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🍰 Crunchy Marzipan Cake with Rose Decoration

616 kcal · 30 min · 4 servings

Ingredients

• 300 g Butter
• 300 g Flour
• 150 g Marzipan raw mass
• 3 Egg yolks
• 100 g Sugar
• 1 packet Vanilla sugar
• 1 Pinch Salt
• 6 Egg yolks
• 100 g Sugar
• 150 g mixed, chopped nuts
• 60 g Cornstarch
• 125 g Whipping cream
• 10 ml Orange blossom water
• Butter (for the pan)
• Flour (for the pan)
• Icing sugar
• 1 Egg white
• Fine sugar
• 1 Handful untreated organic rose petals

Instructions

1. 1. Take the cold butter and rub it together with the flour between your hands until a crumbly mixture forms.
2. 2. Cut the marzipan into small cubes and knead them briefly into the butter-flour mixture.
3. 3. Add the egg yolks, sugar, vanilla sugar, and salt.
4. 4. Mix the ingredients quickly into a smooth dough.
5. 5. Wrap the dough tightly in plastic wrap.
6. 6. Place the dough in the refrigerator for 30 minutes to rest.
7. 7. Mix the nuts with one tablespoon of sugar in a bowl.
8. 8. Whip the remaining sugar together with the egg yolks until frothy.
9. 9. Stir in the sugared nuts, starch, cream, and orange blossom water into the egg mixture.
10. 10. Continue stirring until a uniform, creamy filling has formed.
11. 11. Grease a springform pan well with butter.
12. 12. Lightly dust the greased pan with flour.
13. 13. Set aside one-third of the dough.
14. 14. Roll out the larger piece of dough on a floured surface into a circle.
15. 15. Make sure the dough is about 0.5 centimeters thick.
16. 16. Roll out the smaller piece of dough into a circle of the same thickness, about 0.5 centimeters.
17. 17. Place the larger dough circle into the pan to line the bottom and sides.
18. 18. Press the dough firmly against the sides of the pan.
19. 19. Spread the prepared cream filling evenly over the dough base.
20. 20. Place the second dough circle on top of the cake as a lid.
21. 21. Lightly press down the edges of the top dough layer.
22. 22. Preheat the oven to 190 degrees.
23. 23. Bake the cake in the preheated oven for 35 to 40 minutes.
24. 24. Remove the cake from the oven after baking.
25. 25. Let the cake cool completely.
26. 26. Whip the egg whites with a mixer until lightly stiff.
27. 27. Dip the rose petals briefly into the egg white foam.
28. 28. Sprinkle the soaked rose petals with a little sugar.
29. 29. Place the rose petals on a wire rack and let them dry.
30. 30. Dust the cooled cake with powdered sugar.
31. 31. Decorate the cake with the dried rose petals.

Nutrition per serving

• kcal: 616
• Protein: 9 g · Fett/Fat: 41 g · Carbs: 56 g