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
Cherry and Marzipan Cake with Almond Brittle
Cherry and Marzipan Cake with Almond Brittle

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. In addition: whipped cream.

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