John Myers
Spanish Vanilla Cake
The perfect spanish vanilla cake recipe with a picture and simple step-by-step instructions.
- 100 g Dark chocolate
- 1 Vanilla pod
- 100 g Marzipan
- 5 Eggs (M)
- 75 g Sugar
- 150 g Soft butter
- 150 g Whole milk yogurt
- 1 tsp Down. Lemon peel
- 150 g Flour
- 1 tsp Baking powder
- 50 g Chopped almonds
- 2 tbsp Apricot jam
- 150 g Dark chocolate couverture
- 1 tbsp Chopped pistachio nuts
- Preheat the oven to 180 degrees (convection: 160 degrees). Chop the chocolate, scrape out the pith. Grate the marzipan.
- Separate eggs. Beat egg whites with salt and 25 grams of sugar until stiff. Mix butter, remaining sugar (50 g.), Egg yolk, marzipan, vanilla, lemon zest and yoghurt to a creamy mixture. Mix the flour with baking powder, stir into the egg yolk mixture with the chopped chocolate and almonds. Fold in the egg whites. Pour the dough into a greased dish.
- Bake the cake in the oven for about 50 minutes. Take out, let cool. Turn the cake out of the pan and let it cool down.
- Heat the jam, strain through a sieve. Glaze the cheese with it. Roughly chop the couverture, melt in a bowl over a hot water bath. Cover the cake with it, sprinkle with the chopped pistachio nuts, let the couverture set.
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