Marzipan walnut cake

Name: Marzipan walnut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 175 g + 3 tablespoons sugar; 1/2 Bottle of bitter almond oil; 75 g Flour; 40 g Cornstarch; 1 TEASPOON Baking Powder; 6 TABLESPOONS Cointreau; 4 sheets Gelatine; 250 g Mascarpone; 120 ml Orange juice; 200 g Whipped cream; 150 g Walnut halves; 30 g Marzipan raw mass; 40 g Pistachio kernels; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
175 g + 3 tablespoons sugar
1/2 Bottle of bitter almond oil
75 g Flour
40 g Cornstarch
1 TEASPOON Baking Powder
6 TABLESPOONS Cointreau
4 sheets Gelatine
250 g Mascarpone
120 ml Orange juice
200 g Whipped cream
150 g Walnut halves
30 g Marzipan raw mass
40 g Pistachio kernels
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff, add 100 g of sugar. Add bitter almond oil, stir in egg yolk. Mix flour, cornstarch and baking powder, sieve over it and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Remove the cake from the edge of the springform pan and turn out of the pan. Sprinkle with Cointreau and let cool. For the cream, soak gelatine in cold water. Mix mascarpone, 75 g sugar and orange juice. Dissolve the gelatine in lukewarm water. Stir in 1 tablespoon of cream. Stir the mixed gelatine into the rest of the cream. Whip cream until stiff, fold in. Spread on the sponge cake base and refrigerate for 1 hour. In the meantime, melt 2 tablespoons of sugar in a pan until golden brown.
3
Dissolve the gelatine in lukewarm water. Stir in 1 tablespoon of cream. Stir the mixed gelatine into the rest of the cream. Whip cream until stiff, fold in. Spread on the sponge cake base and refrigerate for 1 hour. In the meantime, melt 2 tablespoons of sugar in a pan until golden brown. Add the walnut halves and spread on aluminium foil coated with oil. Leave to cool and chop roughly. Form marzipan into small balls and roll them in 1 tablespoon of sugar. Grind the pistachios. Decorate the cake with them
4
Add the walnut halves and spread on aluminium foil coated with oil. Leave to cool and chop roughly. Form marzipan into small balls and roll them in 1 tablespoon of sugar. Grind the pistachios. Decorate the cake with them