Salt
125 g Sugar
2 packages Vanillin sugar
125 g Flour
1 TEASPOON Baking Powder
2 packages Cream stabiliser
850 g Whipped cream
200 g ground hazelnuts
350 g Marzipan raw mass
100 g + 2 teaspoons icing sugar
16 Hazelnut kernels (with skin)
baking paper
7-10 Tbsp Icing sugar
1 large freezer bag

Directions

1
Separate eggs. Beat the egg whites, 3 tablespoons of water and salt with the whisks of the hand mixer until stiff. Add 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 20-25 minutes. Let cool on a cake rack. Remove from the tin, cut the base twice horizontally. Mix 25 g sugar, 1 sachet vanilla sugar and cream thickener. Whip 750 g cream until stiff, allowing the sugar mixture to trickle in. Fold in the nuts. Spread 1/4 of the cream on the bottom layer. Place the middle base on top and also spread 1/4 of the cream on top. Place the lid on top. Spread the remaining cream all around the cake. Put the cake in a cool place. Dice the marzipan. Sieve the icing sugar onto a work surface and knead with the marzipan.
3
Place the middle base on top and also spread 1/4 of the cream on top. Place the lid on top. Spread the remaining cream all around the cake. Put the cake in a cool place. Dice the marzipan. Sieve the icing sugar onto a work surface and knead with the marzipan. Roll out round (approx. 35 cm Ø) on a cut open freezer bag lightly dusted with icing sugar. Place the marzipan cover on the cake using the freezer bag, remove the foil. Press the marzipan sheet lightly on the cake, cut off any excess marzipan. Use the back of a knife to score 16 pieces on the surface. Whip 100 g cream until stiff, fill into a piping bag with punched spout. Spray a cream tuff on each piece and place a nut on each. Dust the middle of the cake with icing sugar
4
Roll out round (approx. 35 cm Ø) on a cut open freezer bag lightly dusted with icing sugar. Place the marzipan cover on the cake using the freezer bag, remove the foil. Press the marzipan sheet lightly on the cake, cut off any excess marzipan. Use the back of a knife to score 16 pieces on the surface. Whip 100 g cream until stiff, fill into a piping bag with punched spout. Spray a cream tuff on each piece and place a nut on each. Dust the middle of the cake with icing sugar
5
1 hour waiting time