Easter cake with marzipan chicks
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Rating: 4.97
Ingredients
(for a 26 cm springform pan)
6 egg yolks
6 egg whites
180 g sugar
1 packet vanillin sugar
80 g flour
60 g starch
40 g cocoa powder
100 g semi-sweet chocolate
1/2 tsp baking powder
Filling:
100 ml VERPOORTEN ORIGINAL egg liqueur
1 jar of cherries (drained weight 350 g)
1 tbs starch
1 tbs sugar
1 packet vanilla pudding powder
1/2 l milk
Salt
70 g sugar
250 g mascarpone
Decoration:
200 g yellow marzipan paste
Flaked and slivered almonds
1/2 l cream
2 packet vanillin sugar
50 g roasted flaked almonds
2 chopped pistachio nuts
Jelly beans as desired
Preparation
1. Grease the bottom of the springform pan. Chop the chocolate and melt it at low heat. Whip the egg yolk with half of the sugar and vanillin sugar, then add the cooled chocolate coating liquid.
2. Beat the egg whites and slowly add the rest of the sugar before the mixture becomes completely stiff. Then whip it until stiff and fold it into the egg yolk mixture. Strain the flour, starch, cocoa powder and baking powder over the egg mixture and then fold it in.
3. Pour the batter into the greased springform pan, smooth the surface and bake at 175°C on the middle rack of a preheated oven for 25-30 Min.
4. Remove from the oven and allow to cool slightly. Then carefully loosen the cake at the edges with a knife. Flip the cake onto a cooling rack and allow to cool for at least 2 hours.
5. Now, cut the cake horizontally into two layers. Enclose the bottom layer in a cake ring. Drain the cherries, saving the juice in the process. Stir the starch with some of the cherry juice; boil the rest of the juice with sugar. Add the starch, bring to a boil and allow to bind. Fold in the cherries, then allow everything to cool and spread the mixture onto the bottom layer of the cake.
6. Whisk the pudding powder with a little milk; bring the rest of the milk to a boil with a pinch of salt, sugar and the mascarpone. Stir in the pudding powder mixture, bring to a boil while stirring, remove from the stove and fold in VERPOORTEN ORIGINAL egg liqueur.
7. Top the cherries with the VERPOORTEN mixture while still warm. Place the top cake layer on the cake and refrigerate for 4 hours.
8. Form the marzipan into 12 large and 12 smaller balls. Put them together to form the body and head of the chicks. Add the almond slivers as beaks and the flaked almonds as wings. Remove the cake ring. Whip the cream and vanillin sugar until stiff and spread it onto the cake. Sprinkle the outer edge of the cake with almonds. Decorate with marzipan chicks, pistachios and jelly beans as desired.
Additional information
Recipe No. 102 in the category. Baking.
The recipe was sent by from Berlin.
Mixing with VERPOORTEN:
Modern Egg Nogg
Absolutely! Yes indeed!
Pictures for recipe Easter cake with marzipan chicks
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Qualität seit 1876 - Von der Avocado zum Ei, ei, ei...
Qualität seit 1876
VERPOORTEN Original wird inzwischen in der 5. Generation unverändert nach dem von Eugen Verpoorten entwickelten geheimen Familienrezept hergestellt. Tradition verpflichtet! Deshalb ist VERPOORTEN Original Eierlikör natürlich
- frei von Laktose/Milchzucker
- frei von Milcheiweiß
- frei von Gluten
- frei von Farbstoffen
- frei von Aromastoffen
- frei von Konservierungsmitteln
- frei von Stabilisatoren
- frei von Verdickungsmitteln
- frei von Emulgatoren
Von der Avocado zum Ei, ei, ei...
Die Geschichte des gelben Klassikers
Die Ureinwohner des Amazonasgebietes in der portugiesischen Kolonie Brasilien, die Tupo-Guarani Indianer, mischten einst ein alkoholhaltiges Getränk auf Basis der Avocadofrucht. Die Kolonialfahrer importierten im 17. Jahrhundert den Avocadobaum und die Rezeptur nach Europa, doch die Bäume wollten hier nicht gedeihen. Aber wie konnte die Avocado ersetzt werden? Die Lösung war im wahrsten Sinn des Wortes das geschmacklich und optisch ähnliche „Gelbe vom Ei“. So entwickelte Eugen Verpoorten 1876 schließlich seine spezielle Rezeptur, nach der auch heute noch der köstliche Verpoorten Original hergestellt wird.
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