Ingredients for 12 pieces:
For the sponge:
6 eggs (L)
125 g sugar
1 pinch of salt
150 g soft butter
200 g soft marzipan paste
1 pinch of cinnamon
2 packets bourbon vanilla sugar
150 g flour
50 g ground almonds
1 tsp baking powder
4 tablespoons sherry (medium dry); alternative: brandy
Also:
30 g flaked almonds
150 g white chocolate coating
150 g candied mixed fruit
Preparation:
1. Separate the eggs. Beat the egg whites until stiff, adding about 50 g sugar and a pinch of salt. Cream the butter. Cut the marzipan into fine slices,
gradually mix with the remaining sugar, cinnamon, vanilla sugar and the egg yolks until creamy. Mix the flour with the almonds and baking powder.
Stir in quickly with the sherry, then add half of the beaten egg whites. Fold in the remaining beaten egg whites.
2. Line the base of a springform pan (26 cm diameter) with baking paper. Pour in the batter and spread smoothly. Bake in the preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 30-35 minutes. Leave to cool.
3. Toast the flaked almonds in a small frying pan. Pour onto a plate. Cut the chocolate coating into pieces and place in a bowl. Melt the couverture on a
melt on a hot water bath.
4. Carefully remove the base from the tin. Remove the baking paper. Brush the top with the couverture and cover with the candied fruit (cut smaller if desired).
cover. Sprinkle the edge with flaked almonds.
Preparation time approx.: 70 minutes + cooling time
Nutritional values per piece approx:
Calories: 446
Joule: 1865
Protein: 8,4 g
Fat: 24,8 g
Carbohydrates: 47 g
(FoodCentrale by ddp images)
