White Cake With Marzipan And Almonds Recipes
WHITE CAKE WITH MARZIPAN AND ALMONDS
Tender, aromatic, and light cake made with egg whites.
Provided by Laka kuharica - Easy Cook
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a round baking pan with 1 teaspoon butter; coat with bread crumbs.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 2 tablespoons sugar, continuing to beat until stiff peaks form.
- Mix remaining sugar, flour, cornstarch, and baking powder together in a large bowl. Sift over the beaten egg whites; fold together very gently until batter is smooth. Fold in melted butter and amaretto liqueur. Stir in half of the marzipan.
- Pour batter into the prepared baking pan. Sprinkle remaining marzipan and sliced almonds on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool cake completely, about 30 minutes. Invert onto a serving plate.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 61.2 g, Cholesterol 28.1 mg, Fat 16.3 g, Fiber 1.9 g, Protein 7.4 g, SaturatedFat 7 g, Sodium 192 mg, Sugar 41.3 g
MARZIPAN CAKE WITH CHOCOLATE GANACHE AND SLICED ALMONDS
Provided by Food Network
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F.
- Grease a 9-inch pie dish with butter. Add 1 tablespoon flour and coat the dish, shaking out any excess flour.
- Mix the almond paste and sugar on low speed in a stand mixer fitted with a paddle attachment. Add the butter and mix until well incorporated. Add the eggs, one at a time, making sure each one has been fully incorporated before adding the next. Add the remaining 1/2 cup flour and mix just until combined. Pour into the prepared pie dish and bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Invert the cake onto a wire rack and let cool completely.
- Place the chocolate in a heat-proof bowl. Heat the heavy cream in a small saucepan until just until scalding, about 3 minutes. Pour the cream over the chocolate and stir until smooth. Let the ganache cool slightly so it is spreadable. Evenly frost the top of the cake with the ganache. Sprinkle the outer edges with the sliced almonds and decorate with the raspberries. Serve at room temperature.
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