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🍰 Orange Marzipan Cake with Candied Fruit

648 kcal · 30 min · 4 servings

Ingredients

• 50 g Butter
• 1 egg yolk
• 40 g sugar
• 1 pinch salt
• 80 g flour (+ flour for working)
• 4 eggs
• 3 drops –5 drops almond extract or bitter almond extract
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 0.5 tsp baking powder
• 50 g ground almonds
• 4 oranges
• 100 g marzipan raw mass
• 30 g powdered sugar
• 300 g orange marmalade
• 300 ml whipping cream
• 1 tbsp vanilla sugar
• 2 packets cream stabilizer
• 1 untreated orange (zest)
• 1 pinch gingerbread spice
• 300 g marzipan sheet from the roll (1 marzipan sheet)
• candied fruit (e.g. oranges, cherries)
• powdered sugar (for dusting)

Instructions

1. 1. Beat the butter together with the egg yolk, sugar, and a pinch of salt until creamy.
2. 2. Knead the flour into the butter mixture until a smooth dough forms.
3. 3. Cover the dough and place it in the refrigerator for 30 minutes.
4. 4. Preheat the oven to 180 degrees Celsius using top and bottom heat.
5. 5. Lightly dust a work surface with flour.
6. 6. Roll out the dough on the floured surface.
7. 7. Line the bottom of a springform pan with baking paper.
8. 8. Place the rolled-out dough base into the prepared pan.
9. 9. Blind bake the dough base for about 10 minutes.
10. 10. Remove the pre-baked base from the pan.
11. 11. Let the dough base cool completely.
12. 12. Separate the eggs so that the egg whites and yolks are separate.
13. 13. Beat the egg whites together with 2 tablespoons of cold water and almond extract until stiff.
14. 14. Slowly stream the sugar into the stiffly beaten egg whites.
15. 15. Stir the egg yolks into the meringue mixture.
16. 16. Sift the flour and starch over the mixture.
17. 17. Add the baking powder and almonds.
18. 18. Gently fold all ingredients together until a homogeneous batter forms.
19. 19. Pour the batter into the springform pan lined with baking paper.
20. 20. Bake the cake for about 25 minutes.
21. 21. Perform the skewer test to check for doneness.
22. 22. Remove the baked base from the pan.
23. 23. Let the sponge cake base cool.
24. 24. Slice the cooled sponge cake horizontally into two thin layers.
25. 25. Peel the oranges thickly to remove the white bitter pith as well.
26. 26. Carefully cut out the orange segments between the membranes.
27. 27. Catch the dripping orange juice.
28. 28. Knead the marzipan with the powdered sugar until smooth.
29. 29. Roll out the marzipan to the size of the springform base.
30. 30. Trim the edges of the marzipan straight.
31. 31. Place the springform ring around the shortcrust base.
32. 32. Boil the jam and the collected orange juice for about 5 minutes.
33. 33. Brush the shortcrust base with 3 to 4 tablespoons of the warm mixture.
34. 34. Place the marzipan base on top of the shortcrust.
35. 35. Spread the marzipan base thinly with jam.
36. 36. Place one of the sponge cake layers on top of the marzipan.
37. 37. Distribute half of the orange segments on the sponge cake.
38. 38. Whip the cream stiffly with the vanilla sugar, cream stabilizer, and orange zest.
39. 39. Spread half of the cream over the orange segments.
40. 40. Cover the cream with the second sponge cake layer.
41. 41. Distribute the remaining orange segments on the second sponge cake.
42. 42. Spread the rest of the cream over the orange segments.
43. 43. Place the third sponge cake layer on top as the final layer.
44. 44. Warm the remaining jam again.
45. 45. Carefully remove the cake ring.
46. 46. Spread the cake thinly with the warm jam all around.
47. 47. Place the marzipan lid on top of the cake.
48. 48. Press the marzipan lid firmly into place.
49. 49. Trim any overhanging marzipan if necessary.
50. 50. Decorate the cake with the candied fruits.
51. 51. Dust the cake with powdered sugar.
52. 52. Serve the cake in slices.

Nutrition per serving

• kcal: 648
• Protein: 11 g · Fett/Fat: 30 g · Carbs: 81 g