Marzipan cake with strawberries
easy
90 mins
90 mins
Ingredients
- 125 g Butter or margarine
- 125 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 2 Eggs (size M)
- 100 g Flour
- 50 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 50 g Marzipan raw mass
- 1 TEASPOON almond extract or
- 3-4 drops of bitter almond oil
- 1 TABLESPOON crushed almonds
- 7-10 Tbsp (10 g)
- 7-10 Tbsp Grease
- 3 sheets white gelatine
- 1 egg (size M)
- 35 g Sugar
- 175 ml Milk
- 50 ml Almond liqueur
- 35 g crushed almonds
- 750 g Strawberries
- 150 g Raspberry Jelly
- 30 g white couverture
Directions
- 1
Beat the fat, sugar, vanillin sugar and salt until creamy with the whisk of the hand mixer. Add the eggs. Mix flour, cornstarch and baking powder and stir into the dough. Finely dice the marzipan.
- 2
Mix marzipan and almond extract into the dough. Grease a fruit base mould and sprinkle with the almonds. Pour in the dough, smooth it down and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 15-20 minutes.
- 3
Remove from the mould and let it cool down. For the almond cream, soak the gelatine in cold water. Separate the egg. Beat egg yolk and sugar until frothy. Add milk and almond liqueur. Squeeze the gelatine, dissolve and stir into the milk.
- 4
Beat egg whites until stiff. As soon as the cream starts to thicken, fold in the beaten egg whites and almonds. Spread the almond cream on the fruit base and chill. For the topping, wash and clean the strawberries.
- 5
Warm up the raspberry jelly in a pot. Remove the pot from the stove. Add the strawberries and stir carefully so that the strawberries are covered with a thin layer of jelly. Put the strawberries on the man
- 6
Melt the couverture in a water bath and pour it over the strawberries with a spoon. Keep cool until serving. Makes about 12 pieces.
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