Poppy seed marzipan slices

Name: Poppy seed marzipan slices
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 60
Ingredients: 350 g Flour; 250 g Butter; 100 g Sugar; 7 Eggs (size M); 100 g Marzipan raw mass; 3 packs (250 g each) Poppy seed bake; 120 g Schmand; 300 g Dark chocolate (maximum 55% cocoa content!! important because otherwise the mass will curdle); 300 g Whipped cream; 75 g Coconut oil; 7-10 Tbsp Cocoa; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 60

350 g Flour
250 g Butter
100 g Sugar
7 Eggs (size M)
100 g Marzipan raw mass
3 packs (250 g each) Poppy seed bake
120 g Schmand
300 g Dark chocolate (maximum 55% cocoa content!! important because otherwise the mass will curdle)
300 g Whipped cream
75 g Coconut oil
7-10 Tbsp Cocoa
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Knead flour, butter in pieces, sugar and 1 egg to a smooth shortcrust pastry. Wrap in foil and chill for about 30 minutes. Roll out the dough on a greased, floured baking tray (32 x 39 cm). Prick several times with a fork. (If you want the base to be a little crispy, pre-bake the base now at 200 °C for about 15 minutes; I did not pre-bake it) Grate the marzipan. Beat the poppy seed, 6 eggs, grated marzipan and sour cream with the whisk of the hand mixer. Spread on the dough base and bake a little further down (if the base is pre-baked, bake on the middle shelf to the end) in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 45 minutes. Allow to cool completely.
2
Roughly chop the chocolate. Put chocolate, cream and coconut oil in a saucepan. With mild !!! Melt heat while stirring and spread on the cake. Chill for about 1 hour. Rinse knife hot and cut the cake into fine strips. Dust with cocoa and serve. (If you put the slices back in the cold in between, they are also stackable).
3
2 1/2 hours waiting time