Marzipan cake with Amarettini and dried apricots

Ingredients

Directions

1. 1

   Dice 125 g apricots. Separate the eggs, put 1 extra egg white in a mixing bowl and chill. Put butter in a mixing bowl and grate 100 g marzipan paste coarsely. Cream with the whisk of the hand mixer. Gradually add 7 egg yolks, vanillin sugar and 2 tablespoons of liqueur and continue beating. Mix flour, cornstarch and baking powder and stir in briefly. Beat 6 egg whites until stiff and finally add the sugar while stirring. First fold the beaten egg whites into the dough in 2 portions. Then add apricot cubes and amarettini, except for 10-12 pieces for decoration, to the dough. Put them into a greased wreath mould (26 cm Ø) sprinkled with breadcrumbs and smooth them down. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 45 minutes, cover if necessary at the end of the baking time. Let the finished cake rest in the mould for approx. 20 minutes. Carefully turn out of the tin and let it cool down on a cake rack. In the meantime knead the remaining raw marzipan paste and 20 g icing sugar. Roll out thinly to approx. 10 g icing sugar, cut out leaves as desired and let dry. Cut the remaining apricots in half. Mix remaining egg white, icing sugar, liqueur and lemon juice to a smooth glaze. Cover the wreath with the icing and decorate with apricot halves, remaining Amarettini and marzipan leaves. Allow to dry. Results in 20-22 slices

2. 2

   With 22 discs:

3. 3

   waiting time approx. 2 hours