Marzipan Cake with Oranges

Ingredients

• 50 g butter
• 1 yolk
• 40 g sugar
• a pinch of salt
• 80 g flour
• flour (for dusting)
• 4 eggs
• 3 drops bitter almond flavor
• 100 g sugar
• 50 g flour
• 50 g cornstarch
• 0.5 tsp Baking powder
• 50 g ground almonds
• 4 untreated oranges
• 100 g marzipan base
• 30 g powdered sugar
• 300 g orange jam
• 300 ml heavy cream (at least 30 % fat)
• 1 packet Bourbon vanilla sugar
• 2 packets whipped cream stabilizer
• 1 untreated orange (zest)
• a pinch of gingerbread spice
• 300 g marzipan sheet from the roll (one sheet)
• candied fruit such as oranges or cherries

Instructions

1. 1.

   Whisk butter with yolk, sugar and salt until fluffy. Knead in flour. Cover dough and chill for 30 minutes. Preheat oven to 180 °C (fan). Roll out dough on floured surface. Line springform base with parchment paper. Place dough on the form and bake for about 12 minutes. Remove from oven and cool. Separate eggs; beat whites with 2 Tbsp cold water and almond flavor until stiff, gradually adding sugar. Fold in yolks. Sift flour and cornstarch over mixture and fold in baking powder and almonds. Pour batter into parchment-lined springform and bake for about 25 minutes. Remove from oven and cool, then cut horizontally twice.

2. 2.

   Peel oranges thickly to remove the white pith. Cut out segments between the membranes and catch the juice that drains out. Knead marzipan with powdered sugar, roll it to the size of the springform and trim straight edges.

3. 3.

   Place a shortcrust base on a springform ring or cake ring. Reduce jam and captured orange juice for 5 minutes; brush shortcrust with 3–4 Tbsp jam. Top with marzipan sheet. Brush thinly with jam again. Place sponge layer on top. Distribute half of the orange segments over it. Whip cream with vanilla sugar, stabilizer and orange zest until stiff. Spread half of the whipped cream over the cake, cover with second layer, add remaining orange segments and the rest of the cream, then cover with third layer. Chill for at least 3 hours. Warm remaining jam once more. Remove ring, coat entire cake thinly with jam, place marzipan plate on top and press firmly all around. Trim excess marzipan if needed. Decorate with candied fruit and serve in slices.