Marzipan Cake with Chocolate Filling

A simple but delicious cake recipe:

cooled semi-sweet chocolate glaze Fat for for for the mold Yield: For the Krem Yield: For the topping and garnish 1 pck. Ck. Chocolate Decorating Leaves

To make the dough, cream the butter or light butter, sugar and vanilla sugar, add the eggs in order, then add the cooled almond kernels, flour, cooking chocolate, baking powder and salt. Finally, add the milk and stir well. Pour the batter into a well-greased cake springform pan (26 cm ø) and bake at 180 to 200 °C (gas: level 3) for 45 to 50 minutes. Cool, then cut twice. In the meantime, prepare the cream: Let cooking chocolate melt, cool a little. Fold in crème fraîche by tablespoonfuls until a thick creme is obtained. Spread the cream on all three cake plates and place them on top of each other.

For the topping, knead the raw marzipan mixture with the powdered sugar in detail, roll out thinly and place over the cake so that the edge is also covered. Garnish with stiffly beaten cocoa powder, covering cherries, whipped cream and chocolate decorative leaves.

Makes 12 pieces.

50 min.

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