Easter Torte with Marzipan

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Easter Torte with Marzipan
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Difficulty:
moderate
Difficulty
Preparation:
4 h.
Preparation

Ingredients

for
2
For the cakes
8 eggs
350 grams sugar
1 packet Vanilla sugar
350 grams Pastry flour
3 teaspoons Baking powder
80 milliliters Orange liqueur
For the filling
3 organic Limes (zested and juiced)
8 tablespoons powdered sugar
8 sheets clear gelatin
80 milliliters Orange liqueur
250 grams Quark
150 grams soft butter
600 milliliters Whipped cream
For decorating
800 grams Marzipan
400 grams powdered sugar
150 grams Apricot jam
powdered sugar (for dusting)
Ingredients
Ribbon
Pussy willow
Kogel mogel
How healthy are the main ingredients?
Whipped creamsugareggLime

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F). For the cakes, separate eggs and beat yolks with 5 tablespoons water, sugar and vanilla sugar until fluffy. Beat egg whites until very stiff and fold into egg yolk mixture. Mix flour with baking powder, sift over egg mixture and gently fold in with a whisk. Line bottoms of springform pans with baking paper. Pour batter into prepared pans. Bake small cake about 30 minutes and large cake 35-40 minutes. Let cakes cool thorougly and remove from pans.

2.

For the filling, mix lime juice, lime zest, powdered sugar and 4 tablespoons water and simmer until syrupy. Soak gelatin sheets in cold water, squeeze well and dissolve in syrup. Mix quark, butter, gelatin syrup and 30 ml (approximately 2 tablespoons) orange liqueur until smooth. When filling mixture begins to set, beat cream until stiff and fold into filling mixture.

3.

Cut small cake horizontally in half. Cut large cake horizontally into thirds. Sprinkle cut surfaces of cakes with remaining orange liqueur. Spread filling over bottom layer of small cake, smooth and replace top. Repeat with large cake layers and remaining filling. Refrigerate cakes for 2 hours.

4.

To cover cakes with marzipan, gently heat jam, strain through a sieve and brush over cakes.

5.

Dust work surface with powdered sugar. Knead marzipan with powdered sugar and roll out about 3 mm thick (approximately 1/8 inch thick). Cut two circles the same diameter as the cakes. Cut two long strips to cover sides of cakes. Place marzipan over cakes, gently pressing to smooth and seal seams.

6.

To assemble torte, set small cake on large cake and press gently. Decorate torte with ribbon, pussy willow sprigs and egg-shaped candies. Dust torte with powdered sugar to serve.