Rezept Aprikosen-Marzipan-Torte | Fondanttauglich

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with a similar richness.

marzipan

🥗Healthier: almond paste

💰Cheaper: homemade marzipan

Almond paste is less sweet and can be made at home for cost savings.

Preheat the oven to 350°F (175°C).

Grease and flour two round cake pans.

In a bowl, mix cake flour, baking powder, and almond flour.

In a separate bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and milk until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Divide the batter evenly between the prepared pans.

Bake for 25-30 minutes, or until a toothpick comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Roll out marzipan on a surface dusted with powdered sugar until thin.

Once the cakes are cool, spread a layer of fruit preserves on top of one cake layer.

Place the second layer on top and cover the entire cake with a thin layer of heavy cream.

Carefully drape the marzipan over the cake, smoothing it out.

Trim any excess marzipan and decorate with slivered almonds and edible gold leaf.

Chill the cake in the refrigerator for at least 30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens