Christmas dome cake

For 12 pieces
  • 100 g butter or margarine
  • 250 g marzipan raw mass
  • 180 g Sugar
  • 1 pinch salt
  • 3 Eggs (size M)
  • 150 g flour
  • 1 TL Baking powder
  • 25 g ground almonds
  • 3 EL Milk
  • 1 glass (720 ml, 460 g) Morello cherries
  • 30 g Cornstarch
  • 1 packet vanilla sugar
  • 1 piece (s) untreated lemon bowl
  • 1 cinnamon stick
  • 4 sheet white gelatine
  • 100 g Amarettini
  • 5 EL Almond liqueur (e .g . Amaretto)
  • 500 g whipped cream
  • 50 g Icing sugar
  • Cinnamon
  • chopped pistachio nuts
  • baking paper
90 minutes
For the base, stir together the fat, 50 g marzipan, 100 g sugar and salt until creamy. Stir in eggs one at a time. Mix the flour, baking powder and almonds with theAdd milk to the fat and egg mixture and stir to a smooth dough. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 20-25 minutes. Let the base cool down a bit, remove it from the mold and let it cool completely. Drain the cherries, catching the juice. Drain 10 cherries on kitchen paper. Mix together 4 tablespoons of juice and starch. Bring the remaining juice, 30 g sugar, vanilla sugar, lemon zest and cinnamon stick to the boil. Add the mixed starch and bring to the boil while stirring. Fold in the cherries. Place the cleaned springform pan around the cake base. Spread the compote on the base and let it cool in the refrigerator. Soak the gelatine in cold water. Roughly crumble the amarettini (set aside), drizzle with liqueur. Whip the cream and 50 g sugar until stiff. Dissolve gelatine over low heat, stir in some cream. Add the gelatin mixture to the rest of the cream and stir evenly. Fold in the soaked amarettini. Loosen the edge of the mold, spread the cream on the cake like a dome and smooth it out, spreading some cream on the cake edge. Chill the cake for approx. 2 hours. Knead 200 g marzipan and powdered sugar. Shape into a roll (approx. 30 cm long), cut in half and roll each half flat into a 5 cm wide and 37 cm long strip. Cut the edges straight. Place the marzipan strips on the edge of the cake and press lightly, pressing in the protruding edge in a wave-like manner. Cut a star out of the rest of the marzipan and place it in the center of the cake. Use a stencil to dust a Christmas cinnamon motif onto the cake. Decorate the cake with pistachios, remaining cherries and amarettini
Waiting time approx. 3 1/4 hours
1 piece approx.:
  • 560 kcal
  • 2350 kJ
  • 8 g Protein
  • 29 g fat
  • 63 g carbohydrates


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