Poppy seed marzipan cake (calorie-reduced)

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 16
  • 2 Eggs (size M)
  • 60 g Sugar
  • 1 package Vanillin sugar
  • 50 g Flour
  • 25 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 1 glass (720 ml) Plums
  • 1 package Pudding powder "Vanilla Flavor"
  • 250 g Mascarpone
  • 30 g Icing sugar
  • 350 g Low-fat curd
  • 1/2 package (125 g) Poppy seed baked (ready-to-bake poppy seed mixture)
  • 1 package (300 g) "Marzipan-Decke"
  • 7-10 Tbsp whipped cream, gold and silver beads, poppy seeds and ground pistachios
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, adding 60 g sugar and vanillin sugar. Beat the egg yolks separately. Sift flour, starch and baking powder into the mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for approx. 20 minutes, remove from oven.

  2. 2

    Use a knife to remove the cake edge immediately from the edge of the springform pan. Let the base cool down. Drain the plums, collect the juice and fill up to 400 ml with water. Mix 5 tablespoons of juice and pudding powder. Boil up the rest of the juice, stir in the pudding powder and simmer for 1 minute. Fold in plums. Remove the sponge cake base from the mould, remove the baking paper. Put the cake base on a cake plate. Place a cake ring or springform pan rim around the base. Spread the compote on the cake base. Let it cool down. Whip mascarpone and icing sugar. Stir curd and poppy seed mixture until smooth, fold in.

  3. 3

    Put the cake base on a cake plate. Place a cake ring or springform pan rim around the base. Spread the compote on the cake base. Let it cool down. Whip mascarpone and icing sugar. Stir curd and poppy seed mixture until smooth, fold in. Spread the mascarpone-poppy seed cream on the compote. Chill for about 3 hours. Loosen the cake ring. Place the marzipan on the cake with the foil facing upwards, remove the foil. Press on the edges. Cut off any protruding edges, cut out stars. Decorate the cake with cream dabs, stars, pearls and poppy seeds

  4. 4

    Spread the mascarpone-poppy seed cream on the compote. Chill for about 3 hours. Loosen the cake ring. Place the marzipan on the cake with the foil facing upwards, remove the foil. Press on the edges. Cut off any protruding edges, cut out stars. Decorate the cake with cream dabs, stars, pearls and poppy seeds

Nutrition Facts

KCAL
290 kcal
CARBS
37 g
FATS
12 g
PROTEINS
7 g