Time to bake
traditional oven: 45 minutes at 180 degrees top/bottom heat
Marzipan Cake or Mazarin Tort
I found this recipe and decided to give it a try- as gluten-free. It’s not healthy and even though I removed some of the sugar, it’s still heavy on the calories. But they are nice ‘clean ingredients’ so what’s not to like? Stick to a small piece and it’s so easy to bake.
150 g soft butter
5 Tbsp of Gluten-free flour mix for cakes
1/2 tsp Xantham gum
3 medium eggs
150 g sugar* (see tips)
150 g Marzipan (68 percent*)
For the Glacing:
150 g dark chocolate melted
25 g of almond slivers
Flowers, glitter or whatever you like
Heat oven to 180 degrees. Add baking paper to a round cake form (ca. 22 cm)
Mix sugar, butter and the grated marzipan in your mixer.
Add eggs one by one, beat in between each egg.
Add the flour and Xantham gum (if needed). Just make sure to fold in the flour well.
The batter will be thick. Now add to the baking form and bake for 45-50 minutes in the middle of the oven.
Let it cool in the form for 10 miuntes. Take it out, turn it upside down and let it cool completely on a plate.
Melt 2/3 of the chocolate and once off the heat add the remainder of the chocolate. Divide evenly over the whole cake. Remember the sides. When set sprinkle with your almond slices and the rest of your glitter/flowers. This cake is even better if you leave in the fridge until tomorrow. It is normally served slightly cool.
* means that you can limit the sugar- especially IF you use 50% marzipan instead of the 68%, which I have only ever seen in Denmark. here I get the 50% year round, so you add 200 g marzipan and 100 g sugar.
Another tip is to keep the chocolate cover 70% or more percent cocoa content chocolate to offset the sweet and serve this as thin slices with a cup of coffee after dinner.
You can normally find this with candied violets in a Danish bakery- now you know what it is. The easiest cake- enjoy.