Christmas marzipan cake

For 16 pieces
  • 2 organic lemons
  • 300 g soft butter
  • 450 g Sugar
  • 1 pinch salt
  • 1 Package Vanillin-Sugar
  • 6 Eggs (size M)
  • 200 g Flour
  • 1 TL Baking powder
  • 12 sheets Gelatine
  • 250 ml orange juice
  • 75 ml Lemon juice
  • 450 g whipped cream
  • 250 g Mascarpone
  • 150 g Cream quark (40% fat in dry matter)
  • 400 g Marzipan raw mass
  • 60 g Icing sugar
  • 2 EL Oil
  • 50 g Almond sticks
  • Fat and flour
  • Icing sugar
  • aluminum foil
120 minutes
very easy
Wash the lemons with hot water, rub dry, peel off the peel. Halve the lemons and squeeze out the juice. Beat 300 g butter, 300 g sugar, salt and vanilla sugar with the whisk of the hand mixer until creamy-white.
Stir in eggs one after the other. Mix the flour and baking powder, stir into the fat and egg mixture with about half of the lemon juice and zest.
Put the dough in a greased springform pan (26 cm Ø) dusted with flour and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for about 50 minutes.
Cover with foil after approx. 35 minutes. Remove and let cool in the tin on a wire rack.
Soak 9 sheets of gelatine in cold water. Mix the orange juice and 100 g sugar. Squeeze out the gelatine, dissolve it, then mix with 75 ml lemon juice. Mix this with the orange juice. Approx. Chill for 30 minutes.
Whip 200 g cream until stiff. When the juice starts to gel, fold in the cream in portions.
Remove the cake from the tin and cut twice horizontally. Place a cake ring around the bottom. Brush the bottom with orange cream and chill. Soak the remaining gelatine in cold water.
Mix the mascarpone, quark, 50 g sugar, remaining lemon juice and zest until smooth. Whip 250 g cream until stiff. Squeeze out the gelatine and dissolve it. Stir 2 tablespoons of the cream into the gelatin, then stir into the rest of the cream.
Fold in the cream. Place the second cake base on top of the orange cream. Brush with approx. 2/3 mascarpone cream. Place the third base and spread the remaining mascarpone cream on top. Chill again.
Dice the marzipan. Sieve the powdered sugar onto a work surface, spread the marzipan on top and knead into a smooth mass. Roll out into a circle (approx. 38 cm Ø) on a work surface lightly dusted with powdered sugar.
Carefully remove the marzipan blanket from the work surface, cover the cake with it, press down gently. Cut off any excess marzipan. Roll out the leftover marzipan on a work surface lightly dusted with powdered sugar into two strings, tie them together and place them around the cake.
Chill the cake for approx. 1 1/2 hours. Heat the oil in a small pan, roast the almonds in it, turning, remove and set aside. To serve, sprinkle the cake with the almonds, dust with powdered sugar and garnish with marzipan figures.
1 piece approx:
  • 710 kcal
  • 2980 kJ
  • 10 g protein
  • 44 g fat
  • 67 g carbohydrates


Leave A Comment