Recipe for making a three-layer cake with pistachios, marzipan and chocolate icing. This stunning cake with marzipan roses will decorate your celebration.
Summary
| Cook Time | 4 hour |
| Total Time | 4 hour |
| Course | Dessert |
| Servings (Default: 8) |
Ingredients
Ingredients- Sugar – 1 2/3 Glasses
- Flour – 2 Glasses
- Baking powder – 1
- Salt – 0.5 Teaspoon
- Butter – 240 grams (unsalted, room temperature)
- Vanilla extract – 2 Teaspoons
- Eggs – 5 Pieces
- Almond paste – 240 Grams
- Corn Syrup – 0.25 Cup
- Bitter chocolate – 450 Grams
- Apricot Jam – 0.75 Cup
Print Recipe
Pin Recipe Instructions
- Make a cake. Preheat oven to 175 degrees. Grease 3 round cake tins. Line each with a round piece of parchment or waxed paper, grease the paper with oil. Place the pistachios on a baking sheet and bake in a preheated oven for 7-10 minutes. Put on a dish and refrigerate completely. Chop the pistachios finely and set aside 1/4 cup for garnish. Place the remaining 3/4 cup pistachios in a food processor. Add sugar and chop. Place in a large bowl and add flour, baking powder and salt. Beat with a mixer on low speed for 30 seconds. Add butter, milk, vanilla extract and beat with a mixer on low speed. Increase speed to medium and beat for 2 to 3 minutes. Add beaten eggs in 2 or 3 passes and beat together after each addition.
- Divide the dough between three forms. Bake for about 25 minutes. Let cool for 10 minutes. Remove parchment and allow to cool completely.
- Place the almond paste in a large bowl. Beat with a mixer on low speed to soften the paste. Add the icing sugar and corn syrup and beat until smooth. Wrap in plastic and let sit at room temperature for 1-2 hours. Make frosting. Grind the chocolate on a coarse grater and put in a bowl. Bring the cream to a boil in a saucepan. Pour the hot cream over the chocolate and let stand for 5 minutes. Beat until smooth.
- Roll out one third of the marzipan on a lightly powdered work surface, into a 3 mm thick circle. Cut off excess with a knife. Form 2 more circles from the remaining marzipan. Save the leftovers to decorate the cake.
- Place one crust on a serving plate, flat side up. Brush 1/3 cup jam, leaving a 6mm border around the edges. Put one circle of marzipan on top, pour 1/3 cup of glaze. Make 2 more similar layers of cake layers, marzipan and glaze.
- Grease the whole cake with icing – top and sides. Decorate the cake with marzipan roses and pistachios.
Bon appetit!
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