Discs of aromatic cake filled with jam, decorated with marzipan and sugar paste. Beautiful, delicious, and unique!
Ingredients
- Cinnamon – 2.5 teaspoons
- Ground ginger – 2.5 teaspoons
- Eggs – 2
- Brown sugar – 150 g
- Vanilla extract – 0.5 teaspoons
- Ground nutmeg – 0.5 teaspoons
- Cloves – 0.25 teaspoons
- Orange jam – 50 g
- Orange liqueur – 60 ml
- Butter – 125 g
- Cake flour – 375 g
- Molasses – 120 ml
- Orange juice – 60 ml
- Walnuts – 240 g
- Baking powder – 1 teaspoon
- Grated orange zest – 1 tablespoon
- Baking soda – 0.75 teaspoons
- Salt – 0.75 teaspoons
- Oil – 20 ml
- Beetroot juice – 60 ml
- Water – 250 ml
Additionally
- Food coloring – 1 piece
- Cake flour – 2 tablespoons
- Marzipan – 500 g
- White sugar paste – 400 g
- Food coloring – 1 piece
- Food coloring – 1 piece
Preparation
Preheat the oven to 175°C. Spray a baking tray (28 x 23 cm) with baking spray (or grease with oil), line with parchment paper, spray again, dust with flour, and remove excess.
In a small bowl, mix baking soda with boiling water. Set aside. Sift flour, add spices, salt, and baking powder and mix everything in a large bowl.
Beat butter with sugar and grated orange zest until pale and fluffy (about 3 minutes). Add molasses, liqueur (if using), orange juice, beet syrup (or maple syrup), and the mixture of boiling water with baking soda. Add the flour and spice mixture, then lightly beaten eggs and vanilla extract. Finally, fold in finely chopped walnuts.
Transfer the batter to the baking tray and bake for about 30-35 minutes. Leave to cool in the tray for about 20 minutes. Flip the tray, remove the cake, peel off the paper, carefully flip the cake again, and leave to cool completely.
After the cake has cooled, trim the top to get a smooth surface. Using a cookie cutter about 5 cm in diameter, cut out discs. Spread orange jam (or orange jam) on top of one disc and cover with another disc (like a sandwich). This way, you should get about 9-10 mini-cakes.
Spread the edges of each mini-cake with jam pressed through a sieve (to remove lumps). Roll out the marzipan and cut out discs for the tops of the cakes. Then roll out strips to cover the sides. Smooth out. Roll out small discs of sugar paste. Lightly moisten the marzipan, cover with sugar paste, and smooth out.
Cut out leaves, petals, and other decorative elements from the colored sugar paste. Lightly sprinkle with golden powdered food coloring to add shine to the mini-cakes.
