Marguerite cake with marzipan

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Separate eggs. Grate 150 g marzipan and place in a bowl with 50 g sugar, vanillin sugar, grated lemon rind and butter. Mix with the whisks of the hand mixer to a creamy mixture. Gradually stir in the egg yolks and stir everything until foamy

2. 2

   Beat the egg whites in 2 portions until stiff, adding approx. 75 g sugar to each portion. Carefully fold about 1/3 of the egg whites into the egg yolk mixture. Mix flour and starch, sieve and fold into the egg yolk mixture alternately with the remaining beaten egg white.

3. 3

   Grease a margarite cake tin (2 3/4 litre capacity and 26 cm Ø) and sprinkle with breadcrumbs. Pour the dough into the form and bake in the preheated oven (electric: 175°C/ gas: level 2) for 50-60 minutes. Cover the last 25 minutes with aluminium foil. Take out the cake and put it on a cake rack. Turn out of the tin after about 20 minutes. Let the cake cool down

4. 4

   Mix 300 g icing sugar and milk with the whisk of the hand mixer to a glaze. Cover the cake thinly with this mixture. Let the icing dry

5. 5

   Cut a template for petals and stigma from cardboard. Dust the work surface with icing sugar. Weigh 20 g marzipan for the flower stigma, roll out and cut out the flower stigma. Cut out dots from the remaining flower stigma marzipan with a small punched spout. Knead 130 g marzipan, 2 tablespoons icing sugar and colour so that the marzipan is evenly coloured yellow and roll out thinly. Cut out 16 petals. Decorate the cake with marzipan leaves, scar and dots. Whipped cream tastes good with it

6. 6

   waiting time approx. 2 hours

Nutrition Facts

KCAL
480 kcal

CARBS
49 g

FATS
28 g

PROTEINS
7 g