Marzipan cake with hazelnut cream

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the short pastry, put flour, egg, sugar, vanilla sugar, salt, nuts and fat in flakes into a mixing bowl and knead with the dough hooks of the hand mixer. Then knead again briefly with your hands to a smooth dough. Roll out to a circle (26 cm Ø) on a floured work surface. Grease the bottom of a springform pan (26 cm Ø). Carefully put the base in, press it lightly and prick several times with a fork. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 7-8 minutes on the lowest rack. In the meantime, separate the eggs for the sponge cake. Beat the egg whites, sugar, vanilla sugar and salt until stiff with the whisk of the hand mixer. Add egg yolk and stir in.

2. 2

   Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Remove the short pastry from the oven and brush with jam. Spread the sponge cake on top, smooth it down. Bake immediately at the same temperature on the middle shelf for another 25 minutes. Remove from the oven and place on a rack. Remove the cake from the edge of the springform pan. Let it cool down in the mould, take it out. Cut the base 2x. Whip 750 g whipped cream until stiff, sprinkle with vanilla sugar. Then fold in nuts. Spread 1/4 of the cream on the bottom cake layer. Place the middle cake base on top and also spread 1/4 of the cream on top. Place the lid on top. Spread with the rest of the cream. Put the cake in a cool place. Dice marzipan. Sieve the icing sugar onto a work surface, spread the marzipan on top and knead to a smooth mixture. Roll out into a circle (approx. 38 cm Ø) on a work surface lightly dusted with icing sugar.

3. 3

   Spread 1/4 of the cream on the bottom cake layer. Place the middle cake base on top and also spread 1/4 of the cream on top. Place the lid on top. Spread with the rest of the cream. Put the cake in a cool place. Dice marzipan. Sieve the icing sugar onto a work surface, spread the marzipan on top and knead to a smooth mixture. Roll out into a circle (approx. 38 cm Ø) on a work surface lightly dusted with icing sugar. Carefully remove the marzipan cover from the work surface and place it on the cake. Press down lightly (surface and edge). Cut off any excess marzipan. Refrigerate the cake. Knead the remaining marzipan and cocoa. Roll out on a work surface lightly dusted with icing sugar and roll out a ribbon with a pastry wheel as desired and cut out Christmas motifs with cookie cutters. Whip the rest of the cream until stiff. Pour into a piping bag with perforated spout and squirt tuffs onto the cake. Put a nut in each tuff. Decorate with the cut out marzipan figures, dusted with icing sugar as desired

4. 4

   Press down lightly (surface and edge). Cut off any excess marzipan. Refrigerate the cake. Knead the remaining marzipan and cocoa. Roll out on a work surface lightly dusted with icing sugar and roll out a ribbon with a pastry wheel as desired and cut out Christmas motifs with cookie cutters. Whip the rest of the cream until stiff. Pour into a piping bag with perforated spout and squirt tuffs onto the cake. Put a nut in each tuff. Decorate with the cut out marzipan figures, dusted with icing sugar as desired

5. 5

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
600 kcal

CARBS
49 g

FATS
41 g

PROTEINS
10 g