Marzipan marble cake

Name: Marzipan marble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 7-10 Tbsp slightly + 200 g soft butter 3-4 tablespoons breadcrumbs; 200 g Marzipan paste; 6 Eggs (Gr. M); 100 g + 50 g sugar; 2 packages Vanilla sugar; 7-10 Tbsp Salt; 150 g Flour; 80 g Wholemeal wheat flour; 1 1/2 TSP. Baking Powder; 100 g ground almonds (without skin); 100 g Dark chocolate; 2-3 TABLESPOONS Cocoa; 2 TABLESPOONS Amaretto liqueur; 100 g white couverture; 150 g Fine couverture (70% cocoa content); 7-10 Tbsp long wooden skewer

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

7-10 Tbsp slightly + 200 g soft butter 3-4 tablespoons breadcrumbs
200 g Marzipan paste
6 Eggs (Gr. M)
100 g + 50 g sugar
2 packages Vanilla sugar
7-10 Tbsp Salt
150 g Flour
80 g Wholemeal wheat flour
1 1/2 TSP. Baking Powder
100 g ground almonds (without skin)
100 g Dark chocolate
2-3 TABLESPOONS Cocoa
2 TABLESPOONS Amaretto liqueur
100 g white couverture
150 g Fine couverture (70% cocoa content)
7-10 Tbsp long wooden skewer

Directions

1
Grease a ring cake tin (approx. 1.6 l capacity) and sprinkle with breadcrumbs. Pluck or cut marzipan into pieces. Separate the eggs. Preheat the oven (electric cooker: 175°C/circulating air: 150°C/gas: level 2).
2
Cream 200 g butter with the whisks of the mixer. Stir in the egg yolks separately and 100 g sugar. Stir in marzipan and vanilla sugar until the dough is frothy and the.
3
sugar has dissolved. Beat the egg whites and 1 pinch of salt with the whisks of the mixer until very stiff, adding 50 g of sugar. Mix flour, wholemeal flour, baking powder and almonds. Stir egg whites and flour mixture loosely with a wooden spoon into the butter mixture.
4
Stir only briefly until all ingredients are mixed.
5
Break chocolate into pieces. Melt in a hot water bath. Approx. 1⁄3 of the dough into a second mixing bowl. Stir in cocoa, liquid chocolate and amaretto with a wooden spoon.
6
Fill half of the light-coloured dough into the mould. Spread the dark dough over it. Fill in the rest of the light-coloured dough. Use a fork to pull the dough spirally through (marble).
7
Bake in a hot oven for 40-45 minutes. After approx. 40 minutes, check with a long wooden skewer whether the dough is baked through. If there is still tough dough sticking to the skewer, bake the cake for another 5 minutes (not longer, otherwise the cake will get dry).
8
Place on a cake rack and leave to cool in the mould for about 30 minutes. Then turn out and let it cool down.
9
In the meantime, chop the white and fine chocolate separately. Melt the fine chocolate coating in a hot water bath. Cover the cake with it. Let it dry. Melt the white couverture in a hot water bath. Let it cool down a bit, then run it over the dark icing and let it dry.