Marzipan Poppyseed Cake with Lingonberries

Marzipan Poppyseed Cake with Lingonberries

Cake

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Cook Time

1 h 45 min

Servings

12

Difficulty

Easy

Prep Time

45 Min

Description

This marzipan poppyseed cake with lingonberries is a true delight for special occasions! I especially like to bake it during the Christmas season, but birthdays can also be wonderfully sweetened with it. The combination of juicy poppyseed, fine marzipan and the fruity acidity of the lingonberries is simply unbeatable. The cake is a bit more elaborate to prepare, but every bite makes up for it. The chopped almonds provide an extra crunch. An absolute highlight on every coffee table!

Ingredients (15 ingredients)

  • 9 Stücke Eggs
  • 205 g Sugar
  • 3 Pck. Vanilla sugar
  • 75 g Flour
  • 75 g Cornstarch
  • 2 gestr. TL Baking powder
  • 300 g Marzipan raw material
  • 8 - Bitter almond flavor
  • 100 ml Milk
  • 15 Blatt Gelatin
  • 1000 g Whipped cream
  • 250 g Poppyseed bake (ready-to-bake poppyseed filling)
  • 250 g Wild lingonberries (glass)
  • 100 g Chopped almonds
  • 1 TL Powdered sugar

Preparation (13 steps)

1

Beat eggs, sugar and vanilla sugar

Thermomix® Setting
6 min/99°F/Speed 4 37

Add 9 eggs, 205 g sugar and 3 packs of vanilla sugar to the mixing bowl and beat for 6 min./37°C/speed 4 with the butterfly.

360
2

Mix flour, cornstarch and baking powder

Thermomix® Setting
15 sec/Speed 3

Add 75 g flour, 75 g cornstarch and 2 level tsp baking powder to the mixing bowl and stir in for 15 sec./speed 3.

15
3

Bake dough

Fill the dough into a springform pan (26 cm diameter) and bake in a preheated oven at 175°C top/bottom heat for about 25 minutes. Then let it cool down.

4

Chop marzipan

Thermomix® Setting
10 sec/Speed 6

Put 300 g of marzipan raw material in pieces into the mixing bowl and chop for 10 sec./speed 6.

10
5

Prepare marzipan mousse

Thermomix® Setting
2 min/122°F/Speed 3 50

Add 8-10 drops of bitter almond flavor and 100 ml milk to the chopped marzipan in the mixing bowl and stir for 2 min./50°C/speed 3.

120
6

Soak gelatin

Soak 15 sheets of gelatin in cold water according to package instructions.

7

Whip cream

Thermomix® Setting
3 min/Speed 3,5

Add 1 kg of whipped cream to the mixing bowl and whisk until stiff with the butterfly for 3 min./speed 3.5. Observe the consistency.

180
8

Dissolve gelatin

Thermomix® Setting
2 min/122°F/Speed 2 50

Squeeze out the soaked gelatin and dissolve in a small saucepan over low heat. Alternatively, the gelatin can also be dissolved in the Thermomix®: Add gelatin to the mixing bowl and melt for 2 min./50°C/speed 2.

120
9

Stir gelatin into the marzipan mousse

Thermomix® Setting
30 sec/Speed 3

Stir the dissolved gelatin into the marzipan mousse in the mixing bowl. 30 sec./speed 3.

30
10

Fold in cream

Thermomix® Setting
30 sec/Linkslauf Speed 2 Reverse

Carefully fold the whipped cream into the marzipan mousse. Use the reverse: 30 sec./reverse speed 2.

30
11

Fill cake

Cut the cooled cake base horizontally once. Spread the lower base with half of the poppyseed filling (250 g). Spread half of the marzipan mousse on top. Place the second base on top and spread with the remaining mousse. Spread the wild lingonberries (250 g) on top.

12

Decorate cake

Sprinkle the cake with chopped almonds (100 g) and decorate with chocolate dessert decoration if desired. Before serving, dust with powdered sugar (1 tsp).

13

Cooling time

Put the cake in the refrigerator for at least 2 hours, or better overnight.

Finished cooking? Great! 🎉

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Tags

#Festive #Cake #Cake #Marzipan #Poppyseed #Lingonberries

Allergens

  • Cereals containing gluten
  • Eggs
  • Milk
  • Nuts

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