Marzipan rose cake

Name: Marzipan rose cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 7-10 Tbsp Oil; 200 g Marzipan raw mass; 300 g soft butter or margarine; 200 g Sugar; 1 pack of Vanillin sugar; 1 pr. salt; 3-4 Tr. bitter almond aroma; 5 Eggs (size M); 300 g Flour; 75 g Cornstarch; 1 package Baking Powder; 4-5 Tbsp Orange or amaretto liqueur,; 7-10 Tbsp icing sugar and possibly 1 rose and napkin to decorate

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

7-10 Tbsp Oil
200 g Marzipan raw mass
300 g soft butter or margarine
200 g Sugar
1 pack of Vanillin sugar
1 pr. salt
3-4 Tr. bitter almond aroma
5 Eggs (size M)
300 g Flour
75 g Cornstarch
1 package Baking Powder
4-5 Tbsp Orange or amaretto liqueur,
7-10 Tbsp icing sugar and possibly 1 rose and napkin to decorate

Directions

1
Spread oil on a silicone rose mould (approx. 2.3 l capacity) or grease a ring cake mould (22 cm Ø; approx. 2.5 l capacity) and sprinkle with breadcrumbs. Coarsely grate the marzipan. Stir fat, sugar, vanilla sugar and salt for 6-8 minutes until creamy. Stir in marzipan and flavour. Stir in the eggs one by one. Mix flour, starch and baking powder and stir in briefly, alternating with the liqueur. Spread into the mould
2
Bake in the preheated oven (electric oven: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 hour (if necessary, cover approx. 10 minutes before end of baking time). Leave to cool in the mould for 5-10 minutes. Then turn out and let it cool down completely. Dust with icing sugar, decorate with rose and napkin