Marzipan strawberry cake with almond pudding

Name: Marzipan strawberry cake with almond pudding
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g Butter; 50 g Marzipan raw mass; 175 g Flour; 5 TABLESPOONS Sugar; 1 Egg Yolk; 7-10 Tbsp a few drops of bitter almond aroma; 50 g Dark chocolate coating; 400 ml Milk; 4 TABLESPOONS Amaretto (almond liqueur); 1 package Pudding powder "Vanilla Flavor"; 500 g Strawberries; 2 TABLESPOONS Strawberry Jam; 1 package glaze; 100 g Whipped cream; 7-8 (approx. 10 g) Amarettini; 7-10 Tbsp Lemon balm; 7-10 Tbsp grease and paper powder

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g Butter
50 g Marzipan raw mass
175 g Flour
5 TABLESPOONS Sugar
1 Egg Yolk
7-10 Tbsp a few drops of bitter almond aroma
50 g Dark chocolate coating
400 ml Milk
4 TABLESPOONS Amaretto (almond liqueur)
1 package Pudding powder "Vanilla Flavor"
500 g Strawberries
2 TABLESPOONS Strawberry Jam
1 package glaze
100 g Whipped cream
7-8 (approx. 10 g) Amarettini
7-10 Tbsp Lemon balm
7-10 Tbsp grease and paper powder

Directions

1
Cut butter and marzipan into cubes. Knead the flour, 2 tablespoons of sugar, butter, marzipan, egg yolk, bitter almond flavour and 1 tablespoon of ice water into a shortcrust pastry. Chill for about 30 minutes.
2
Grease the cake base mould (24 cm Ø), sprinkle with breadcrumbs and beat out. Roll the dough slightly flat, place in the mould and press down well. Prick several times with a fork and bake in the preheated oven (electric oven: 200°C/ gas: level 3) for about 20 minutes.
3
Let it cool down. Melt the chocolate coating and spread it over the cake base. Take 4 tablespoons of the milk and mix it with the remaining sugar, amaretto and pudding powder. Bring the remaining milk to the boil, stir in the pudding powder and bring to the boil again briefly.
4
Leave to cool for 5 minutes. Spread on the cake base. Carefully wash, dab dry and clean the strawberries. Depending on the size, halve them and cover the cake with them. Warm up the jam, pass through a sieve.
5
Mix the cake glaze in a pot with 1/4 litre of cold water until smooth. Stir in jam and bring to the boil briefly. Spread over the strawberries and let it set. Whip the cream until stiff. Decorate cake with cream tuffs, amarettini and lemon balm.
6
Results in about 12 pieces.