Marzipan Cake

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Marzipan Cake
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3 h. 45 min.


For the dough
675 grams
¾ cube
7 tablespoons
340 milliliters
lukewarm Milk
9 tablespoons
melted Butter
1 teaspoon
150 grams
4 drops
For the filling and garnish
200 grams
4 tablespoons
For the cream
150 grams
3 packets
3 tablespoons
3 tablespoons

Preparation steps


For the dough: Place the flour in a bowl and make a well in the center. Dissolve the crumbled yeast and 1 teaspoon sugar in 2 tablespoons milk then pour into the well. Sprinkle with some flour and let rise for 15 minutes. Meanwhile, coarsely grate the marzipan. Add to the dough along with the remaining ingredients and knead in a food processor or in a stand mixer with the dough hook attachment for about 5 minutes, until smooth. Place on a floured work surface and knead with your hands for about 15-20 minutes. Return to the bowl, cover and let rise in a warm place until doubled in bulk, around 60 minutes.


Grease and flour the springform pan. Knead the dough briefly then press into the base of the prepared pan. Cover and let rise for 20 minutes. Bake in a preheated oven at 200°C  (approximately 400°F) for about 60 minutes. Let cool slightly then transfer to a wire rack to cool completely. Cut into 2 layers, spread the applesauce over the bottom layer then replace the top layer. For the cream: Whip the cream with the whipped cream stabilizer until stiff. Heat the raisins with the honey and rum then let cool slightly. Stir in 2 tablespoons cream. Dust the cake with powdered sugar, garnish with mint and cut into pieces. Arrange on serving plates. Fold the remaining cream into the warm rum raisins and serve with the cake.