Marzipan saddle with chocolate chips and lemon sugar icing
easy
60 mins
60 mins
Ingredients
- 75 g Dark chocolate
- 80 g Marzipan raw mass
- 3 Eggs (size M)
- 50 g Sugar
- 1 pinch Salt
- 7-10 Tbsp pulp of 1 vanilla pod
- 50 g Flour
- 20 g Cornstarch
- 1 coated Tsp Baking Powder
- 100 g Icing sugar
- 1 1/2 TABLESPOONS Lemon juice
- 2-3 Drops of bitter almond aroma
- 7-10 Tbsp lemon balm, lemon slices and chocolate leaves
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Chopping chocolate. Cut marzipan into cubes. Separate two eggs. Cream whole egg, egg yolk, 25 g sugar, salt, marzipan and vanilla pulp. Beat egg white and remaining sugar until stiff.
- 2
Carefully fold into the egg yolk mixture, mix flour, cornstarch and baking powder. Sift over the egg mixture, add chocolate and fold in. Place the saddle of venison (900 ml content; 26 cm length) in a greased, breadcrumbed form and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Leave to rest in the form for 10 minutes. Then turn out onto a cake rack. For the icing, mix icing sugar, lemon juice and bitter almond flavour. Pour over the middle of the saddle of venison so that the icing runs down the sides. Leave to dry and decorate as desired with lemon balm, lemon slices and chocolate leaves.
- 3
Leave to rest in the form for 10 minutes. Then turn out onto a cake rack. For the icing, mix icing sugar, lemon juice and bitter almond flavour. Pour over the middle of the saddle of venison so that the icing runs down the sides. Leave to dry and decorate as desired with lemon balm, lemon slices and chocolate leaves. Results in about 12 slices
- 4
Per slice 670 kJ/ 160 kcal
More Delicious Recipes
