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easy &quick

Marzipan Cake

QimiQ Benefits

  • Prevents moisture migration, sponge base remains fresh and dry
  • Quick and easy preparation
  • Foolproof
  • Can be frozen and defrosted without loss of quality

Minutes

15

Difficulty

easy

Marzipan Cake
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Ingredients

For 12 portions, 26 cm Ø springform cake tin

  • For the cake base

  • 2

    Egg(s)

  • 80g

    Marzipan (almond paste), finely diced

  • pinch(es)

    Salt

  • 1sachet(s)

    Vanilla sugar

  • 5g

    Lemon peel

  • 5g

    Orange zest

  • 3tbsp

    Flour

  • 2tbsp

    Almonds, grated

  • 30ml

    Rape seed oil

  • 0.5tsp

    Baking powder

  • For the cream

  • 100ml

    Milk

  • 100g

    Honey

  • 200g

    Marzipan (almond paste)

  • 500g

    QimiQ Classic, unchilled

  • 4cl

    Amaretto

  • 250ml

    Cream 36 % fat, whipped

Preparation

  1. Pre-heat the oven to 160° C (conventional oven).
  2. For the cake base, whisk the eggs, marzipan, salt, vanilla sugar and lemon and orange zest together until fluffy. Slowly add the oil. Carefully fold in the flour, baking powder, almond mixture.
  3. Pour the mixture into a pre-prepared cake tin and bake in the hot oven for approx. 35 minutes.
  4. For the cream, bring the milk, honey and marzipan to the boil. Blend until smooth and allow to cool. Whisk QimiQ Classic smooth. Add the marzipan mixtuer and Amaretto and mix well. Fold in the whipped cream.
  5. Spread the cream onto the cake base and chill for at least four hours (preferably over night).
Some doughy looking food

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