Geneva Cherry Slices with Marzipan
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 340 g butter, soft
- 8 egg (s)
- 340 g suar
- salt
- 1 packet vanilla sugar
- 200 g marzipan paste
- 1 packet baking powder
- 450 g flour
- 1 glass sour cherries, pitted, approx. 370 g
- 75 g powdered suar
- 2 tablespoon lemon juice
- 3 tablespoon jam for spreading
Print Recipe
Pin Recipe Instructions
- Freeze the marzipan for a short time. Take out and grate with a grater.
- Mix together the softened butter, eggs, sugar, salt and vanilla sugar. Stir in the marzipan. Fold in the flour and baking powder.
- Grease a baking sheet and sprinkle with breadcrumbs, put half of the dough on top. Drain the sour cherries and distribute them evenly on the dough. Pour the remaining batter onto the cherries. Bake in the preheated oven at 200 ° C top / bottom heat for approx. 20 minutes on the middle rack.
- If the cake still shows a dent in the middle after the specified baking time, then bake for another 5 minutes until the top of the cake is evenly high - if necessary, another 5 minutes with a little less heat, otherwise the cake will be too dark.
- After baking, brush the cake with warm jam. Make a glaze from powdered sugar and lemon juice and coat the cake with it.
- Warning, the marzipan contains almonds, so nothing for nut allergy sufferers.
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