Marzipan Torte

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites and 4 tablespoons of cold water with the whisks of the hand mixer until stiff. Gradually add 100 g sugar and vanillin sugar. Stir in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in carefully. Fill the dough into a springform pan (26 cm Ø) lined with baking paper, smooth it down and bake in the preheated oven (electric cooker: 175°C/ gas: level 2) for 20-25 minutes. Take the cake base out of the oven, let it cool down a little, remove from the tin.

2. 2

   In the meantime, let the remaining sugar caramelise in a pan, add 50 ml water while stirring continuously, add the nuts and simmer for about 4 minutes. Remove the nuts from the pan and let them cool on a plate. Sieve 80 g icing sugar onto a work surface, knead with the marzipan, sieve the remaining icing sugar onto the work surface, roll out half of the marzipan and cut out a circle (approx. 24 cm Ø) using the springform base. Repeat the process with the remaining marzipan. Heat the jelly in a small pot. Whip the cream until stiff. Halve the cream and mix the ground nuts into one half. Slice the bottom twice, spread the bottom layer with half of the jelly, place a marzipan circle on top and spread with the remaining jelly. Place the middle cake layer on top of the jelly layer, place the nut cream on top, smooth it down and cover with the top cake layer. Fill 5 tablespoons of cream into a piping bag with perforated spout and spread the cake with the remaining cream. Sprinkle the edge of the cake with hazelnut flakes and place the rest of the marzipan on the cake. Mark the pieces with a cake divider.

3. 3

   Halve the cream and mix the ground nuts into one half. Slice the bottom twice, spread the bottom layer with half of the jelly, place a marzipan circle on top and spread with the remaining jelly. Place the middle cake layer on top of the jelly layer, place the nut cream on top, smooth it down and cover with the top cake layer. Fill 5 tablespoons of cream into a piping bag with perforated spout and spread the cake with the remaining cream. Sprinkle the edge of the cake with hazelnut flakes and place the rest of the marzipan on the cake. Mark the pieces with a cake divider. Decorate the cake with tuffs and the caramelized nuts. Makes about 16 pieces

Nutrition Facts

KCAL
500 kcal

CARBS
37 g

FATS
34 g

PROTEINS
9 g