Cherry and Marzipan Cake with Almond Brittle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg cherry (s), fresh OR:
- 2 glasses sour cherries, (70ml each)
- 2 tablespoon flour
- 200 g marzipan paste
- 1 teaspoon flour
For the dough:
- 250 g flour
- 3 teaspoons, leveled baking powder
- 250 g butter, soft
- 200 g suar
- 1 point vanilla sugar
- some lemon peel, untreated
- 1 pinch (s) salt
- 75 g cornstarch
- 4 large egg (s)
For covering:
- 100 g butter
- 100 g suar
- 150 g almond sticks
Print Recipe
Pin Recipe Instructions
- Grease a drip pan and dust with flour. Prepare fresh cherries or let the cherries drain well from the glass. Cut the marzipan into small pieces and mix with 1 teaspoon flour.
- Mix 250 g butter, 200 g sugar, vanilla sugar, lemon zest and salt with the mixer until creamy. Stir in eggs one at a time. Mix 250 g flour, starch and baking powder and stir in briefly.
- Spread the batter on the drip pan. Mix the cherries and 1-2 tablespoon flour. Spread the cherries and marzipan on the dough. Bake in the preheated oven (electric stove: 175 degrees, convection: 150 degrees, gas: level 2) for about 20 minutes.
- Melt 100 g butter. Stir in 100 g sugar and almonds. Let cool down for about 5 minutes. Spread as blobs on the dough. Bake for another 20 minutes at the same temperature. Let cool down. Every oven bakes differently, so the baking times are only guidelines.
- In addition: whipped cream.
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