Mini box cake

Name: Mini box cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g Dark chocolate; 200 g Marzipan raw mass; 120 g Butter or margarine; 100 g Sugar; 1 pinch Salt; 2 Eggs (size M); 150 g Fresh cream; 250 g Flour; 2 TEASPOONS Baking Powder; 50 g Almond slivers; 7-10 Tbsp Icing sugar; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g Dark chocolate
200 g Marzipan raw mass
120 g Butter or margarine
100 g Sugar
1 pinch Salt
2 Eggs (size M)
150 g Fresh cream
250 g Flour
2 TEASPOONS Baking Powder
50 g Almond slivers
7-10 Tbsp Icing sugar
7-10 Tbsp Fat and breadcrumbs

Directions

1
Roughly chop the chocolate. Coarsely grate the marzipan. Mix marzipan, fat, sugar and salt for about 5 minutes until creamy. Stir in eggs one by one. Stir in crème fraiche. Mix flour and baking powder and stir into the crème fraîche mixture. Fold in chocolate and almond slivers.
2
Grease a mini tin (6 troughs, each containing 150 ml) and sprinkle with breadcrumbs. Spread the dough evenly into the hollows. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes. Remove from the oven and leave to cool for approx. 15 minutes on a cake rack in the tin. Remove the cakes from the tin and let them cool down completely. Dust the cake with icing sugar. Add whipped cream dusted with cocoa
3
Waiting time approx. 45 minutes