Recipe for making a three-layer cake with pistachios, marzipan and chocolate icing. This stunning cake with marzipan roses will decorate your celebration.
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.
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