Marzipan marble cake
- a little + 200 g soft butter 3–4 tbsp breadcrumbs
- 200 g Marzipan raw mass
- 6 Eggs (Gr. M)
- 100 g + 50 g sugar
- 2 packet vanilla sugar
- Salt
- 150 g flour
- 80 g Whole wheat flour
- 1 1/2 TL baking powder
- 100 g ground almonds (without skin)
- 100 g Dark chocolate
- 2–3 EL Cocoa
- 2 tbsp Amaretto liqueur
- 100 g white couverture
- 150 g Fine couverture (70% cocoa content)
- long wooden skewer
90 minutes
very easy
- 1.
- One Grease the bundt pan (approx. 1.6 l) and sprinkle with breadcrumbs. Pluck or cut the marzipan into pieces. Separate eggs. Preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2).
- 2.
- Mix 200 g butter with the whisk of the mixer until creamy. Stir in the egg yolks and 100 g sugar. Stir in the marzipan and vanilla sugar until the batter is frothy and the.
- 3.
- Sugar has dissolved. Beat the egg white and a pinch of salt with the whisk of the mixer until very stiff, sprinkling in 50 g of sugar. Mix the flour, whole wheat flour, baking powder and almonds together. Mix the egg whites and flour mixture loosely into the butter mixture with a wooden spoon.
- 4.
- Just stir briefly until all the ingredients are mixed.
- 5.
- Break the chocolate into pieces. Melt in a hot water bath. Approx. Pour 1⁄3 of the batter into a second mixing bowl. Stir in cocoa, liquid chocolate and amaretto with a wooden spoon.
- 6.
- Pour half of the light dough into the pan. Spread the dark dough on top. Pour in the remaining light-colored batter. Use a fork to pull the dough through in a spiral shape (marbling).
- 7.
- Bake in a hot oven for 40–45 minutes. After about 40 minutes, use a long wooden skewer to check whether the dough has baked through. If tough dough sticks to the skewer, bake the cake for another 5 minutes (no longer, otherwise the cake will dry out).
- 8.
- Place on a wire rack and let cool in the tin for about 30 minutes. Then turn out and let cool down.
- 9.
- Meanwhile, coarsely chop the white and fine couverture separately. Melt the fine couverture in a hot water bath. Cover the cake with it. Let dry. Melt the white couverture in a hot water bath. Let it cool down a bit, then run over the dark glaze and let it dry.
1 piece approx:
- 450 kcal
- 9 g protein
- 29 g fat
- 35 g carbohydrates
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