Festive Marzipan Rosehip Cake
Cake
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Cook Time
2 h 55 min
Servings
12
Difficulty
Medium
Prep Time
75 Min
This Thermomix® recipe for Festive Marzipan Rosehip Cake is ready in 2 h 55 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This festive marzipan rosehip cake is a real eye-catcher on any coffee table! The juicy sponge base, refined with marzipan, harmonizes wonderfully with the creamy curd filling and the fruity rosehip aroma. A hint of gingerbread spice provides a Christmas touch. The cake is a bit more elaborate to prepare, but the result is worth every effort. It is particularly suitable for festive occasions such as Christmas or birthdays. The decoration with rosemary sprigs, sugar pearls and gold glitter makes it a true work of art. I recommend serving the cake well chilled so that the cream retains its firmness.
Ingredients (20 ingredients)
-
40 g Butter
-
100 g Marzipan raw material
-
5 piece Egg(s), size M
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1 Prise(n) Salt
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75 g Sugar
-
100 g Flour
-
50 g Cornstarch
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1 tsp Baking powder
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500 g Low-fat curd cheese
-
70 g Honey, liquid
-
2 tsp Gingerbread spice
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2 Pck. Cream stiffener
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250 g Whipping cream
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340 g Rosehip jam extra
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1 etwas Food coloring orange
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1 etwas Food coloring brown
-
8 piece Rosemary sprig(s) young
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1 etwas Sugar pearls golden
-
1 etwas Sugar pearls white
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1 etwas Gold glitter edible
Preparation (15 steps)
Melt butter
Put 40 g butter into the mixing bowl and melt for 3 min./50°C/speed 1.
Grate marzipan
Roughly chop 100 g of marzipan raw material into pieces in the mixing bowl and chop for 5 sec./speed 5. Transfer and set aside.
Whisk egg whites
Insert the butterfly. Put 5 egg whites and 1 pinch of salt into the mixing bowl and whisk until stiff for 3 min./speed 3.5. Gradually sprinkle in 50 g of sugar through the lid opening.
Prepare egg yolk mixture
Remove the butterfly. Put 5 egg yolks, 2 tbsp of hot water and 25 g of sugar into the mixing bowl and beat until creamy for 5 min./speed 3.
Add marzipan
Add grated marzipan to the egg yolk mixture in the mixing bowl and stir in for 10 sec./speed 2.
Mix dry ingredients
Mix 100 g flour, 50 g cornstarch and 1 tsp baking powder in a separate bowl.
Prepare sponge dough
Briefly add the flour mixture to the egg yolk-marzipan mixture in the mixing bowl and stir in for 10 sec./speed 3. Carefully fold in the egg whites with a spatula. Mix melted butter with 2 tbsp of the sponge mixture, then carefully fold into the remaining sponge mixture.
Bake sponge
Pour the mixture into a springform pan (20 cm Ø) lined with baking paper and smooth it out. Bake in a preheated oven (electric oven: 180 °C / convection oven 160 °C) on the middle rack for approx. 25 minutes. Remove and let cool in the tin on a wire rack.
Cut sponge
Remove the sponge from the tin and cut horizontally into 2 pieces.
Prepare curd cream
Put 500 g low-fat curd cheese, 70 g liquid honey, 2 tsp gingerbread spice and 1 packet of cream stiffener into the mixing bowl and stir in for 1 min./speed 4.
Whip cream
Clean mixing bowl. Insert the butterfly. Put 250 g whipping cream and 1 packet of cream stiffener into the mixing bowl and whisk until stiff for 2 min./speed 3.5.
Fold in cream
Remove the butterfly. Carefully fold the whipped cream into the curd cream with a spatula.
Layer cake
Place a cake ring around the bottom sponge base. Spread with 70 g rosehip jam extra. Spread 1/3 of the curd cream on top. Layer 2nd base, 70 g rosehip jam extra and 1/3 curd cream on top. Finish with the 3rd base. Refrigerate cake for approx. 30 minutes.
Prepare rosehip cream
Mix remaining cream with 40 g rosehip jam extra, color rosehip color with orange and brown food coloring.
Decorate cake
Remove the cake from the ring and spread with the rosehip cream. Fill the remaining rosehip jam extra into a disposable piping bag, cut off a small tip and spray “drip-like” onto the top edge of the cake so that drops run down the side. Wash the rosemary sprigs and pat dry well. Place on the cake to form a large fir tree and several smaller fir trees on the edge of the cake. Shortly before serving, decorate with sugar pearls and a little gold glitter.
Finished cooking? Great! 🎉
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Created by
Marie Schmitz
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Eggs
- Milk
- Nuts
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