John Myers
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Lübeck Marzipan Cake
The perfect lübeck marzipan cake recipe with a picture and simple step-by-step instructions.
For the hazelnut cream:
- 450 ml Whipped cream
- 50 g Sugar
- 15 ml Hazelnut oil
- 2 leaf Gelatin
- 1 packet Cream stiffener
- 5 Pc. Roasted hazelnut
For the marzipan mousse:
- 200 g Marzipan raw mass
- 2 leaf Gelatin
- 125 ml Milk
- 2 tbsp Amaretto
- 1 Pc. Egg
- 200 g Whipped cream
For the waffle batter:
- 170 g Flour
- 130 g Sugar
- 1 packet Vanilla sugar
- 1 Pc. Egg
- 60 g Butter
- 125 ml Water
- Heat a little whipped cream for the hazelnut cream. Soak the gelatine in cold water and then stir in the warm whipped cream. Mix with the remaining ingredients and place in an espuma bottle. Place in the refrigerator until serving.
- Slowly heat the marzipan mixture with the milk and stir well. Soak the gelatine in cold water and then stir it into the warm marzipan milk. Separate the egg and add the yolks with the amaretto to the marzipan mixture. Beat the egg white and the cream separately. Let the marzipan mixture cool to room temperature and then carefully fold in the beaten egg white and cream. Now chill the mass for at least 6 hours. Put in a piping bag to serve.
- For the waffle batter, mix all the ingredients together well and chill for at least 12 hours. Bake in a croissant machine and cut to the desired size. Break the leftovers from the cut into small pieces, we need these for the crunchy middle class.
- Spray the hazelnut cream on the waffle. Then distribute the waffle crunch evenly and apply the marzipan mousse with the piping bag. Finally, grate a hazelnut over the dessert with a fine grater.
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