Apricot and marzipan cake

  • 100 g Butter or margarine
  • 50 g Starch
  • 4 Eggs (Size M)
  • 2 Egg yolk (size M)
  • 350 g Marzipan raw mass
  • 100 g Sugar
  • 50 g flour
  • 125 g Icing sugar
  • 1 Pinch Salt
  • 3/4 jar (s) (850 ml / 500 g weight) Apricots
  • 4 sheet white gelatine
  • 2 EL Amaretto
  • 50 g almond flakes
  • 50 g Apricot jam
  • 200 g whipped cream
  • fat
  • powdered sugar
  • baking paper
105 minutes
light
1.
Beat the soft fat and cornstarch with the whisk of the hand mixer until it is foamy. Beat 3 eggs, egg yolks, 50 g marzipan and sugar with the whisk of the hand mixer until foamy. Stir the egg mixture into the fat mixture. Sift the flour on top and fold in. Grease a springform pan (26 cm Ø). Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Process 250 g marzipan, 100 g powdered sugar, remaining egg and salt with the dough hook of the hand mixer to a smooth mass. Pour the marzipan mixture into a piping bag with a medium star nozzle (size 8). Take the cake out of the oven and sprinkle the marzipan onto the prebaked base as a spiral edge. Lower every approx. 2 cm. Bake the cake in the preheated oven at the same temperature for another 15 minutes until the marzipan mixture is golden brown. Take out and let cool down. In the meantime, drain the apricots. Finely puree 250 g apricots. Soak gelatin. Heat the amaretto and 4 tablespoons of puree. Squeeze out the gelatine and dissolve it. Stir in the rest of the apricot puree, put in a cool place. Roast the almond flakes in a pan until golden brown, remove. Remove the cake from the pan. Use a spoon to scoop out the bottom about 1 cm. Bring the apricot jam and 2-3 tablespoons of water to the boil and strain through a sieve. Spread the cake edge and marzipan circle with the jam. Sprinkle the edge with flaked almonds. Whip the cream until stiff and fold into the fruit puree with a whisk. Pour the apricot cream into the cake and smooth it out. Approx. Chill for 2 hours. Knead the rest of the marzipan and the remaining powdered sugar and roll out to a thickness of approx. 2 mm on a work surface dusted with powdered sugar. Little stars andCut out shooting stars and place on a baking tray lined with baking paper. Bake in a preheated oven (electric stove: 200 ° C / gas: level 3) for about 5 minutes until golden brown. Let cool down. Decorate the cake with the remaining apricot halves and marzipan figures. Makes approx. 12 pieces
1 portion approx:
  • 470 kcal
  • 1970 kJ
  • 8 g ​​protein
  • 25 g fat
  • 52 g carbohydrates

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