Marzipan-Almond Roll

Name: Marzipan-Almond Roll
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 4 Eggs (size M); 195 g + 4 tablespoons sugar; 1 pinch Salt; 150 g Flour; 2 coated Tsp Baking Powder; 300 g Marzipan raw mass; 7-10 Tbsp red food colouring; 150 g Almonds with skin; 4 sheets Gelatine; 400 g Whipped cream; 1/2 TEASPOON Cinnamon; 100 ml Irish whiskey cream liqueur (e.g. Baileys); 7-10 Tbsp Sugar; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

4 Eggs (size M)
195 g + 4 tablespoons sugar
1 pinch Salt
150 g Flour
2 coated Tsp Baking Powder
300 g Marzipan raw mass
7-10 Tbsp red food colouring
150 g Almonds with skin
4 sheets Gelatine
400 g Whipped cream
1/2 TEASPOON Cinnamon
100 ml Irish whiskey cream liqueur (e.g. Baileys)
7-10 Tbsp Sugar
7-10 Tbsp Icing sugar
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add 125 g sugar and salt. Stir in egg yolks bit by bit. Mix flour and baking powder, sieve over the egg cream and fold in. Line a baking tray (32 x 39 cm) with baking paper. Put the mixture on top and smooth it down.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Turn out the dough sheet and remove the baking paper. Roll up immediately with the tea towel and let it cool down. Knead marzipan with food colouring. Chop the almonds, except for 2 tablespoons, and roast them in a pan without fat for about 3 minutes, remove them. For the cream, soak gelatine in cold water. Whip the cream until stiff, pour in 70 g sugar and cinnamon. Squeeze the gelatine, dissolve and stir in the liqueur. Stir into the cream. Fold in almonds. Chill the cream for about 5 minutes. Roll out the marzipan on a work surface dusted with icing sugar into a rectangle the size of the sponge cake (approx. 31 x 38 cm). Unroll the sponge cake.
3
Whip the cream until stiff, pour in 70 g sugar and cinnamon. Squeeze the gelatine, dissolve and stir in the liqueur. Stir into the cream. Fold in almonds. Chill the cream for about 5 minutes. Roll out the marzipan on a work surface dusted with icing sugar into a rectangle the size of the sponge cake (approx. 31 x 38 cm). Unroll the sponge cake. Place the marzipan plate on top. Add cream and smooth it down. Roll up the sponge again and chill for about 2 hours. For the decoration, melt 4 tablespoons of sugar in a pan and caramelise slightly. Add the remaining almonds. Spread on a piece of baking paper. Dust the roll with icing sugar, cut into pieces and decorate with brittle
4
Place the marzipan plate on top. Add cream and smooth it down. Roll up the sponge again and chill for about 2 hours. For the decoration, melt 4 tablespoons of sugar in a pan and caramelise slightly. Add the remaining almonds. Spread on a piece of baking paper. Dust the roll with icing sugar, cut into pieces and decorate with brittle
5
2 1/2 hours waiting time