Name: Mini Marzipan Cakes
Total time: 1 h
Yield: 8
Ingredients: 100 grams Marzipan; 4 Eggs; 100 grams Sugar; 1 packet Vanilla sugar; 100 grams Pastry flour; 2 teaspoons Baking powder; 100 grams ground almonds; 125 grams mixed fruit Jam; 400 grams Whipping cream; 50 grams Sugar; each packet of cream stabilizer and Bourbon vanilla; 100 grams Marzipan; 50 grams sifted Powdered sugar; various Food coloring; 50 grams toasted chopped almonds

Ingredients

for 8 servings 6 or 8 round cakes

For the sponge cake

100 grams Marzipan

4 Eggs

100 grams Sugar

1 packet Vanilla sugar

100 grams Pastry flour

2 teaspoons Baking powder

100 grams ground almonds

For the filling

125 grams mixed fruit Jam

400 grams Whipping cream

50 grams Sugar

each packet of cream stabilizer and Bourbon vanilla

For the garnish

100 grams Marzipan

50 grams sifted Powdered sugar

various Food coloring

50 grams toasted chopped almonds

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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.