John Myers
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Espresso Marzipan Crumb Cake
The perfect espresso marzipan crumb cake recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Very soft margarine
- 3 Pä Espresso powder – cup size
- 120 g Sugar white
- 2 Pä Bourbon vanilla sugar
- 3 Free range eggs
- 100 g Flour
- 100 g Food starch
- 1 Pä Baking powder
Filling:
- 100 g Marzipan raw mass
- 200 ml Cream
- 300 g Sour cream
- 1 Pä Bourbon vanilla sugar
- 1 tbsp Sugar
Aside from that…
- 1 tbsp Baileys
- 1 Pä Instant espresso powder
- 2 tbsp Cocoa powder
- 2 tbsp Powdered sugar
Dough:
- Mix the margarine with the espresso powder. Mix the eggs with the sugar and vanilla sugar well. Then stir in the flour, cornstarch and baking powder and finally fold in the espresso margarine.
- Sorry, I forgot: Put the dough in a springform pan and bake at 175 ° C for about 30 minutes … top and bottom heat … let cool down …
- Then scoop out the bottom with a spoon and leave a rim. Set aside the crumbs in a large bowl. Sprinkle the hollowed floor with Baileys.
For the filling
- Puree the marzipan mixture and cream with the magic wand (it takes a while). Mix the sour cream with a little milk until soft and fold in the marzipan cream. Mix in the sugar and vanilla sugar.
- Add the mixture to the crumbs, mix well and brush into the hollowed-out floor in a dome shape.
- Finally, sieve the espresso powder, cocoa and powdered sugar over the cake …
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