Marzipan nut cake
- 4 Eggs (size M), 125 g + 2 tbsp sugar
- 1 Pinch Salt, 3 packets of vanilla sugar
- 75 g Flour, 50 g + 35 g cornstarch
- 1/2 packet baking powder
- 100 g ground hazelnuts
- 1 glass (720 ml) Cherries
- 1 Cinnamon stick
- 200 g marzipan raw mass
- 4 EL Amaretto liqueur, 700 g whipped cream
- 2 go. Tbsp hazelnut flakes
- 21/2 Tbsp (25 g) powdered sugar
- 2 EL red jelly, baking paper
120 minutes
light
- 1.
- Springform pan (26 cm Ø) on the bottom Lay out baking paper. Separate eggs. Beat the egg white, salt and 4 tablespoons of cold water until stiff, sprinkling in 125 g of sugar and 1 vanillin sugar. Beat in the egg yolks one by one. Mix flour, 50 g starch and baking powder, sieve on top, fold in with ground nuts. Brush into the mold. Bake in a hot oven (electric stove: 175 ° C / fan: 150 ° C / gas: level 2) for about 30 minutes. Let cool down
- 2.
- Drain the cherries, collect the juice. Mix 35 g starch and 6 tbsp juice until smooth. Bring the rest of the juice, 2 tablespoons of sugar, cinnamon, lemon zest and juice to the boil. Stir in the starch, bring to the boil. Remove the cinnamon and peel. Fold in the cherries, cool a little
- 3.
- Divide the biscuit twice. Place the cake ring around the bottom. Put compote on top. 2. Lay the floor on top. Cooling down. Mix 150 g of marzipan and liqueur until creamy. Whip 300 g cream until stiff, fold in. Paint on the 2nd floor. 3. Lay the floor on top. Min. Chill for 1 hour
- 4.
- Roast the nut flakes, allow to cool. Roughly grate the rest of the marzipan, knead with powdered sugar. Roll out the marzipan. Cut out stars. Brush with heated jelly. Beat 400 g cream and 2 vanillin sugar until stiff. Brush the cake with half the cream. Decorate with nuts, the rest of the cream and stars
1 piece approx:
- 420 kcal
- 1760 kJ
- 6 g protein
- 25 g fat
- 37 g carbohydrates
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