Mini ball cake with marzipan

Name: Mini ball cake with marzipan
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 90
Ingredients: 7-10 Tbsp Grease for a confectionery ball baking tray (24 troughs); 200 g cold marzipan paste; 75 g +100 g sugar; 150 g soft butter; 5 Eggs (Gr. M); 250 g Ricotta (Italian cream cheese); 7-10 Tbsp grated peel of 1 1⁄2 Organic oranges; 5 TABLESPOONS Orange juice; 50 g Flour; 100 g ground almonds (without skin); 1 coated Tsp Baking Powder; 1 Disposable syringe bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 90

7-10 Tbsp Grease for a confectionery ball baking tray (24 troughs)
200 g cold marzipan paste
75 g +100 g sugar
150 g soft butter
5 Eggs (Gr. M)
250 g Ricotta (Italian cream cheese)
7-10 Tbsp grated peel of 1 1⁄2 Organic oranges
5 TABLESPOONS Orange juice
50 g Flour
100 g ground almonds (without skin)
1 coated Tsp Baking Powder
1 Disposable syringe bag

Directions

1
Grease the troughs of the Mini Bundt pan (24 troughs). Grate the marzipan. Cream the marzipan with 75 g sugar and butter using the whisk of the mixer. Stir in the eggs one after the other. Stir in ricotta, zest of 1 orange and juice.
2
Mix flour, almonds and baking powder, also stir in.
3
Pour the dough into the piping bag and cut off a small corner. Pour the dough into the bowls. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 12 minutes.
4
Keep the piping bag cold in between.
5
Mix 100 g sugar with the remaining orange peel. After baking, let the ring cake rest for a short time, turn it out of the tin and roll it immediately in the orange sugar. Clean, dry and grease the tray. With the rest of the dough and the sugar mix in the same way
6
The dough makes about 3 1⁄2 trays.