Spanish cherry marzipan cake

Name: Spanish cherry marzipan cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100 Butter; 150 g Dark chocolate coating; 350 g Marzipan raw mass; 8 Eggs (size M); 7-10 Tbsp Mark 1 vanilla pod; 1 pinch Salt; 215 g + approx. 1 tablespoon sugar; 100 g Flour; 25 g crushed almonds; 1 package Pudding powder "Vanilla Flavor"; 450 ml Milk; 500 g Cherries (or 1 jar with 350 g pot weight); 1 package Raspberry-flavoured red fruit jelly; 250 ml Sour cherry juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

100 Butter
150 g Dark chocolate coating
350 g Marzipan raw mass
8 Eggs (size M)
7-10 Tbsp Mark 1 vanilla pod
1 pinch Salt
215 g + approx. 1 tablespoon sugar
100 g Flour
25 g crushed almonds
1 package Pudding powder "Vanilla Flavor"
450 ml Milk
500 g Cherries (or 1 jar with 350 g pot weight)
1 package Raspberry-flavoured red fruit jelly
250 ml Sour cherry juice
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Melt the butter and let it cool down. Chop the chocolate coating, finely grate 300 g marzipan. Separate eggs. Cream marzipan, vanilla pulp, salt and egg yolk with the whisk of the hand mixer. Beat the egg white in 2 portions until stiff, gradually add 100 g sugar. Stir 1/3 of the egg whites into the marzipan cream. Fold in flour, almonds, butter and 1/3 of the beaten egg white alternately into the mixture.
2
Fold in the remaining beaten egg white. Fill 1/3 of the dough into a greased springform pan (26 cm Ø), dust with flour and smooth it down. Spread half of the chopped chocolate coating on top. Again put 1/3 of the dough on top, smooth it down and sprinkle with the remaining chocolate coating. Spread the rest of the dough on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Leave to cool on a rack. Stir pudding powder, 40 g sugar and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil, stir in the mixed powder and boil for 1 minute. Leave to cool slightly and pour onto the base. Place in the fridge for about 1/2 hour. In the meantime, wash and stone the cherries (drain the cherries from the jar). Stir red fruit jelly powder, 75 g sugar and 6 tablespoons cherry nectar until smooth.
3
Leave to cool on a rack. Stir pudding powder, 40 g sugar and 6 tablespoons milk until smooth. Bring the rest of the milk to the boil, stir in the mixed powder and boil for 1 minute. Leave to cool slightly and pour onto the base. Place in the fridge for about 1/2 hour. In the meantime, wash and stone the cherries (drain the cherries from the jar). Stir red fruit jelly powder, 75 g sugar and 6 tablespoons cherry nectar until smooth. Bring the rest of the juice and 200 ml of water to the boil, stir in the red fruit jelly powder and boil for 1 minute. Fold in the cherries and spread on the cake. Chill for about 1 hour. To decorate, knead 50 g marzipan and roll out thinly between 2 layers of foil. Cut out flowers and turn them into 1 tablespoon of sugar. Cut the cake into pieces and decorate with the marzipan flowers
4
Bring the rest of the juice and 200 ml of water to the boil, stir in the red fruit jelly powder and boil for 1 minute. Fold in the cherries and spread on the cake. Chill for about 1 hour. To decorate, knead 50 g marzipan and roll out thinly between 2 layers of foil. Cut out flowers and turn them into 1 tablespoon of sugar. Cut the cake into pieces and decorate with the marzipan flowers