Strawberry marzipan cake

Name: Strawberry marzipan cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 Eggs (size M); 160 g Sugar; 100 g Flour; 20 g Cornstarch; 1 TEASPOON Baking Powder; 6 sheets Gelatine; 150 g Whole milk yoghurt; 2 TABLESPOONS Apricot liqueur; 500 g Whipped cream; 100 g Hazelnut brittle; 750 g Strawberries; 1 package red cake glaze, unsweetened; 400 g Marzipan raw mass; 100 g Icing sugar; baking paper, grid cutter

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 Eggs (size M)
160 g Sugar
100 g Flour
20 g Cornstarch
1 TEASPOON Baking Powder
6 sheets Gelatine
150 g Whole milk yoghurt
2 TABLESPOONS Apricot liqueur
500 g Whipped cream
100 g Hazelnut brittle
750 g Strawberries
1 package red cake glaze, unsweetened
400 g Marzipan raw mass
100 g Icing sugar
baking paper, grid cutter

Directions

1
Separate eggs, beat egg whites until stiff, pour in 100 g sugar. Gradually fold in the egg yolks. Mix flour, starch and baking powder, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough, smooth it down and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let cool down.
2
Cut the sponge cake horizontally once and place a springform pan or cake rim around the bottom base. Soak gelatine in cold water. Mix yoghurt, 40 g sugar and liqueur. Dissolve the gelatine and stir into the yoghurt. Whip cream until stiff, fold into the cream with 80 g brittle. Spread all but 4 tablespoons on the cake base and smooth it down. Place the upper cake base on top, spread the rest of the cream on top. Place in a cool place and leave to set for about 2 hours. Wash the strawberries, drain, clean and cut in half. Lay on the cake in a dome-shaped layer. Mix the cake glaze powder and 20 g sugar in a small saucepan and gradually stir in 250 ml water. Bring everything to the boil while stirring.
3
Place in a cool place and leave to set for about 2 hours. Wash the strawberries, drain, clean and cut in half. Lay on the cake in a dome-shaped layer. Mix the cake glaze powder and 20 g sugar in a small saucepan and gradually stir in 250 ml water. Bring everything to the boil while stirring. Spread the icing on the strawberries with a tablespoon and let it set. Knead the marzipan with icing sugar and roll out to a long, approx. 8 cm wide strand. Carve a pattern with a grid cutter as desired. Remove the cake from the cake ring. Place the marzipan around the edge and press down carefully. Fold the excess marzipan over the edge of the cake. Sprinkle cake with remaining brittle
4
Knead the marzipan with icing sugar and roll out to a long, approx. 8 cm wide strand. Carve a pattern with a grid cutter as desired. Remove the cake from the cake ring. Place the marzipan around the edge and press down carefully. Fold the excess marzipan over the edge of the cake. Sprinkle cake with remaining brittle