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🍰 Marzipan Cake

688 kcal · 30 min · 4 servings

Ingredients

• 3 Eggs
• 50 g Marzipan paste
• 150 g soft Margarine
• 160 g Sugar
• 1 tbsp Vanilla sugar
• 1 pinch Salt
• 0.25 tsp Cinnamon
• 1 unpeeled Orange (juice and zest)
• 60 g Flour
• 60 g ground Almond kernels (peeled)
• 4 sheets white Gelatin
• 150 g Marzipan paste
• 40 ml Amaretto
• 200 g Quark
• 150 g Whipping cream
• 20 g Powdered sugar
• 125 g Orange marmalade
• 500 g white Fondant (roll fondant)
• Baking starch (bakery starch)
• silver sugar pearls (for decorating)

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. 2. Separate the eggs. Set one egg yolk aside.
3. 3. Knead the raw marzipan with the single egg yolk until smooth.
4. 4. Beat the margarine with 100 grams of sugar until creamy.
5. 5. Add the remaining egg yolks, vanilla sugar, salt, cinnamon, orange juice, and orange zest to the margarine.
6. 6. Stir the marzipan mixture into the batter.
7. 7. Whip the egg whites with the remaining sugar until stiff.
8. 8. Mix the flour with the ground almonds.
9. 9. Stir the flour mixture into the egg yolk mixture.
10. 10. Gently fold the egg whites into the batter.
11. 11. Grease a rectangular springform pan (approx. 18x28 cm) and line it with baking paper.
12. 12. Pour the batter into the pan and smooth the top.
13. 13. Bake the cake for approx. 25 minutes.
14. 14. Perform the skewer test to check for doneness.
15. 15. Let the cake base cool briefly.
16. 16. Remove the cake from the pan.
17. 17. Let it cool completely on a wire rack.
18. 18. Soak the gelatin in cold water.
19. 19. Knead the marzipan with the amaretto until soft.
20. 20. Stir the quark into the marzipan mixture until smooth.
21. 21. Squeeze the drained gelatin and dissolve it in a small saucepan over low heat.
22. 22. Mix a little of the gelatin solution with the quark mixture.
23. 23. Stir in the remaining quark mixture.
24. 24. Whip the cream with the powdered sugar until stiff.
25. 25. Fold the whipped cream into the quark mixture.
26. 26. Cut the cake base horizontally into three layers.
27. 27. Place the bottom layer in a cake ring or the baking pan.
28. 28. Spread half of the cream on the bottom layer.
29. 29. Place the middle layer on top.
30. 30. Spread the remaining cream on the middle layer.
31. 31. Place the top layer on the cream.
32. 32. Press down lightly.
33. 33. Refrigerate the cake for approx. 3 hours.
34. 34. Remove the cake from the refrigerator.
35. 35. Take off the cake ring.
36. 36. Heat the orange jam while stirring.
37. 37. Spread the jam over the cake.
38. 38. Let the jam dry briefly.
39. 39. Dust a work surface with baker's starch.
40. 40. Roll out the ready-to-use fondant to a thickness of 3-4 mm.
41. 41. Use a cake lifter to place the fondant on the cake.
42. 42. Smooth the top and press down lightly.
43. 43. Smooth the sides.
44. 44. Cut stars from the remaining fondant.
45. 45. Brush the underside of the stars with a little water.
46. 46. Stick them onto the cake.
47. 47. Decorate with sugar pearls.

Nutrition per serving

• kcal: 688
• Protein: 11 g · Fett/Fat: 30 g · Carbs: 92 g