Marzipan-croquant Easter cake

Name: Marzipan-croquant Easter cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Butter or margarine; 125 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 300 g Flour; 1 package Baking Powder; 150 ml Milk; 150 g Hazelnut brittle; 200 g Strawberry-Rhubarb Jam; 3 (250 g each) Cup of whipped cream; 2 packs Cream stabiliser; 100 g ground hazelnuts; 350 g Marzipan raw mass; 100 g Icing sugar; 50 g Apricot Jam; 7-10 Tbsp Icing sugar, cocoa, marzipan eggs, marzipan bunny and mint

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Butter or margarine
125 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
300 g Flour
1 package Baking Powder
150 ml Milk
150 g Hazelnut brittle
200 g Strawberry-Rhubarb Jam
3 (250 g each) Cup of whipped cream
2 packs Cream stabiliser
100 g ground hazelnuts
350 g Marzipan raw mass
100 g Icing sugar
50 g Apricot Jam
7-10 Tbsp Icing sugar, cocoa, marzipan eggs, marzipan bunny and mint

Directions

1
Cream fat, sugar and vanilla sugar. Separate eggs and stir in egg yolk. Sift flour and baking powder on top and stir in. Add milk and stir in. Fold in 100 g brittle.
2
Beat the egg whites until stiff and fold into the dough by the spoonful. Pour the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in a preheated oven (electric range: 175°C/ gas: level 2) for 50-60 minutes.
3
Remove the base from the oven, remove from the edge of the springform pan and let it cool on a cake rack. Cut the cake base horizontally twice. Spread the bottom and middle cake base with strawberry rhubarb jam.
4
Whip the cream until stiff, allow the cream setting agent to trickle in. Put 2 tablespoons of whipped cream aside for decoration. Fold ground hazelnuts into the cream. Spread 1/3 of the nut cream on the bottom cake layer, place the middle layer on top and also spread 1/3 of the nut cream on top.
5
Put the last floor on top. Spread the remaining nut cream on the cake. Dice the marzipan, sieve 75 g icing sugar on top and knead with your hands. Sieve the remaining icing sugar onto the worktop and roll out the marzipan into a circle (approx. 34 cm Ø).
6
Lift the marzipan plate onto the coated cake and carefully press it down. Warm the apricot jam, spread thinly on the cake edge and press the remaining brittle to the cake edge. Pour the remaining cream into a piping bag with star-shaped spout and squirt tuffs onto the cake.
7
Dust the surface of the cake with icing sugar and cocoa as desired and decorate with marzipan eggs, marzipan bunnies and mint. Results in about 16 pieces.