John Myers
Gluten-free Hazelnut Cake with Marzipan
The perfect gluten-free hazelnut cake with marzipan recipe with a picture and simple step-by-step instructions.
For decoration
- 120 g Ground hazelnuts
- 6 Eggs
- 2 packet Vanilla sugar
- 180 g Stevia
- 220 g Butter
- 200 g Marzipan raw mass
- 200 g Chocolate
- Fondant
- Mix the eggs with the stevia (normal sugar) until frothy. Add the butter, the vanilla sugar and the marzipan mixture. Break the marzipan mixture into small pieces and stir everything well until a creamy mixture is created and the marzipan has “dissolved” well.
- Fold in the ground almonds and ground hazelnuts and put everything in a greased springform pan.
- Bake at 160 degrees for about 35-45 minutes – do a stick test Let the gluten-free hazelnut-almond cake “rest” for a few minutes in the oven on display.
- Let the hazelnut-almond cake cool down and place on a wire rack and let it cool down well on BOTH sides. I wanted to save time and put it “half-cooled” on the baking paper and let the chocolate glaze run over it. Since the gluten-free cake was not completely cooled down, I can no longer get my cake off the baking paper without breaking it! But still: super tasty 🙂
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