Orange-chocolate-marzipan kitchen

Name: Orange-chocolate-marzipan kitchen
Cook time: 2 h
Total time: 2 h
Yield: 14
Ingredients: 4 Eggs (size M); 125 g Sugar; 1 package Vanillin sugar; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 1 TABLESPOON Cocoa powder; 300 g Marzipan raw mass; 150 g Icing sugar; 300 g Orange marmalade; 100 g Dark chocolate coating; 2-3 candied orange slices; baking paper; 7-10 Tbsp Freezer bag

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 14

4 Eggs (size M)
125 g Sugar
1 package Vanillin sugar
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
1 TABLESPOON Cocoa powder
300 g Marzipan raw mass
150 g Icing sugar
300 g Orange marmalade
100 g Dark chocolate coating
2-3 candied orange slices
baking paper
7-10 Tbsp Freezer bag

Directions

1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites and 4 tablespoons of water until stiff, adding sugar and vanillin sugar. Stir in egg yolk. Mix flour, starch and baking powder, fold in. Spread half of the sponge cake mixture lengthwise on one half of a baking tray.
2
Stir cocoa into the remaining mixture and spread on the other half of the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Take out the sponge cake and turn out on a tea towel. Remove baking paper immediately. Let the sponge cake cool down. Separate light and dark sponge cake plate from each other. Cut each plate into a rectangle (27 x 12 cm). Cut each rectangle crosswise into strips about 3 cm wide. Knead the marzipan and icing sugar, cut in half and roll out into rectangles (approx. 24 x 18 cm) on a surface dusted with icing sugar. Warm up the jam. Spread the sponge cake strips with it and place 3 x 3 strips on top of each other like a chessboard.
3
Cut each plate into a rectangle (27 x 12 cm). Cut each rectangle crosswise into strips about 3 cm wide. Knead the marzipan and icing sugar, cut in half and roll out into rectangles (approx. 24 x 18 cm) on a surface dusted with icing sugar. Warm up the jam. Spread the sponge cake strips with it and place 3 x 3 strips on top of each other like a chessboard. Coat the marzipan plates with jam as well, wrap the cake in it and carefully press the edges together. Chop the chocolate coating and melt it over a hot water bath. Pour into a freezer bag, cut off a small corner. Decorate the cake with chocolate coating. Cut oranges into small corners and place them on the cakes. Let dry
4
Coat the marzipan plates with jam as well, wrap the cake in it and carefully press the edges together. Chop the chocolate coating and melt it over a hot water bath. Pour into a freezer bag, cut off a small corner. Decorate the cake with chocolate coating. Cut oranges into small corners and place them on the cakes. Let dry