Marzipan Hazelnut Sponge Cake

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Marzipan Hazelnut Sponge Cake
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation

Ingredients

for
1
For the pastry
125 grams
50 grams
75 grams
1
For the sponge cake
1
1
50 grams
40 grams
25 grams
5 tablespoons
For the filling
150 grams
grated Hazelnuts
4 sheets
white Gelatin
500 grams
50 grams
1 packet
For decorating
3 tablespoons
400 grams
75 grams
40 grams
40 grams
125 grams
12

Preparation steps

1.

Knead the pastry ingredients into a ball, wrap in foil and place in the refrigerator for 30 minutes. Then roll out the dough in the greased pan and bake 12 minutes at 200 degrees. Remove from the pan and let cool.

Beat the egg and egg yolk with 1 tablespoon water, sprinkling in the sugar. Mix flour with cornstarch, then add the egg mixture. Line the pan with parchment paper, pour in the batter and bake at 200°C (approximately 400°F) for 12 minutes. Remove from oven, peel off paper and let cool.

2.

Pour the cherry jam on the biscuit and pastry, put biscuit dough on the pastry and place in the pan. Mix the gelatine in cold water for the filling. Blend the cream, sugar and cream stabilizer until stiff, add in hazelnuts. Squeeze out the gelatine and mix it with a little cream, then fold into all of the cream. Pour into pan, smooth and place in the refrigerator for 1 hour. Remove from refrigerator and sprinkle the top with the apricot jam.

3.

Knead the marzipan and icing sugar, roll out to a 32 cm large circle and place over the cake. Press firmly. Melt the chocolate and pour into a small parchment bag, cut off the top and decorate the cake with it. Whip cream until stiff, fill a pastry bag, inject 12 cream rosettes on the cake and decorate with hazelnuts.