Tipsy vanilla cake from the tray

Name: Tipsy vanilla cake from the tray
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 42
Ingredients: 200 g Butter; 600 g Dark chocolate coating; 600 g Marzipan raw mass; 2 packages Bourbon vanilla sugar; 1 pinch Salt; 16 Eggs (size M); 200 g + 1 tablespoon of sugar; 250 g Flour; 100 ml Licor 43 (Spanish liqueur); 1 Protein; 7-10 Tbsp Fat and flour; 42 Paper muffin tray; 20 almond kernels, 1 tbsp. ground pistachio kernels and coloured sugar to decorate

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 42

200 g Butter
600 g Dark chocolate coating
600 g Marzipan raw mass
2 packages Bourbon vanilla sugar
1 pinch Salt
16 Eggs (size M)
200 g + 1 tablespoon of sugar
250 g Flour
100 ml Licor 43 (Spanish liqueur)
1 Protein
7-10 Tbsp Fat and flour
42 Paper muffin tray
20 almond kernels, 1 tbsp. ground pistachio kernels and coloured sugar to decorate

Directions

1
Melt the butter and let it cool down a little. Finely chop 200 g chocolate coating. Cut marzipan into cubes and put them into a large mixing bowl. Add vanilla sugar and salt. Separate the eggs. Add egg yolk to the marzipan.
2
Mix the marzipan and egg yolk mixture with the whisk of the hand mixer until creamy. Beat the egg whites until stiff in portions, allowing the sugar to trickle in. Fold approx. 1/3 of the beaten egg white into the marzipan cream (dough scraper), then fold in sieved flour, liquid butter and 1/3 beaten egg white alternately (dough scraper). Finally fold in the rest of the beaten egg white. Spread half of the dough on a greased, floured fat pan (32 x 39 cm). Sprinkle evenly with the chopped chocolate coating. Spread the rest of the dough on top. Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the cake cool down for about 20 minutes, then prick it several times with a wooden skewer and sprinkle with liqueur. Leave to cool completely. Coarsely chop 400 g chocolate coating and melt on a hot water bath. Cover the cake with the chocolate coating and allow to dry.
3
Bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. Let the cake cool down for about 20 minutes, then prick it several times with a wooden skewer and sprinkle with liqueur. Leave to cool completely. Coarsely chop 400 g chocolate coating and melt on a hot water bath. Cover the cake with the chocolate coating and allow to dry. Cut the cake into pieces of approx. 5 x 5 cm and place in paper muffin tins. Turn the almonds as desired, first in 1 beaten egg white and then in 1 tablespoon sugar or pistachios. Decorate cake pieces with almonds or coloured sugar