Currant Marzipan Cake from Sarah
by Editorial Staff
Summary
| Prep Time | 1 hr 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 grams sugar
- 1 egg (s)
- 1 lemon (s), the grated zest
- 500g flour
- 1 teaspoon Baking powder
- 500 g currants
- 100 g marzipan paste
- 25 g powdered suar
- Fat, for the shape
Print Recipe
Pin Recipe Instructions
- Mix the butter and sugar until creamy. Add egg and lemon zest and stir in.
- Mix the flour and baking powder and stir half into the butter and sugar mixture. Knead in the remaining flour with your hands and work everything into crumble.
- Press two thirds of the crumble into a greased springform pan (26 cm diameter). Prick the bottom several times with a fork. Pre-bake in a preheated oven (electric stove: 200 °, convection: 175 °, gas level 3) for about 20 minutes.
- In the meantime, wash the currants, drain them and remove them from the panicles with a fork. Knead the marzipan and powdered sugar and roll out into a plate (approx. 20 cm diameter).
- Let the base cool down a little, place the marzipan plate on top. Sprinkle with the currants and spread the remaining crumble on top.
- Bake in the oven at the same temperature for about 35 minutes. Serve with a dollop of whipped cream.
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