Margarite cake
easy
75 mins
75 mins
Ingredients
- 7-10 Tbsp Ingredients.
- 1 can(s) (425 ml) Apricots
- 250 g Marzipan raw mass
- 9 Eggs (size M)
- 150 g Sugar
- 1 pinch Salt
- 7-10 Tbsp pulp of 1 vanilla pod
- 125 g Flour
- 75 g Cornstarch
- 2 TEASPOONS Baking Powder
- 75 g Apricot Jam
- 3 TABLESPOONS crushed pistachio kernels
- 50 g white couverture
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Freezer bag
Directions
- 1
Drain the apricots. Put back three halves. Dice the remaining apricots. Dice marzipan as well. Separate eight eggs. Cream whole egg, egg yolk, 75 grams of sugar, salt, marzipan and vanilla pulp.
- 2
Beat the egg white and remaining sugar until stiff and carefully fold into the egg yolk mixture. Mix 100 grams of flour, cornstarch and baking powder, sieve over the egg mass and fold in. Roll the apricot cubes in the remaining flour and fold into the dough.
- 3
Grease a margarite cake base mould (2 1/2 litres capacity and 26 cm Ø) and sprinkle with breadcrumbs. Pour the dough into the mould and bake in a preheated oven (electric: 175°C/ gas: level 2) for approx. 50 minutes.
- 4
Cover the last 20 minutes if necessary. Turn the cake out of the tin and let it cool down. Warm the jam, pass it through a sieve and spread it on the cake. Cut the remaining apricot halves into slices and place them on the cake.
- 5
Sprinkle 2/3 of the pistachios on the bottom edge of the cake and let the jam dry. Melt the couverture in a hot water bath, fill it into a freezer bag, cut off a small corner and spray the flower contours on the surface.
- 6
Sprinkle the rest of the pistachios on the middle of the cake and let the chocolate coating dry. Makes 24 pieces.
More Delicious Recipes
