Torta di marzapane e mandorle
This cake combines the delicious taste of sweet marzipan with the nutty aroma of ground nuts and tastes simply irresistible.
Amount
cake
Ingredients list
Shortcrust pastry (for a 11in/26cm Ø tart pan)
- 200 g pastry flour (soft / patent)
- 100 g butter soft
- 50 g sugar
- 1 egg
Filling
Topping
- 25 g almond flakes
- powdered sugar to taste
Directions
Shortcrust pastry
- Pour the flour, sugar, egg and softened butter into the stand mixer and mix thoroughly with the dough hook. Then remove, knead firmly with your hands and form a loaf.
- Then wrap in plastic wrap and place in the refrigerator for 30 minutes to harden.
- After the cooling time, roll out the dough. Prepare a 11in/26cm Ø tart pan and grease with butter. Lay out the shortcrust pastry on the tart pan and cover the bottom and edges by carefully pressing with your fingers. Prick the pastry several times with a fork. Cut off the excess shortcrust pastry.
Filling
- In the meantime, preheat the oven to 300°F (150°C) top/bottom heat.
- Break the eggs, reserving the yolks and whites of each. Beat the egg whites with a hand mixer until stiff.
- Pour the room-warm marzipan, softened butter, sugar, almond liqueur and egg yolks into the bowl of the stand mixer and mix thoroughly.
- Then add the ground almonds and stir in. Add the beaten egg whites and gently fold in.
- Then spread the almond-marzipan mixture evenly over the short pastry and smooth it out. Finally, place the almond flakes evenly on top.
- Now put the cake in the oven for about 30 to 40 minutes.
- Let cool for about 30 minutes before serving and sprinkle with powdered sugar to taste.Buon appetito!
Calories: 339kcal (17%)Carbohydrates: 29g (10%)Protein: 7g (14%)Fat: 22g (34%)Saturated fatty acids: 8g (40%)Trans fatty acids: 1gCholesterol: 89mg (30%)
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