Dietrich Marzipan Cake
Baking and Desserts • Estonian
Description
Dietrich Marzipan Cake
Ingredients
- Butter 10 oz
- Powdered Sugar 10 oz
- Farm fresh eggs 6 pieces
- Wheat Flour 10 oz
- Baking Powder 2 teaspoons
- Milk 3 tablespoons
- Vanilla extract 1 teaspoon
- Cottage cheese 20 oz
- Marzipan 60 oz
- Milk 5 fl oz
- 10% cream 10 fl oz
- Black Currant Jam 5 oz
- Rum 2 tablespoons
- Fresh Berries 20 oz
Step-by-Step Guide
Step 1
Beat the softened butter with powdered sugar until fluffy and white (this is a crucial condition for baking this sponge cake). Add vanilla extract or vanilla.
Step 2
In a separate bowl, lightly beat the eggs. Gradually pour them into the whipped butter, mixing with a mixer on low speed.
Step 3
Sift the flour with baking powder three times and gently fold it into the batter in parts, mixing with a spatula from the bottom up.
Step 4
Pour in the whole milk. Mix well. Pour into a 25 cm diameter cake pan lined with parchment paper. Bake at 355°F for 30–40 minutes. Remove, cool, then cut into three layers.
Step 5
Break the marzipan into small pieces, pour in the milk, let it sit for 2 hours, then mix with a mixer until smooth.
Step 6
Whip the cream with powdered sugar until stiff peaks form. Pass the cottage cheese through a sieve, combine it with the whipped cream and marzipan mixture.
Step 7
Assemble in a pastry ring: spread jam on the first layer, place the second layer on top, then add the cottage cheese-marzipan cream, followed by another layer of sponge cake. You can refrigerate the cake to help the layers set.
Step 8
For the covering: knead the marzipan gently, add rum, roll it out, and cover the cake with it, decorating with fresh berries.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!