Marzipan-apricot cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate 3 eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Finally, add 100 g of sugar and vanillin sugar. Then fold in the egg yolks individually. Mix flour, starch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let the sponge cake cool down and cut through once.

2. 2

   Place a cake ring around the lower cake base. Put the apricots on a sieve and drain well. Soak the gelatine in cold water. Cut the marzipan into cubes. Separate remaining eggs. Cream egg yolk, marzipan, 50 g sugar and, if desired, bitter almond baking oil with the whisks of the hand mixer. Gradually stir in the milk. Whip cream in 2 portions until stiff. Beat the egg whites until stiff and add the remaining sugar. Squeeze out the gelatine, dissolve and mix with the liqueur. Pour the gelatine into the cream while stirring. Immediately stir in the cream, then fold in the beaten egg white. Spread almost 1/3 of the cream on the lower sponge cake base and cover with the second base. Spread just under 1/3 of the cream on this cake base as well. Put the rest of the cream in a bowl. If necessary, place the apricot halves briefly on kitchen paper again and then place them in a circle on the cream. If some apricot halves are left, cut them into slices.

3. 3

   Beat the egg whites until stiff and add the remaining sugar. Squeeze out the gelatine, dissolve and mix with the liqueur. Pour the gelatine into the cream while stirring. Immediately stir in the cream, then fold in the beaten egg white. Spread almost 1/3 of the cream on the lower sponge cake base and cover with the second base. Spread just under 1/3 of the cream on this cake base as well. Put the rest of the cream in a bowl. If necessary, place the apricot halves briefly on kitchen paper again and then place them in a circle on the cream. If some apricot halves are left, cut them into slices. Put the cake and bowl in a cool place for about 6 hours. Remove the cake from the cake ring. Use an ice-cream scoop portioner to cut out balls from the cream in the bowl (dip the portioner in lukewarm water in between). Place the scoops in the middle of the cake and refrigerate the cake for another 1-2 hours. Use a peeler to cut chocolate into fine rolls. Shortly before serving, place the remaining apricot slices between the balls and sprinkle with chocolate rolls. Dust with icing sugar. Results in about 16 pieces

4. 4

   Put the cake and bowl in a cool place for about 6 hours. Remove the cake from the cake ring. Use an ice-cream scoop portioner to cut out balls from the cream in the bowl (dip the portioner in lukewarm water in between). Place the scoops in the middle of the cake and refrigerate the cake for another 1-2 hours. Use a peeler to cut chocolate into fine rolls. Shortly before serving, place the remaining apricot slices between the balls and sprinkle with chocolate rolls. Dust with icing sugar. Results in about 16 pieces

5. 5

   waiting time approx. 7 hours

Nutrition Facts

KCAL
400 kcal

CARBS
31 g

FATS
26 g

PROTEINS
10 g