Marzipan pancakes with rhubarb and Amarettini

Name: Marzipan pancakes with rhubarb and Amarettini
Cook time: 1 h
Total time: 1 h
Yield: 14
Ingredients: 350 g Rhubarb; 200 g Marzipan raw mass; 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp a few dashes of bitter almond aroma; 1 pinch Salt; 4 Eggs (size M); 250 g Flour; 75 g Cornstarch; 3 TSP Baking Powder; 75 g Amarettini (Italian almond biscuits); 250 g Icing sugar; 3-4 Tbsp Lemon juice; 7-10 Tbsp red food colouring; 7-10 Tbsp sugar pearls; 7-10 Tbsp Fat and flour

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 14

350 g Rhubarb
200 g Marzipan raw mass
250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
7-10 Tbsp a few dashes of bitter almond aroma
1 pinch Salt
4 Eggs (size M)
250 g Flour
75 g Cornstarch
3 TSP Baking Powder
75 g Amarettini (Italian almond biscuits)
250 g Icing sugar
3-4 Tbsp Lemon juice
7-10 Tbsp red food colouring
7-10 Tbsp sugar pearls
7-10 Tbsp Fat and flour

Directions

1
Wash and clean the rhubarb and cut into 1 cm thick slices. Coarsely grate the marzipan. Cream soft fat, sugar, vanillin sugar, bitter almond flavour and salt. Add marzipan and stir well.
2
Stir in the eggs one after the other. Mix flour, starch and baking powder and finally fold in briefly. Stir in 70 g amaretti and rhubarb and fill the dough into a greased, flour-dusted ring cake tin (2.3 litres capacity).
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Leave to rest in the pan for 10 minutes and then turn out onto a grid. Let cool off. Mix icing sugar and lemon juice.
4
Dye pink with food colouring and place on the cake. Decorate with remaining amaretti and sugar pearls. Whipped cream tastes good with it.