Folders are a nice way to group recipes for better use and quicker access. You can create collections or cookbooks and share those with others.
Preview
Sie müssen angemeldet sein um dieses Feature zu nutzen.
Jetzt
registrieren
oder
einloggen
QimiQ
Benefits
Alcohol stable and does not curdle
Full taste with less fat content
No additional gelatin required
Quick and simple preparation
25
medium
Ingredients for 12 portions
For the cake base
4
Egg yolk(s)
50
g
Marzipan,
grated
0.5
Orange(s),
juice and finely grated zest
2
cl
Amaretto
Green food coloring
4
Egg white(s)
80
g
Sugar
1
pinch(es)
Salt
100
g
AP Flour
80
g
Almonds,
grated
0.5
sachet(s)
Baking powder
For the cream
250
g
QimiQ Classic,
room temperature
80
g
Powdered sugar
4
cl
Whisky
1
tsp
Instant coffee powder
125
ml
Whipping cream 36% fat,
beaten
To decorate
500
g
Marzipan
Green food coloring
Method
1.
For the cake base: using a steam bath, beat the egg yolks with the marzipan, orange juice, orange zest and Amaretto until fluffy.
2.
Continue to whisk over a cold water bath until the mixture cools down. Stir in the food colouring.
3.
Whisk the egg whites with the sugar and salt until stiff.
4.
Combine the flour with the almonds and baking powder. Fold the flour mix and the beaten egg whites into the marzipan mixture alternately. Fill the dough into a springform (10 inch) and bake in a pre-heated oven at 320°F (air convection oven).
5.
Slice the chilled sponge base into three layers.
6.
For the cream: whisk the unchilled QimiQ Classic smooth. Add the powdered sugar, whisky and instant coffee powder and mix well.
7.
Spread each cake layer with the cream and sandwich together. Cover the top and sides of the cake with the remaining cream. Chill for at least 4 hours, preferably over night.
8.
Knead the marzipan with the food coloring and roll out thinly.
9.
Place the marzipan sheet onto the cake and press gently. Cut off any excess around the bottom edge of the cake. Decorate as desired and serve.
