Marzipan rose cake

Name: Marzipan rose cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 200 g Marzipan raw mass; 300 g soft butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1/4 Bottle of Bitter Almond Baking Oil; 5 Eggs (size M); 75 g Cornstarch; 300 g Flour; 1 package Baking Powder; 3 TABLESPOONS Almond liqueur; 2 TEASPOONS Icing sugar for dusting; 7-10 Tbsp decor rose or fresh rose; 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

200 g Marzipan raw mass
300 g soft butter or margarine
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
1/4 Bottle of Bitter Almond Baking Oil
5 Eggs (size M)
75 g Cornstarch
300 g Flour
1 package Baking Powder
3 TABLESPOONS Almond liqueur
2 TEASPOONS Icing sugar for dusting
7-10 Tbsp decor rose or fresh rose
7-10 Tbsp Oil

Directions

1
Coarsely grate the marzipan. Mix fat, sugar, vanilla sugar and salt with the whisk of the hand mixer for 6-8 minutes until creamy. Add marzipan and bitter almond baking oil and stir into the mixture. Stir in the eggs one after the other, alternating with the cornflour. Mix flour and baking powder and finally stir in briefly together with the liqueur. Brush the rose form (approx. 2.3 litres content) thinly with oil.
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 60 minutes. Cover if necessary in the last 10 minutes. Leave the cake to cool in the mould for approx. 20 minutes, then turn out of the mould and let it cool on a cake rack. Dust the rose cake with icing sugar and sprinkle with sugar.