Marzipan nut cake

Name: Marzipan nut cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 7-10 Tbsp Fat and flour; 75 g ground hazelnuts; 4 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g Sugar; 4 packages Bourbon vanilla sugar; 75 g Flour; 50 g Cornstarch; 2 (approx. 10 g) slightly heaped Tsp baking powder; 100 ml Amaretto; 250 g thickened wild cranberries (glass); 1 kg Whipped cream; 7-10 Tbsp 1 P. Cream thickener; 50 g Flaked hazelnuts or almonds; 50 g Icing sugar; 250 g Marzipan paste; 50 g Dark chocolate coating; baking paper; 1 disposable piping bag or small freezer bag

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

7-10 Tbsp Fat and flour
75 g ground hazelnuts
4 Eggs (Gr. M)
7-10 Tbsp Salt
100 g Sugar
4 packages Bourbon vanilla sugar
75 g Flour
50 g Cornstarch
2 (approx. 10 g) slightly heaped Tsp baking powder
100 ml Amaretto
250 g thickened wild cranberries (glass)
1 kg Whipped cream
7-10 Tbsp 1 P. Cream thickener
50 g Flaked hazelnuts or almonds
50 g Icing sugar
250 g Marzipan paste
50 g Dark chocolate coating
baking paper
1 disposable piping bag or small freezer bag

Directions

1
Grease a square springform pan (24 x 24 cm) and dust with flour. Roast ground nuts in a pan without fat, take them out, let them cool down. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, while adding sugar and 1 packet of vanilla sugar.
2
Beat the egg yolks separately. Sift flour, starch and baking powder, mix with the ground nuts and fold in. Brush into the form. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 35 minutes.
3
Allow to cool in the mould.
4
Cut the cake base 2 x horizontally. Sprinkle each base with approx. 3 tbsp. Amaretto. Spread the bottom cake layer with cranberries. Whip 600 g cream until stiff, adding cream firmer and 2 sachets of vanilla sugar.
5
Spread half of the cream on the lower cake base. Cover with 2nd base, spread with the rest of the cream. Place the 3rd cake layer on top.
6
Whip 400 g cream until stiff, while pouring in 1 sachet of vanilla sugar. 1⁄3 Pour the cream into a piping bag with perforated spout (approx. 10 mm Ø). Spread the rest of the cream on the cake and chill.
7
Roast the nut flakes without fat, take them out and let them cool down. Sift icing sugar. Knead marzipan and icing sugar with your hands. Roll out to a square (approx. 26 x 26 cm) between 2 layers of baking paper.
8
Remove the upper layer of baking paper. Place the edge of the mould on the marzipan and cut out a square along the outside. Place the marzipan cover on the cake. Press the nut flakes onto the edge of the cake.
9
Coarsely chop the chocolate coating and melt in a hot water bath. Allow to cool slightly, fill into a disposable piping bag, cut off a small tip at the bottom. Decorate the cake with motifs and possibly a text.
10
Spray small tuffs onto the top of the cake with the cream piping bag.