Poppy seed marzipan cake with Santa Claus

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
3.7 35
COOK TIME
135 mins
TOTAL TIME
135 mins

Ingredients

Servings: 16
  • 700 g frozen raspberries
  • 350 g Sugar
  • 250 g soft butter
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 250 g Flour
  • 2 TEASPOONS Baking Powder
  • 150 ml Buttermilk
  • 125 g flaked almonds
  • 9 sheets Gelatine
  • 2 TABLESPOONS Lemon juice
  • 750 g Whipped cream
  • 30 g ground poppy seed
  • 600 g Marzipan raw mass
  • 7-10 Tbsp red food colouring
  • 4 TABLESPOONS Icing sugar
  • 1 knife tip Cocoa powder
  • 7-10 Tbsp fat + flour
  • 7-10 Tbsp Icing sugar
  • 7-10 Tbsp Freezer bag

Directions

  1. 1

    Put raspberries in a bowl, sprinkle with 50 g sugar and defrost at room temperature for about 3 hours. Whisk butter, 250 g sugar and salt with the whisk of the hand mixer until white-creamy.

  2. 2

    Stir in the eggs one by one. Mix flour and baking powder. Sift the flour mixture and alternately stir into the butter mixture with buttermilk. Fold in 100 g flaked almonds.

  3. 3

    Put the dough into a greased springform pan (approx. 26 cm Ø) sprinkled with flour and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) on the middle shelf for 40-45 minutes.

  4. 4

    Take out the cake and let it cool down on a cake rack. Soak the gelatine in cold water. Puree raspberries and pass through a sieve. Mix the puree with lemon juice. Squeeze 6 sheets of gelatine well, dissolve carefully and mix with the raspberry puree.

  5. 5

    Chill for about 5-10 minutes.

  6. 6

    Remove the base from the mould and cut in half crossways. Place a cake ring around the lower cake base. When the puree begins to thicken slightly, stir well again, then carefully place on the bottom cake layer and smooth it down.

  7. 7

    Chill for at least 1 hour. Whip 500 g cream until stiff, pour in 50 g sugar. Carefully fold in the poppy seeds. Squeeze 3 sheets of gelatine well and dissolve. Stir some poppy seed cream into the gelatine, then quickly fold everything into the remaining cream.

  8. 8

    Spread on the raspberry mixture and smooth it down. Place the top layer on top. Chill for at least 2 hours.

  9. 9

    For St. Nicholas, colour 170 g marzipan red with food colouring and 1 tbsp. icing sugar with kneading. Knead 430 g marzipan with 3 tablespoons icing sugar. Remove approx. 25 g of marzipan and knead with cocoa.

  10. 10

    About 40 g light marzipan paste with a little red colouring light pink. Form approx. 120 g red marzipan into a cone. Cut the cone at the pointed end to form 2 arms. Press a hollow into the cone.

  11. 11

    Also form a cone from about 40 g red marzipan. Press the round end flat and press in a hollow. Bend the tip to one side and notch the sides with the back of a knife.

  12. 12

    Form a ball from approx. 30 g pink marzipan. Remove a small amount of the remaining pink marzipan and form a small ball. Place the nose on the large ball, give

  13. 13

    Remove approx. 6 g of the light marzipan, form it into a beard, notch it and place it at the lower end of the head. Form 2 long strands from light marzipan and attach them to the cap and body as a hat brim and belt.

  14. 14

    Form a long strand from the dark marzipan and place it around the body as a second belt. Form 2 dark eyes with very little dark marzipan and attach them to the head. Form a small ball from light marzipan and place it at the top of the cap.

  15. 15

    First attach the cap to the head, then place the head on the body. Form 2 small pieces of red marzipan into cones and use them as legs. Use dark marzipan feet and form pink marzipan hands, attach.

  16. 16

    Roast 25 g flaked almonds in a pan without fat until golden brown. Take out and let it cool down. Beat 250 g cream until stiff. Remove the cake from the cake ring and spread with cream. Cut open two large freezer bags and dust with icing sugar.

  17. 17

    Roll out the rest of the light marzipan between the bags in a round shape (approx. 34 cm Ø). Carefully place on the cake and press on. Cut off any protruding edges. Place Santa Claus on top. Keep the cake cold until serving.

  18. 18

    Just before serving, dust the cake with icing sugar and sprinkle with flaked almonds.

Nutrition Facts

KCAL
690 kcal
CARBS
56 g
FATS
46 g
PROTEINS
12 g