Heart to marzipan
Instructions
Prepare the sweet; work the cream butter and gradually add the sugar, vanilla sugar, eggs, salt, spices, cocoa sifted, finely chopped chocolate and honey.
Knead the flour spoon, mixed and sifted with wheat starch, and add to the baking powder sifted.
If the mixture is too thick, add some milk.
Put the mixture into a mold to heart (26 x 24 cm) with the bottom of the buttered and lined with greaseproof paper and level with the back of a wet spoon in cold water.
Bake in the lower part of a preheated oven at 180 degrees for 50-60 minutes.
Prepare now marzipan.
Put into a bowl the almonds, icing sugar, lemon juice and egg white and stir really well until you get a marzipan cake, wrap it up in wax paper and place it in the refrigerator for 2 hours.
Prepare the pastry cream by substituting half of milk with Creme Fraiche.
Cut the cooled cake into two layers, spread the custard on the bottom layer, close the cake and brush the surface with the jam to the strainer.
With a rolling pin roll out the marzipan on the table sprinkled with icing sugar and covered with it all over the surface of the heart.
Prepare the glaze by mixing the icing sugar with the egg whites and pour on top of marzipan, spreading it to the edges of the heart with the help of a knife.
Decorated with the seals of sugar.
Ingredients and dosing for 6 persons
- For the dough:
- 150 g of butter
- 150 g of sugar
- 1 sachet of vanilla sugar
- 3 eggs
- 1 pinch of salt
- 1/2 teaspoon of cinnamon powder
- 1/2 teaspoon of cloves powder
- 30 g of bitter cocoa
- 100 g of finely chopped dark chocolate
- 2 tablespoons of honey
- 225 g of flour
- 50 g of wheat starch
- 1 sachet of baking powder
- 5 tablespoons of milk
- Butter for the mould
- For marzipan:
- 200 g of peeled almonds and finely chopped
- 180 g of icing sugar
- 3 tablespoons of lemon juice
- 1 egg whites
- For the filling:
- 250 g of custard
- For garnishing:
- 3 tablespoons of marmalade
- 200 g of icing sugar
- 1 egg whites
- For garnishing:
- Colored sugar