Tipsy vanilla cake

Name: Tipsy vanilla cake
Cook time: 1 h
Total time: 1 h
Yield: 48
Ingredients: 200 g + some butter; 600 g Dark chocolate coating; 600 g Marzipan raw mass; 16 Eggs (Gr. M); 2 packages Bourbon vanilla sugar, 1 pinch of salt; 200 g Sugar; 250 g + some flour; 100 ml Licor 43 (Spanish vanilla liqueur); 20 Almond kernels, chopped pistachios and coloured sugar to decorate

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 48

200 g + some butter
600 g Dark chocolate coating
600 g Marzipan raw mass
16 Eggs (Gr. M)
2 packages Bourbon vanilla sugar, 1 pinch of salt
200 g Sugar
250 g + some flour
100 ml Licor 43 (Spanish vanilla liqueur)
20 Almond kernels, chopped pistachios and coloured sugar to decorate

Directions

1
Melt 200 g butter, cool slightly. Finely chop 200 g chocolate coating. Dice marzipan. Separate eggs. Mix marzipan, vanilla sugar, salt and egg yolk with a hand mixer until creamy
2
Beat the egg white until stiff in portions, add sugar. Fold about 1/3 of it into the egg cream. Alternately fold in 250 g flour, liquid butter and another 1/3 of the egg whites. Fold in the rest of the beaten egg white
3
Spread half the dough on a greased, floured fat pan. Sprinkle chopped chocolate coating over it. Spread the rest of the dough on top. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 25-30 minutes. Cool down for about 20 minutes. Prick more often, sprinkle with liqueur. Cool down
4
Coarsely chop 400 g of chocolate coating. Melt in a hot water bath. Cover the cake with the chocolate, allow to dry and decorate. Leave to dry. Cut into small pieces