Mirabelle-Marzipan Cake

Ingredients

• 200 g Flour
• 50 g millet (finely ground)
• 80 g sour cream
• 2 tbsp honey
• 1 pinch salt
• 0.5 tsp vanilla
• 100 g chilled butter
• butter (for the pan)
• breadcrumbs (for the pan)
• 70 g almonds
• 750 g mirabelles
• 100 g honey
• 1 tbsp mirabelle brandy
• 3 egg whites
• 1 pinch salt
• 150 g chopped almonds

Instructions

1. 1.

   Knead all ingredients for a smooth dough, shape into a ball and wrap in foil to chill for 1 hour. Preheat the oven to 200-220°C and grease the springform pan with butter and dust it with breadcrumbs.

2. 2.

   Press the dough into the pan, form a well‑topped edge about 1 cm high, and prick the bottom several times with a fork. Bake on the middle rack for 20–25 minutes and let cool slightly.

3. 3.

   Meanwhile, blanch the almonds in boiling water, shock them, peel and dry thoroughly. Wash, dry and pit the mirabelles. Pulse the almonds in a blender or food processor until fine, adding 70 g honey and the mirabelle spirit while blending.

4. 4.

   Beat the egg whites with salt to stiff peaks and fold in the remaining honey. Preheat the oven to 220–230°C. Mix half of the meringue with marzipan, spread it over the cake base and arrange the mirabelles on top.

5. 5.

   Spoon the remaining meringue into a piping bag fitted with a star tip and pipe a lattice over the cake. Sprinkle chopped almonds over the lattice and bake for 15–20 minutes on the middle rack until lightly browned.

6. 6.

   Slide the cake onto a cooling rack and let it cool completely. The mirabelle marzipan cake tastes best when fresh.