Lübeck Marzipan Torte

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of cold water with the whisk of the hand mixer until stiff, finally adding 100 g of sugar, vanillin sugar and salt. Beat the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg mixture and carefully stir in together with 50 g ground hazelnuts.

2. 2

   Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Take out the sponge cake and remove from the edge of the springform pan with a knife. Let it cool down in the mould on a cake rack

3. 3

   Pass the jam through a sieve. Remove the sponge cake base from the springform pan and cut through horizontally twice. Place a cake ring on the lower cake base and spread half of the jam on the base

4. 4

   Mix 1 1/2 sachets of cream setting agent and 50 g sugar. Whip 400 g cream until stiff, after a short time allow the sugar mixture to trickle in. Fold in 50 g ground hazelnuts. Spread about half of the cream on the cake base, place the middle cake base on top and spread with the rest of the jam and cream. Place the upper cake layer on top, press down slightly, chill for 20-30 minutes

5. 5

   Remove the cake from the cake ring with a knife. Mix 1 1/2 sachet of cream thickener and 50 g sugar. Whip 400 g of cream until stiff, after a short time allow the sugar mixture to trickle in. Fold in 50 g ground hazelnuts. Spread the cake all around with the mixture, refrigerate for about 1 hour. Press the hazelnut brittle to the edge

6. 6

   Knead marzipan and icing sugar. Roll out marzipan between 2 layers of baking paper (approx. 26 x 26 cm). Place the edge of the springform pan on top and cut out a circle inside the pan. Divide into 16 cake pieces (possibly with a cake divider). Roll up the marzipan pieces one after the other from the top to a third and lay them on the cake. Whip 100 g cream until stiff, fill into a piping bag with a small star-shaped spout. Pour cream in small tuffs onto the edge of the cake. Place halved hazelnuts in the tuffs at some distance. Decorate with whole hazelnuts

7. 7

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
42 g

FATS
30 g

PROTEINS
6 g