Plum marzipan macaroon cake

Name: Plum marzipan macaroon cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 1 kg Plums; 125 g Butter or margarine; 180 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 1 pinch Salt; 4 Eggs (size M); 25 g Cornstarch; 230 g Flour; 1/2 package Baking Powder; 2 TABLESPOONS Almond liqueur; 400 g Marzipan raw mass; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

1 kg Plums
125 g Butter or margarine
180 g Sugar
2 packages Vanillin sugar
7-10 Tbsp grated rind of 1 untreated lemon
1 pinch Salt
4 Eggs (size M)
25 g Cornstarch
230 g Flour
1/2 package Baking Powder
2 TABLESPOONS Almond liqueur
400 g Marzipan raw mass
1-2 TEASPOONS Icing sugar
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Wash the plums, drain well, cut half and stone them. Cut the plums. Cream soft fat, 100 g sugar, vanillin sugar, lemon peel and salt.
2
Stir in 2 eggs one after the other, alternating with the cornflour. Mix 200 g flour and baking powder and finally stir in briefly together with the liqueur. Spread the dough on the greased, flour-strewn spring sheet (32 cm Ø).
3
Place the plums in flakes on the dough in a circle. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes. In the meantime, grate the marzipan.
4
Add 80 g sugar and the remaining eggs and mix to a smooth mixture. Finally, stir in 30 g flour. Put the macaroon mixture into a piping bag with a large star-shaped spout. Take the pre-baked cake out of the oven and squirt two circles of macaroon tuffs on top.
5
Bake the cake for another 20 minutes. Let it cool down on a cake rack, take it out of the tin and arrange it on a cake plate. Serve dusted with icing sugar. Serve with a slightly whipped vanilla cream.