John Myers
Hazelnut and Marzipan Cake
The perfect hazelnut and marzipan cake recipe with a picture and simple step-by-step instructions.
- 300 g Flour
- 150 ml Rapeseed oil
- 500 ml Soy milk liquid
- 200 g Ground hazelnuts
- 160 g Sugar
- 1 packet Baking powder
- 1 packet Bourbon vanilla sugar
- 1 packet Custard powder cream flavor
- 1 packet Soy whipped cream
- 400 g Marzipan raw mass
- 50 g Powdered sugar
- Knead the flour with oil, 200 ml soy milk, 100 g hazelnuts, 100 g sugar, baking powder and vanilla sugar. Spread in a springform pan and bake at 180 ¤ C for 40 minutes.
- The cake must then cool for 20 minutes, preferably in the refrigerator.
- During this time you prepare the pudding mixture: Bring 250 ml soy milk to the boil. Mix the pudding powder with the remaining sugar and 50 ml soy milk and add to the hot soy milk. Bring to the boil again and remove from the stove. Stir in the cream and remaining hazelnuts and spread on the cake base.
- Now the cake has to be in the freezer for at least 1 hour.
- Knead the marzipan with the powdered sugar and roll out as thinly as possible. “Cover” the cake with it and straighten the edges. Decorate as you wish.
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