It is an awesome cake with layering effect.It looks easy but very hard to make with proper layering.This cake tastes soo good and gave me a confidence in baking.
eggs (room temperature)-6 large
pinch of salt
granulated sugar-1/2 cup plus 2 tablespoons-
softened unsalted butter-1 cup minus 2 tablespoons
confectioner's (icing) sugar-3/4 cup
vanilla sugar-2 teaspoons
all-purpose (plain) flour (sifted)-2/3 cup
apricot jam (or any kind of jam i used mixed fruit jam)-1/3 cup
orange liqueur (optional)-2 tablespoons(you can use orange juice)
dark chocolate-1 cup
pure coconut oil-1 tablespoon (can use refined oil)
Almonds (Blanced)-200 grams
Powdered Sugar -200 grams
sugar syrup-1/4 cup
Almond/ Vanilla extract-1 tsp
Blend almond to a coarse mixture and add sugar blend well then add rest of the ingredients and knead to make a smooth dough.You can store them in fridge covered with clingfilm.
vanilla pod-1,cut into pieces
In an airtight container put sugar and vanilla pod close the lid tight an place them in a dry place for 1 week.Now the sugar smells vanilla.This is vanilla sugar.Instead you can use vanilla essense with sugar mix well and use immediately.I used vanilla pod but the scrapped sticks,which we through out unused.you can use them in making sugar syrup too......
1. Preheat your oven to hot 450°F/230°C/gas mark 8.
2. Line your cake tin with parchment paper, grease both paper and tin.
3. break eggs and seperate them.Beat whites until stiff with salt
4. Crumble finely the marzipan. Beat it with the softened butter, confectioner's (icing) sugar
and vanilla sugar until soft and creamy. Add the egg yolks one by one and beat well between each
addition. Add the stiff egg whites and flour and gently fold it into the batter. Trying not to lose
too much air.I seperated the batter into two and added cocoa powder to one half.
5.Pour the vanilla batter to coat the bottom keep the sides of the pan clean, and bake for (about) 4
minutes in the oven, until it is cooked and brown. Take the pan out of the oven, pour the next
portion of cocoa batter carefully over the first, and bake for another 4 minutes or until cooked and
brown. Repeat until all batter is used. If you need to flatten a bubble insert a tooth pick or similar
to deflate the bubble.
Let the cake cool down for a few minutes, take it out of the pan, remove the parchment paper and
let the cake cool completely on a wired rack. Trim the edges.
6. Heat the jam a little, pass it through a sieve, and add the orange liqueur (optional). Cover the
cake with the jam and let it cool.
7. Melt the chocolate with the coconut oil in a bowl above warm water or microwave them for 30
seconds. Pour it over the cake to cover completely, move the cake to a cool place and wait until