Margaretenkuchen
Margaretenkuchen is a recipe with fresh ingredients from the cake category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g butter
- 100 g marzipan base
- 140 g sugar
- 6 Eggs
- 0.5 vanilla bean (pulp)
- 80 g cornstarch
- 120 g flour
- 100 g apricot jam
- 100 g red currant jelly
Instructions
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1.
Knead the butter, marzipan base and one-third of the sugar into a dough and transfer it to a bowl.
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2.
Separate the eggs. Gradually stir the vanilla pulp and yolks into the butter‑marzipan mixture.
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3.
Beat the egg whites until stiff peaks form, then gradually fold in the remaining sugar. Gently fold in one third of the meringue, then carefully incorporate the rest.
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4.
Whisk together the flour and cornstarch and fold them into the batter.
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5.
Grease a 26 cm springform or margarete pan and pour the dough in, smoothing the surface.
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6.
Bake in a preheated oven at 200 °C (gas stove level 3) for 55–60 minutes.
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7.
Let the cake cool slightly in the pan, then carefully remove it and set it on a cooling rack to chill completely.
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8.
Warm apricot jam with two tablespoons of water, strain through a sieve, and brush the cake thinly. Let it set.
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9.
Heat the red currant jelly and decorate the center of the cake with it. Allow to cool.
