← All recipes

🍰 Orange Marzipan Cake

489 kcal · 30 min · 4 servings

Orange Marzipan Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius top/bottom heat. Line the bottom of a springform pan with baking paper and place the cake ring on top.
  2. 2. Beat soft butter with 200 grams of sugar, a pinch of salt, and one teaspoon of vanilla extract until white and creamy, about four to five minutes.
  3. 3. Stir in the eggs one by one for 30 to 60 seconds each, until each addition is well combined.
  4. 4. Grate the zest of one orange and squeeze out the juice.
  5. 5. Mix the orange zest with flour, baking powder, and ground almonds in a separate bowl.
  6. 6. Grate 100 grams of marzipan finely and add it to the butter mixture along with the orange juice and the flour mixture.
  7. 7. Stir everything briefly until a homogeneous dough forms.
  8. 8. Fill the dough into the cake ring and smooth it out.
  9. 9. Press the dough slightly higher at the edges to prevent it from tearing while baking.
  10. 10. Bake the base in the preheated oven at 170 degrees for about 35 to 40 minutes.
  11. 11. Remove the base from the oven and let it cool completely.
  12. 12. Let 30 grams of sugar caramelize slightly in a pan.
  13. 13. Cut off the entire peel of an orange and remove the segments.
  14. 14. Make sure no white pith remains on the segments and chop them roughly.
  15. 15. Squeeze the juice from the remaining orange pieces and add it to the segments.
  16. 16. Add the orange segments and juice to the pan as soon as the sugar is amber-colored.
  17. 17. Bring the mixture to a brief boil and then remove it from the heat.
  18. 18. Let the orange filling cool down.
  19. 19. Beat quark with powdered sugar and one teaspoon of vanilla extract until creamy.
  20. 20. Pour in 200 grams of cream and whip the cream stiffly using 4.5 teaspoons of San-apart.
  21. 21. Release the cooled cake base from the ring and halve it horizontally.
  22. 22. Place the lower half on a cake plate and place the ring back around it.
  23. 23. Spread the cooled orange mixture evenly over the base.
  24. 24. Spread a thin layer of the cream over the orange filling.
  25. 25. Tear 100 grams of marzipan into small pieces and distribute them over the cream.
  26. 26. Place the second cake half on top.
  27. 27. Smooth the remaining cream evenly over the entire cake.
  28. 28. Place the cake in the refrigerator for about one hour.
  29. 29. Toast sliced almonds in a dry pan until they are fragrant and lightly browned.
  30. 30. Let the almonds cool down.
  31. 31. Whip 200 grams of cream with two teaspoons of San-apart.
  32. 32. Fill the whipped cream into a piping bag fitted with a star tip.
  33. 33. Remove the cake ring from the cake.
  34. 34. Mark the cake as desired using a cake divider.
  35. 35. Pipe dollops of cream onto the cake.
  36. 36. Sprinkle the toasted almonds over the top.

Nutrition per serving