John Myers
Apricot Marzipan Cake
The perfect apricot marzipan cake recipe with a picture and simple step-by-step instructions.
- 150 g Soft butter
- 200 g Sugar white
- 1 packet Vanilla sugar
- 6 Free range eggs
- 1 pinch Salt
- 1 packet Lemon zest
- 350 g Flour
- 1 packet Baking powder
- 200 g Marzipan raw mass
- 1 Can Apricot drained weight 240 grams
- 100 g Whole milk couverture
- Put the apricots in a colander and drain. Cut the raw marzipan mixture into small cubes.
- Mix the butter, sugar, vanilla sugar, lemon zest, salt and eggs in a mixing bowl and beat until frothy. Add the marzipan cubes and stir in.
- Mix the flour and baking powder and gradually stir in. Cut the apricots into cubes and fold into the batter. Now put the dough in the prepared springform pan and smooth it out.
- Place the cake in the (convection) oven preheated to 175 degrees and bake for approx. 65 – 70. (Chopsticks sample) After the baking time, take it out of the oven, let it cool down for 15 minutes, remove the edge of the springform pan and let it cool down.
- Place the cooled cake on a cake plate. Melt the couverture over a water bath and brush the cake with it.
Facebook Comments