Marzipan nut cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 3 tablespoons of water and salt with the whisks of the hand mixer until stiff. Add 100 g sugar and 1 packet of vanilla sugar. Stir in the egg yolks one after the other.

2. 2

   Mix flour and baking powder, sieve onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven 175 °C/ gas: level 3) for 20-25 minutes.

3. 3

   To decorate, melt the couverture in a warm water bath and put it in a freezer bag. Cut off a small corner and splash grid on baking paper. Put it in a cold place and let it dry. Let the sponge cake base cool down on a cake rack.

4. 4

   Remove from the mould, cut through the base twice horizontally. Mix 25 g sugar, 1 sachet vanilla sugar and cream thickener. Whip 500 g cream until stiff, allowing the sugar mixture to trickle in. Fold in the nuts.

5. 5

   Spread the lower base with currant jelly and enclose with a cake ring. Spread half of the cream on the lower cake base. Place the middle cake base on top and spread with the rest of the cream. Place the lid on top.

6. 6

   Chill the cake. In the meantime, dice the marzipan. Sieve the icing sugar onto a work surface and knead with the marzipan. Roll out the marzipan between 2 layers of baking paper (approx. 35 cm Ø). Warm up the jam and pass it through a sieve.

7. 7

   Spread the cake all around with it. Place the marzipan cover on the cake using the baking paper, remove the paper. Press the marzipan cover lightly and cut off any excess marzipan. Whip 100 g cream until stiff, fill into a piping bag with star-shaped spout.

8. 8

   Pour a cream filling on each piece and place an almond on each. Remove the chocolate grating from the baking paper and decorate the cake with it.

Nutrition Facts

KCAL
450 kcal

CARBS
40 g

FATS
29 g

PROTEINS
8 g