Marzipan nut cake
easy
120 mins
120 mins
Ingredients
- 4 Egg (Gr. M), 125 g + 2 geh. Tbsp Zucker
- 1 pinch salt, 3 packets of vanillin sugar
- 75 g flour, 50 g + 35 g cornstarch
- 1/2 package Baking Powder
- 100 g ground hazelnuts
- 1 glass (720 ml) Cherries
- 1 Cinnamon stick
- 200 g Marzipan raw mass
- 4 TABLESPOONS Amaretto liqueur, 700 g whipped cream
- 2 go. tablespoon hazelnut flakes
- 21/2 tablespoons (25 g) Icing sugar
- 2 TABLESPOONS red jelly, baking paper
Directions
- 1
Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, salt and 4 tbsp. cold water until stiff, adding 125 g sugar and 1 vanillin sugar. Beat the egg yolks separately into the mixture. Mix flour, 50 g starch and baking powder, sieve on top and fold in ground nuts. Brush into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for about 30 minutes. Let them cool down
- 2
Drain the cherries, collect the juice. Stir 35 g starch and 6 tablespoons juice until smooth. Boil up the rest of the juice, 2 tbsp. sugar, cinnamon, lemon peel and juice. Stir in starch, bring to the boil. Remove cinnamon and peel. fold in cherries, cool down a little
- 3
Divide the sponge cake 2x and place the cake ring around the bottom cake base. Put compote on top. Place 2nd base on top. Cool down. Mix 150 g marzipan and liqueur until creamy. Whip 300 g cream until stiff, fold in. Spread on the 2nd base. Place the 3rd cake layer on top. Chill for at least 1 hour.
- 4
Roast the nut flakes, cool them down. Coarsely grate the rest of the marzipan, knead with icing sugar. Roll out the marzipan. Cut out stars. Spread with warmed jelly. Whip 400 g cream and 2 vanilla sugars until stiff. Spread half of the cream on the cake. Decorate with nuts, rest of cream and stars
Nutrition Facts
420 kcal
37 g
25 g
6 g
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