Spanish vanilla cake

Name: Spanish vanilla cake
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 100 g Butter or margarine; 300 g Dark chocolate coating; 400 g Marzipan raw mass; 1 Vanilla pod; 1 pinch Salt; 8 Eggs (size M); 100 g Sugar; 100 g Flour; 25 g ground almonds without skin; 7-10 Tbsp a few drops of green food colouring; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

100 g Butter or margarine
300 g Dark chocolate coating
400 g Marzipan raw mass
1 Vanilla pod
1 pinch Salt
8 Eggs (size M)
100 g Sugar
100 g Flour
25 g ground almonds without skin
7-10 Tbsp a few drops of green food colouring
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Melt the fat and let it cool down. Chop 150 g chocolate coating. Finely grate 325 g marzipan. Cut the vanilla pod lengthwise and scrape out the pulp. Add vanilla pulp to the marzipan. Add salt.
2
Separate the eggs and add the egg yolk as well. Mix the marzipan mixture with the whisk of the hand mixer until creamy. Beat the egg white in 2 portions until stiff, gradually add sugar. Stir 1/3 of the egg whites into the marzipan cream. Sift the flour. Fold the flour, almonds, liquid fat and 1/3 of the beaten egg white alternately into the mixture. Fold in the remaining beaten egg white. Put 1/3 of the dough into a greased and floured springform pan (26 cm Ø) and smooth it down. Sprinkle half of the chopped chocolate coating on top. Pour 1/3 of the dough on top, smooth it down and sprinkle with the rest of the chocolate coating. Cover with the rest of the dough and smooth it down.
3
Fold in the remaining beaten egg white. Put 1/3 of the dough into a greased and floured springform pan (26 cm Ø) and smooth it down. Sprinkle half of the chopped chocolate coating on top. Pour 1/3 of the dough on top, smooth it down and sprinkle with the rest of the chocolate coating. Cover with the rest of the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Take the cake out of the oven and let it cool down on a grid. Knead 75 g marzipan and food colouring and form bells of different sizes. Coarsely chop 150 g chocolate coating and melt on a hot water bath. Cover cake with chocolate coating and let it dry. Decorate cake with bells and icing sugar
4
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Take the cake out of the oven and let it cool down on a grid. Knead 75 g marzipan and food colouring and form bells of different sizes. Coarsely chop 150 g chocolate coating and melt on a hot water bath. Cover cake with chocolate coating and let it dry. Decorate cake with bells and icing sugar