Mini Marzipan Cakes
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 686 kcal | (33 %) | ||
| Protein | 16.3 g | (17 %) | ||
| Fat | 44.1 g | (38 %) | ||
| Carbohydrates | 57 g | (38 %) |
Ingredients
- For the sponge cake
- 100 grams
- 4
- 100 grams
- 1 packet
- 100 grams
- 2 teaspoons
- 100 grams
ground almonds
- For the filling
- 125 grams
mixed fruit Jam
- 400 grams
- 50 grams
-
each packet of cream stabilizer and Bourbon vanilla
- For the garnish
- 100 grams
- 50 grams
sifted Powdered sugar
-
various Food coloring
- 50 grams
toasted chopped almonds
Preparation steps
For the sponge cake: Beat the marzipan and 1 egg until smooth. Add the remaining ingredients and mix until combined. Line a baking sheet with parchment paper, fill with the batter, smooth the surface and bake in a preheated oven (180°C) (approximately 350°F) for 20 minutes.
Invert the cake onto a wire rack lined with parchment paper. Cut into 6-8 circles then cut each circle into 3 horizontal layers.
For the filling: Spread the jam over the bottom and middle cake layers and stack the cakes back together. Whip the cream, whipped cream stabilizer and vanilla until stiff then spread over the cakes. Chill. For the garnish: Knead the marzipan and powdered sugar together and tint with food coloring. Roll out thinly then use to decorate the cakes. Sprinkle with toasted almonds to serve.
