Leckere Marzipantorte - Lockerer Biskuit mit Sahnecreme, Aprikose und Krokant / unglaublich lecker

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.

Prepare the biscuit base by beating the egg whites until stiff peaks form.

In a separate bowl, mix the egg yolks with sugar and vanilla sugar until creamy.

Sift together the flour, cornstarch, baking powder, and salt, then fold into the egg mixture.

Gently fold in the beaten egg whites until combined.

Pour the batter into a prepared baking pan and bake until golden and a toothpick comes out clean.

Allow the biscuit to cool completely before slicing into layers.

For the cream, whip the cold heavy cream with the cream stabilizer until stiff peaks form.

In another bowl, mix the mascarpone and quark with the remaining cream stabilizer and powdered sugar until smooth.

Add the apricot fruit spread and mix well.

Layer the biscuit with the cream mixture, adding mandarin oranges and chocolate drops between the layers.

Cover the entire cake with the remaining cream and smooth it out.

Roll out the marzipan with powdered sugar and cover the cake with it.

Decorate with additional apricot fruit spread and sprinkle with hazelnut brittle.

Cooking Techniques

Spice Level:

Dietary

Allergens