John Myers
Ingredients for 1 servings:
- 400 g marzipan paste
- 7 m.-sized eggs
- Powdered sugar, cake icing or chocolate coating
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
Gluten-free and lactose-free cake
For a 24 cm springform pan. Note: If using a large loaf pan or a springform pan with a diameter of 26 cm, increase the ingredients to 500 g marzipan and 8 eggs. Tear the room-temperature marzipan into small pieces and place half of it in a bowl. Add two eggs and then briefly mash everything with a fork. Add the remaining marzipan and continue mashing. Then mix the mixture with the dough hook of the mixer. Continue stirring, adding two eggs at a time and then the last one. Mix until you have a homogeneous, slightly thick dough. Finally, briefly whisk again with the whisk of the mixer. Lightly grease a springform pan and pour in the dough. Bake in a preheated oven at 160 °C (140 °C fan-assisted oven) for ten minutes. Then reduce the temperature to 130 degrees Celsius (110 degrees Celsius with fan-assisted oven) and bake for a further 35-40 minutes. At the end of the baking time, do the skewer test. NOTE: If using a loaf pan, make a small cut lengthwise along the top center after 10-15 minutes (to prevent it from cracking). Remove the now baked cake from the oven and let it cool slightly in the pan. The cake is now ready to serve or, if desired, can be decorated beforehand. For example, melt some cake icing and decorate the top with an irregular, bizarre pattern.
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