Marzipan fruit cake

Name: Marzipan fruit cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g soft butter or margarine; 220 g + 2 tablespoons sugar; 2 packages Vanillin sugar; 1 pinch Salt; 6 Eggs (size M); 200 g Flour; 3 deleted Tsp Baking Powder; 6 TABLESPOONS + 300 ml milk; 3 Kiwis; 5 sheets Gelatine; 200 g Strawberries; 2 Apricots (about 80 g each); 3 Figs (about 50 g each); 1/4 (approx. 250 g) Charentaise melon; 125 g Raspberries; 200 g Whipped cream; 3 TABLESPOONS Strawberry Jam; 2-3 TABLESPOONS Apple Jelly; 1 (approx. 38 cm Ø; 300 g) Marzipan blanket; 100 g crushed pistachio kernels; 7-10 Tbsp Grease; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g soft butter or margarine
220 g + 2 tablespoons sugar
2 packages Vanillin sugar
1 pinch Salt
6 Eggs (size M)
200 g Flour
3 deleted Tsp Baking Powder
6 TABLESPOONS + 300 ml milk
3 Kiwis
5 sheets Gelatine
200 g Strawberries
2 Apricots (about 80 g each)
3 Figs (about 50 g each)
1/4 (approx. 250 g) Charentaise melon
125 g Raspberries
200 g Whipped cream
3 TABLESPOONS Strawberry Jam
2-3 TABLESPOONS Apple Jelly
1 (approx. 38 cm Ø; 300 g) Marzipan blanket
100 g crushed pistachio kernels
7-10 Tbsp Grease
baking paper

Directions

1
Cream the fat, 200 g sugar, 1 packet of vanillin sugar and salt. Stir in 4 eggs one after the other. Mix flour and baking powder. Alternately fold in 6 tablespoons of milk. Grease a springform pan (26 cm Ø). Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 30 minutes. Take out, let cool down for about 10 minutes, remove the tin, let the cake cool down.
2
Peel and quarter the kiwis and blanch in boiling water. Remove, rinse with cold water and drain. Soak the gelatine. Separate 2 eggs. Boil 300 ml milk. Beat the egg yolks, 1 packet of vanilla sugar and 20 g sugar in a hot water bath until frothy. Add milk, stir until smooth. Squeeze the gelatine and dissolve in it. Chill the cream for about 30 minutes. Wash, clean and halve strawberries, apricots and figs. Remove apricot stones. Cut apricot halves into slices. Cut melon pulp into pieces from the skin. Sort raspberries. Cut the cake base in half horizontally, place a cake ring around the bottom base. Spread half of the fruit on the base.
3
Wash, clean and halve strawberries, apricots and figs. Remove apricot stones. Cut apricot halves into slices. Cut melon pulp into pieces from the skin. Sort raspberries. Cut the cake base in half horizontally, place a cake ring around the bottom base. Spread half of the fruit on the base. Whip the cream until stiff. Beat the egg whites until stiff, adding 2 tablespoons of sugar. As soon as the cream starts to gel, fold in the beaten egg whites and cream. Spread the cream on the fruits until smooth. Place the 2nd base on top, chill for about 3 hours. Warm the jam and jelly separately, spread the cake with the jam, cover with the marzipan cover. Cut the marzipan on the surface and roll up the tops. Spread the cake edge with jelly and sprinkle with pistachios. Spread the rest of the fruit on the cake
4
Beat the egg whites until stiff, adding 2 tablespoons of sugar. As soon as the cream starts to gel, fold in the beaten egg whites and cream. Spread the cream on the fruits until smooth. Place the 2nd base on top, chill for about 3 hours. Warm the jam and jelly separately, spread the cake with the jam, cover with the marzipan cover. Cut the marzipan on the surface and roll up the tops. Spread the cake edge with jelly and sprinkle with pistachios. Spread the rest of the fruit on the cake
5
waiting time approx. 3 1/4 hours