Mini Marzipan Cakes

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Mini Marzipan Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
686
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories686 kcal(33 %)
Protein16.3 g(17 %)
Fat44.1 g(38 %)
Carbohydrates57 g(38 %)
Author of this recipe:

Ingredients

for
8
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
50 grams
toasted chopped almonds

Preparation steps

1.

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.

2.

Invert the cake onto a wire rack lined with parchment paper. Cut into 6-8 circles then cut each circle into 3 horizontal layers.

3.

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.