Marzipan cake
Instructions
Prepare the pan by Spain as indicated in the recipe, adding almonds to the mixture before you add the yeast.
When the cake is cooked, let it sit for a whole night, then cut horizontally to make three equal discs.
Place the base plate on a serving dish, with a inzuppatelo mixture obtained by mixing in a bowl the sugar syrup and liquor, then cover with one-third of raspberry jam, sieved.
Lean on the second disc, inzuppatelo and farcitelo in the same way, then cover with the last dough.
In a bowl mix the almond paste with the sugar, then add the egg yolks, one at a time, and place half of mixture in a pastry pocket with star-shaped nozzle.
The rest of the mixture diluted with a few tablespoons of sugar syrup and spread it on the entire surface of the cake.
Sprinkle the edges of cake with almond flakes, then decorate the surface with the almond paste is made out of canvas, forming Pocket 14 drops arranged in a radial pattern and some central rosette.
Pass the pie under the grill for 4-5 minutes, or just enough to Brown the almond paste.
Put the remaining Marmalade in a pocket of clean canvas with smooth opening and spread it within the ' drops '.
To make it even more valuable the appearance of this magnificent cake, you can Polish the almond paste with arabica gum dissolved in a little water.
Ingredients and dosing for 14 persons
- 1 spain quick sponge cake (see recipe)
- 60 g of almonds
- To fill:
- 250 g of raspberry jam
- 2 cl of raspberry liqueur
- 2 cl of sugar syrup
- For garnishing:
- 400 g of almond paste
- 100 g of sugar
- 6 egg yolks
- A few tablespoons of sugar syrup
- 80 g of almond flakes