Caramel Layer Cake with Marzipan and Chocolate
- For the sponge cake:
- 150 grams raisins
- 3 tablespoons Orange liqueur
- 250 grams Margarine
- 250 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 4 eggs (Size Medium)
- 250 grams Pastry flour
- 2 Baking powder
For the cake: In a bowl, soak the raisins in the orange liqueur. In a mixing bowl, beat the margarine with the sugar, vanilla sugar, salt and eggs until creamy. In a seperate bowl, mix the flour with baking powder. Sift the flour mixture over the batter and stir to combine. Stir in the raisins. Spread the batter on a baking sheet lined with parchment paper. Bake in a preheated 180°C (approximately 350°F) oven for about 25 minutes. Cool to room temperature. Cut the cake into quarters. Mix the orange juice with the orange liqueur and brush on the cake.
For the filling: Chop the chocolate and coconut oil into pieces. Place in a bowl over a hot water bath and stir until melted. Place a layer of the cake on a serving plate and spread 2 to 3 tablespoons of the melted chocolate mixture over the top. Sprinkle 20 grams (approximately 1 tablespoon) of almonds evenly over the top. Place another cake layer on top, repeat the procedure with each layer until you add the final cake layer. (Do not garnish the final layer with chocolate and almonds.)
To finish the cake: Trim the sides of the cake to straighten if needed. Melt the marmalade over low heat and strain through a sieve into a bowl, adding a little water if needed to thin. Using a pastry brush, coat the entire cake with the marmalade glaze. Allow to dry. Then wrap the rectangular cake with marzipan icing, cutting the edges as needed to create a smooth cake. Pour the remaining melted chocolate evenly over the marizpan icing.
In a stainless steel pot, caramelize the sugar until golden. Pour the caramel onto a baking sheet lined with baking paper, spread in a thin even layer, and let cool until set. Once cool, break the caramel into pieces and garnish the cake with it.