Marzipan-Coated Bundt Cake with Chocolate Candies
- For the Cake
- 125 grams
- 1 pinch
- 125 grams
- 1 teaspoon
- 2 tablespoons
- 250 grams
- 2 teaspoons
- 75 grams
- 1 tablespoon
- 70 milliliters
Butter (for brushing the pan)
Breadcrumbs (for coating the pan)
Preheat the oven to 175°C (approximately 350°F). Brush a small ring mold or Bundt pan with butter and sprinkle with breadcrumbs.
For the cake: Cream the butter and sugar together until very light. Add the salt and then the eggs one at a time, beating after each addition, until very light. Stir in the grated orange peel, vanilla sugar, and chocolate-filled balls.
Whisk the flour together with baking powder and almonds and stir into the batter by hand with a spoon. Add the brandy and enough milk to make a stiff batter.
Spread the batter in the ring mold evenly and bake until golden brown, about 30 to 45 minutes. Let the cake cool in the pan for a few minutes, then unmold onto a wire rack and cool completely.
Heat the apricot jam to melt and add enough hot water to make a thin glaze; strain if desired. Spread evenly on the cake and let the glaze set up.
Meanwhile, knead the marzipan with some of the sifted powdered sugar and little pink food coloring. Roll the marzipan out to a thin round large enough to completely cover the cake and then press evenly over the cake.
Stir together the remaining powdered sugar with some lemon juice to make a thick paste. Use this to glue the chocolate beans onto the marzipan.
To serve, garnish the cake with sugar roses.