John Myers
Strawberry Marzipan Cake
The perfect strawberry marzipan cake recipe with a picture and simple step-by-step instructions.
- 150 gr Marzipan
- 100 gr Pistachios
- 4 st Eggs
- 270 gr Sugar
- 500 gr Yogurt
- 500 gr Cream
- 140 g Flour
- 1 Tl. Baking powder
- 100 gr Powdered sugar
- 100 gr Rum and orange juice
- 4 Tablespoon Advocaat
- 1 Tablespoon Lemon
- Beat the egg whites with a pinch of salt and 120 grams of sugar to form snow. Fold in the egg yolk, add flour and baking powder, put the dough in a mold and bake at 175 degrees for 30 minutes. Cool down and cut once. Brush the bottom with marmalade. Put a base on a cake plate, grind the pistachios finely, 75 gr with marzipan, 2 tablespoons. Knead the rum and 100 grams of powdered sugar, cut in half and roll out each half into a 26 cm circle, place on the bases.
- Soak and dissolve the gelatine, mix the yoghurt, lemon, eggnog, 150 grams of sugar with vanilla and stir in the gelatine. Fold in 300 grams of cream. Place on the bottom, place the second bottom with the marzipan side on top and place in the refrigerator overnight. The next day, whip the rest of the cream and coat the cake with it. Garnish with strawberries, pistachios and almonds.
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