Marzipan biscuit cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the dough, beat 4 eggs and 120 g sugar with the whisk of the hand mixer until very creamy. Sieve the flour and starch and fold into the egg mixture. Carefully fold in the oil. Put the sponge mixture into a greased springform pan (26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for about 20 minutes. In the meantime, wash and dry the orange and rub the peel. Cut the orange in half, squeeze the juice and set aside. Let the sponge cake cool down in the mould on a grid. Cut the sponge horizontally 2x.

2. 2

   Place the lower cake base on a cake plate and cover with a cake ring. Sprinkle with 2 tablespoons of orange juice. For the cream, soak gelatine in cold water. Beat the remaining eggs and sugar with the whisk of the hand mixer for about 5 minutes until creamy. Stir in orange zest, vanilla pulp and yoghurt. Squeeze the gelatine, dissolve in the pot at low heat, stir in some cream. Stir lukewarm gelatine into the yoghurt cream. Cool briefly. Whip the whipped cream until stiff. When the yoghurt cream begins to gel, fold in the cream. Spread half of the cream on the cake base, place a second base on top and sprinkle with orange juice. Add the rest of the cream and finish with the last cake base. Chill the cake for about 3 hours. Remove the cake from the ring and put it back in the fridge. Knead marzipan and 100 g icing sugar. Roll out to a circle (34 cm Ø) on cling film.

3. 3

   Whip the whipped cream until stiff. When the yoghurt cream begins to gel, fold in the cream. Spread half of the cream on the cake base, place a second base on top and sprinkle with orange juice. Add the rest of the cream and finish with the last cake base. Chill the cake for about 3 hours. Remove the cake from the ring and put it back in the fridge. Knead marzipan and 100 g icing sugar. Roll out to a circle (34 cm Ø) on cling film. Spread the cake with apricot jam and place the marzipan lid on top. Press on firmly. Cut off excess marzipan and colour with some red food colouring. Roll to a roll of about 80 cm and place around the bottom of the cake, press down firmly. Stir the remaining icing sugar with 1 tablespoon of water until smooth and divide into three parts. Colour each of them red, blue and yellow and put them into small piping bags. Grind small flowers on the cake as desired and decorate with sugar Easter eggs. Results in about 12 pieces

4. 4

   Spread the cake with apricot jam and place the marzipan lid on top. Press on firmly. Cut off excess marzipan and colour with some red food colouring. Roll to a roll of about 80 cm and place around the bottom of the cake, press down firmly. Stir the remaining icing sugar with 1 tablespoon of water until smooth and divide into three parts. Colour each of them red, blue and yellow and put them into small piping bags. Grind small flowers on the cake as desired and decorate with sugar Easter eggs. Results in about 12 pieces

5. 5

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
460 kcal

CARBS
63 g

FATS
19 g

PROTEINS
10 g