An excellent marzipan cake for any occasion. A birthday cake that is simple to make and exceptionally delicious.
Ingredients
Almond sponge cake (quantities at the end)
- Large eggs, 7 (room temperature)
- Powdered sugar, 1 cup (120 g)
- Cake flour, 1 cup (144 g)
- Baking powder, 1 teaspoon
- Ground almonds (blanched), 100 g
- Almond extract, 1 teaspoon
Soaking liquid
- Juice of 2 oranges
- Juice of 1 lime
- Rum, 100 ml
- Powdered sugar, 1 tablespoon
Filling
- Peach preserves, 200 g (or apricot or orange)
- 3 halves of canned peaches
- Marzipan mass, 300 g (store-bought or homemade from the following recipe)
- Powdered sugar, about 100-150 g
- Mascarpone cheese, 250 g (cold)
- Heavy cream, 100 ml (cold)
- Amaretto liqueur, 2 tablespoons
- Powdered sugar, 1 tablespoon
Icing
- Powdered sugar, 100 g
- Lime juice
Sides
- Dark chocolate (semi-bitter 50%) or bitter, 100 g
- Heavy cream, 1 tablespoon (30%)
- Butter, 1 tablespoon
Marzipan pralines
- Marzipan mass, 300 g
- Dark chocolate (dessert or bitter), 100 g
- Heavy cream, 1 tablespoon (30%)
- Butter, 1 tablespoon
- Pistachios, 50 g
Homemade marzipan mass, 300 g
- Ground almonds (blanched), 200 g
- Powdered sugar, 100 g
- Amaretto liqueur, 3 tablespoons
Preparation
For the almond sponge cake, line the bottom of a 24 cm diameter pan with a circle of baking paper, do not grease or line the sides. Preheat the oven to 170 degrees Celsius. Beat the egg whites to stiff peaks, then gradually add the powdered sugar, one tablespoon at a time, continuously beating. Beat for about 2 minutes until the whites are thick and glossy. Gradually add the yolks while still beating. Sift the cake flour with the baking powder into a separate bowl. Add the ground almonds and mix. Add the mixture to the beaten eggs in three parts, mixing briefly on low speed each time until the ingredients are just combined. Pour into the pan, smooth the surface, and bake for 30 minutes, then immediately remove from the oven. Let cool. Can be prepared the day before.
For the filling, divide the marzipan mass into 2 parts and roll each out into a circle the size of the cake pan, using powdered sugar for dusting. Cut the sponge cake into 3 layers. Place the bottom layer on a serving plate and soak with one-third of the soaking liquid (a mixture of orange juice, lime juice, rum, and powdered sugar). Place the first marzipan layer on top (it may break a bit), then place the second sponge cake layer, soak again with the juice mixture, spread with preserves, and arrange the peach slices on top. Whip the mascarpone with the heavy cream, amaretto liqueur, and powdered sugar to a thick cream (mix everything in a bowl and beat for about 1 minute). Spread the cream over the peach layer. Cover with the third sponge layer, soak it, and then cover with the second marzipan layer. Spread the icing over the top, made by mixing powdered sugar with lime juice (add the juice gradually to reach the desired icing consistency). Decorate the sides of the cake with the chocolate glaze, made by melting the chocolate with the cream and butter. Refrigerate. Decorate with pralines.
For the marzipan pralines, divide the marzipan mass into equal portions and shape into balls. Break the chocolate into pieces and melt with the cream and butter. Coat the balls in the chocolate and place on a tray. Peel and crush the pistachios with your fingers. Chop and sprinkle over the pralines. Refrigerate for half an hour.
For the homemade marzipan mass, place the ground almonds in a food processor and blend until finely ground, about 1 minute. Add the powdered sugar and blend for another half minute. Pour in the amaretto liqueur and blend for another half minute until a paste forms. The marzipan mass is ready. It can be used immediately or stored in a bag in the fridge.
