Cherry Marzipan Cake with Chocolate Sprinkles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For covering:
- 2 glasses sour cherries, pitted, 370 g drained weight each
- 150 g marzipan paste
For the dough:
- 250 g mararine
- 200 g suar
- 4 egg (s)
- 300 g wheat flour
- 50 g cornstarch
- 3 teaspoons, leveled baking powder
- 4 tablespoon heavy cream
- Grease for the tin
For the sprinkles:
- 150 g wheat flour
- 100 g suar
- 1 tablespoon vanilla sugar
- 2 tablespoon, leveled cocoa powder
- 1 pinch cinnamon
- 100 g mararine
- some vanilla pod (s), ground
Print Recipe
Pin Recipe Instructions
- Drain the sour cherries. The juice is not required for this recipe, but it can be frozen very well (e.g. for jelly).
- Cut the marzipan into small pieces, this allows a very even distribution over the entire cake. If you like, you can also pick the marzipan and distribute it, it is then not quite as even.
- For the dough, briefly stir the margarine in a bowl until foamy, preferably with a mixer. Then add the sugar and stir to an even mass. Gradually stir in the eggs.
- Mix the flour, cornstarch and baking powder in a bowl and sift over the butter and egg mixture. Also stir in until a smooth dough is formed. Add 4 tablespoons of cream to this so that it becomes a little smoother.
- Spread the dough on a greased baking sheet (30 x 40 cm). It is better to use a greased baking sheet instead of parchment paper, as the parchment paper constantly slips with it when it is spread.
- Spread the drained cherries and marzipan on the dough.
- Preheat the oven to 170 ° C (hot air).
- For the crumble, process the flour, sugar, vanilla sugar, cocoa powder, margarine, cinnamon and the dried vanilla pod into a crumbly dough. Distribute this in relatively fine crumbs evenly on the cherries and marzipan and bake for about 25 minutes.
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