Apricot and marzipan cake

For 16 pieces
  • 125 g soft butter or margarine
  • 100 g + 4 tbsp sugar
  • 1 packet vanillin sugar
  • 1 pinch salt
  • 2 Eggs (size M)
  • 150 g Flour
  • 2 deleted TL Baking powder
  • 450 g Whipped cream
  • 200 g Marzipan raw mass
  • 1/2 l Milk
  • 1 package ' Almond flavor 'pudding powder
  • 5 sheet white gelatine
  • 1 jar (s) (850 ml) Apricots
  • 60 g Apricot jam
  • 3 EL Amaretto (almond liqueur)
  • 60 g Icing sugar
  • cocoa
  • chocolate chips
  • fat and breadcrumbs
  • cling film
  • Icing sugar
105 minutes
light
1.
Stir the fat, 100 g sugar, vanilla sugar and a pinch of salt until foamy. Stir in eggs one at a time. Mix flour and baking powder and stir in alternately with 50 g of cream. Put the dough in a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 20 minutes. Let the bottom cool in the pan. In the meantime, roughly grate 80 g of marzipan. Mix 6 tablespoons of milk, pudding powder and 3 tablespoons of sugar. Bring the rest of the milk to the boil, remove from the stove andStir in the mixed pudding powder. Cook for at least 1 minute while stirring. Mix in the grated marzipan well. Put the pudding in a mixing bowl and cover with cling film. Let cool down. Soak the gelatine in cold water. Drain the apricots well. Remove the batter from the springform pan, lift it onto a cake plate and surround it with the edge of the mold. Warm up the jam, spread on it. Place apricot pods on top, except for 2-3 pieces for decoration, with the curvature facing up. Squeeze out the gelatine, dissolve it and mix it with the liqueur. Mix the pudding with the whisk of the hand mixer until creamy, then gradually beat in the gelatine. Whip 300 g of whipped cream until stiff, sprinkling in 1 tablespoon of sugar. Fold the cream into the pudding and smooth it over the apricots. Chill the cake for approx. 4 hours. In the meantime, knead 120 g of marzipan and powdered sugar. Roll out the marzipan on a work surface dusted with icing sugar into a thin sheet and cut out a circle (26 cm Ø). Cut into about 16 pieces of cake and roll up about 1/3 from the tip. Remove the cake from the cake ring and cover with the marzipan wedges. Cut the remaining apricots into wedges. Whip 100 g cream until stiff, place in a piping bag with a star nozzle and squirt a dab of cream onto each piece. Dust with cocoa and decorate with apricot wedges and chocolate chips. Makes approx. 16 pieces
2.
Waiting time approx. 4 1/2 hours. Per piece (16) approx. 1630 kJ / 390 kcal. E 7 g / F 22 g / KH 39 g
1 piece approx.:
  • 390 kcal
  • 1630 kJ
  • 7 g protein
  • 22 g fat
  • 39 g carbohydrates

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