Marzipan cake

Name: Marzipan cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 7-10 Tbsp Salt; 80 g Sugar; 60 g Flour; 1 glass (720 ml) Morello cherries; 3-4 Tbsp Cornstarch; 100 g Sugar; 100 g unpeeled almonds; 200 g Marzipan raw mass; 120 g Icing sugar; 3 TABLESPOONS Cherry Jam; 4 sheets white gelatine; 3 (à 200 g) Cup of whipped cream; 40 g planed, roasted; 7-10 Tbsp Almonds; 6 Cocktail cherries; 1 TABLESPOON ground pistachio kernels

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
7-10 Tbsp Salt
80 g Sugar
60 g Flour
1 glass (720 ml) Morello cherries
3-4 Tbsp Cornstarch
100 g Sugar
100 g unpeeled almonds
200 g Marzipan raw mass
120 g Icing sugar
3 TABLESPOONS Cherry Jam
4 sheets white gelatine
3 (à 200 g) Cup of whipped cream
40 g planed, roasted
7-10 Tbsp Almonds
6 Cocktail cherries
1 TABLESPOON ground pistachio kernels

Directions

1
Separate eggs. Beat egg whites with salt until stiff. Beat the egg yolks with 2 tablespoons of water and sugar until creamy. Add beaten egg whites and flour and fold in. Fill the dough into a springform pan (26 cm Ø) lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 20-25 minutes. Let it cool down.
2
In the meantime drain the cherries. Mix starch with 2 tablespoons of cherry juice. Bring the rest of the juice to the boil with 50 g sugar, thicken with starch. Fold in cherries. Put them in a cold place. Grind almonds and roast them in a dry pan. Take them out and let them cool down. Knead marzipan with icing sugar. Cut out 2 round marzipan plates (26 cm Ø) and 12 stars. Spread the sponge cake base with cherry jam. Close the edge of the springform pan around the base again, cover with 1 marzipan plate. Spread cherry compote on top. Put it in a cold place. Soak the gelatine.
3
Cut out 2 round marzipan plates (26 cm Ø) and 12 stars. Spread the sponge cake base with cherry jam. Close the edge of the springform pan around the base again, cover with 1 marzipan plate. Spread cherry compote on top. Put it in a cold place. Soak the gelatine. Whip 400 g cream with remaining sugar until stiff. Squeeze the gelatine, dissolve it and mix with some cream. Mix the gelatine mixture with the remaining whipped cream and ground almonds, spread on the cherries, cover with 2nd marzipan plate. Put them in a cold place. Whip remaining cream until stiff. Spread a thin layer of cream on the edge of the cake, sprinkle with sliced almonds. Fill the rest of the cream into a piping bag with star-shaped spout. Spray cream dab onto the cake, garnish with halved cocktail cherries and pistachios
4
Squeeze the gelatine, dissolve it and mix with some cream. Mix the gelatine mixture with the remaining whipped cream and ground almonds, spread on the cherries, cover with 2nd marzipan plate. Put them in a cold place. Whip remaining cream until stiff. Spread a thin layer of cream on the edge of the cake, sprinkle with sliced almonds. Fill the rest of the cream into a piping bag with star-shaped spout. Spray cream dab onto the cake, garnish with halved cocktail cherries and pistachios
5
Cake server: R&B