Spanish vanilla cake

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Melt the butter and let it cool down. Chop the chocolate coating. Cut marzipan into pieces. Cut the vanilla pod lengthwise and scrape out the pulp. Add vanilla pulp to the marzipan. Add salt. Separate the eggs and add the egg yolk as well.

2. 2

   Beat the marzipan-egg yolk mixture until creamy. Beat the egg whites until stiff, gradually adding sugar. Stir a good 1/3 of the egg whites into the marzipan cream. Then fold in sieved flour, liquid butter and 1/3 of the beaten egg whites alternately into the mixture. Finally fold in the remaining beaten egg white. Put 1/3 of the dough into a greased springform pan (26 cm Ø). Sprinkle half of the chocolate coating on top. Fill in a second third of the dough, smooth it down and sprinkle with the remaining chocolate coating. Cover with the rest of the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 60 minutes. Cover after 40-45 minutes. Let cool on a cake rack. Knead marzipan and icing sugar, roll out and cut out circles/flowers of approx. 5 cm Ø. Fold small bags.

3. 3

   Fill in a second third of the dough, smooth it down and sprinkle with the remaining chocolate coating. Cover with the rest of the dough. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 60 minutes. Cover after 40-45 minutes. Let cool on a cake rack. Knead marzipan and icing sugar, roll out and cut out circles/flowers of approx. 5 cm Ø. Fold small bags. Cut out flowers from apricots as desired. Warm up the apricot jam, pass it through a sieve and spread the cake thinly with it. Coarsely chop the couverture, melt on a hot water bath and coat the cake. Sprinkle the edge with almonds and let the cake dry for 2-3 hours. Use a peeler to cut small curls from the chocolate. Decorate the cake with marzipan bags, apricot blossoms, chocolate rolls and hearts. Makes about 16-20 pieces

4. 4

   Cut out flowers from apricots as desired. Warm up the apricot jam, pass it through a sieve and spread the cake thinly with it. Coarsely chop the couverture, melt on a hot water bath and coat the cake. Sprinkle the edge with almonds and let the cake dry for 2-3 hours. Use a peeler to cut small curls from the chocolate. Decorate the cake with marzipan bags, apricot blossoms, chocolate rolls and hearts. Makes about 16-20 pieces

5. 5

   E 8,8 g/ F 26,33 g/ KH 41,15 g