Marzipan Cake or Mazarin Tort
Gluten free of course. 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.
Method
- 1
Step 1
Heat oven to 180 degrees. Add baking paper to a round cake form (ca. 22 cm)
- 2
Step 2
Mix sugar, butter and the grated marzipan in your mixer.
- 3
Step 3
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.
- 4
Step 4
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 minutes. Take it out, turn it upside down and let it cool 1 minute more on a plate.
- 5
Step 5
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 it in the fridge until tomorrow. It is normally served cold or cool.
Good to know
You can limit the sugar — especially if you use 50% marzipan instead of the 68%. You can add 200 g marzipan and 100 g sugar. Another tip is to keep the chocolate cover 70% or more cocoa content 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.
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