Nut marzipan cake

Name: Nut marzipan cake
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 24
Ingredients: 175 ml Milk; 100 g Sugar; 1 cube (42 g) Yeast; 750 g Flour; 1 pinch Salt; 4 discs (75 g each) frozen puff pastry; 7-10 Tbsp Flour; 150 g Pistachio kernels; 100 g Hazelnuts; 150 g Walnuts; 200 g Marzipan raw mass; 100 g Butter or margarine; 75 g liquid honey; 75 ml Lime juice; 7-10 Tbsp Grease; 7-10 Tbsp ground pistachios, icing sugar and lime slices

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 24

175 ml Milk
100 g Sugar
1 cube (42 g) Yeast
750 g Flour
1 pinch Salt
4 discs (75 g each) frozen puff pastry
7-10 Tbsp Flour
150 g Pistachio kernels
100 g Hazelnuts
150 g Walnuts
200 g Marzipan raw mass
100 g Butter or margarine
75 g liquid honey
75 ml Lime juice
7-10 Tbsp Grease
7-10 Tbsp ground pistachios, icing sugar and lime slices

Directions

1
Warm the milk and 300 ml water lukewarm. Add 60 g sugar and yeast and mix. Fill flour and salt into a mixing bowl. Stir in the yeast mixture with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes. Defrost the puff pastry. Roll out into a square (25 x 25 cm) on a lightly floured work surface.
2
Roll out the yeast dough also on a floured work surface (approx. 40 x 40 cm). Place the puff pastry diagonally offset on the centre of the yeast dough. Whip the corners of the dough over the puff pastry. Turn over and roll out to a rectangle of 30 x 40 cm. Fold the rectangle three times over each other. Roll out again to a rectangle of 30 x 40 cm. Repeat the procedure 2 times. Chill the dough for about 30 minutes. In the meantime, finely grind the pistachios and hazelnuts. Chop walnuts and marzipan separately. Melt the fat, mix with the remaining sugar, honey and lime juice (do not let it cool down completely). Grease a large square casserole dish or a very deep baking tray (approx. 25 x 35 cm). Cut the dough into 6 pieces. Roll out each piece to the size of the mould.
3
In the meantime, finely grind the pistachios and hazelnuts. Chop walnuts and marzipan separately. Melt the fat, mix with the remaining sugar, honey and lime juice (do not let it cool down completely). Grease a large square casserole dish or a very deep baking tray (approx. 25 x 35 cm). Cut the dough into 6 pieces. Roll out each piece to the size of the mould. Line the bottom with a pastry sheet. Spread with some of the honey mixture and sprinkle with 1/5 of the nuts and marzipan. Layer the remaining 5 plates, honey mixture, nuts and marzipan on top. Finish with a pastry sheet. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Cover with aluminium foil in between. Dust with ground pistachios and icing sugar. Decorate with lime slices
4
Spread with some of the honey mixture and sprinkle with 1/5 of the nuts and marzipan. Layer the remaining 5 plates, honey mixture, nuts and marzipan on top. Finish with a pastry sheet. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for about 45 minutes. Cover with aluminium foil in between. Dust with ground pistachios and icing sugar. Decorate with lime slices