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Strawberry Marzipan Cake Recipe
|Ground almonds||1⁄2 Pound|
|Cane sugar syrup||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Cornstarch||1⁄4 Cup (4 tbs) (Corn Flour)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
|Confectioners sugar||1⁄4 Pound (Icing Sugar)|
|Fresh lemon juice||1⁄2 Teaspoon|
|Green food color||1⁄4 Teaspoon|
|Superfine caster sugar||2 Ounce|
|Kirsch||1⁄4 Cup (4 tbs)|
|Strawberries||1 1⁄4 Pound|
|Red currant jelly||3 Tablespoon (Jello)|
|Sour cream||1⁄4 Cup (4 tbs) (Crme Fraiche)|
Serving size: Complete recipe
Calories 3432 Calories from Fat 1450
% Daily Value*
Total Fat 164 g252.9%
Saturated Fat 76.5 g382.6%
Trans Fat 0 g
Cholesterol 1093.3 mg364.4%
Sodium 443.8 mg18.5%
Total Carbohydrates 466 g155.3%
Dietary Fiber 35.2 g140.9%
Sugars 218.6 g
Protein 52 g103.5%
Vitamin A 83.6% Vitamin C 558.5%
Calcium 39.8% Iron 85.5%
*Based on a 2000 Calorie diet
Add half of the ground almonds and the cane sugar syrup to the butter and beat with a wooden spoon.
Add the 3 egg yolks one at a time, beating after each addition.
Sift the cornstarch (cornflour) and cocoa powder over the mixture and fold in carefully.
Whisk the 3 egg whites to firm peaks and fold carefully into the mixture.
Oil the base of a 7 inch (18 cm) souffle mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Pour the mixture into the mold (mould) and micro wave, uncovered, on MEDIUM-HIGH for 8 minutes; the cake should shrink from the edges of the mold (mould) when cooked.
Leave to stand for 5 minutes.
Turn out on to a wire rack and leave to cool completely.
Meanwhile, prepare the marzipan by mixing the remaining ground almonds with 31/2 oz (100 ql3 1/2 oz) of confectioners' (icing) sugar, the lemon juice and remaining egg yolk.
Stir in the green food coloring.
Mix the superfine (caster) sugar with 1/4 cup (4 tablespoons) of water and heat fori minute on HIGH.
Stir in the Kirsch.
Slice the cake into 2 equal layers and pour over the Kirsch syrup.
Rinse the strawberries under plenty of cold running water.
Top and tail and pat dry on kitchen paper.
Melt the red-currant jello (jelly) in a cup in the microwave oven for 50 seconds on HIGH.
Mix the remaining confectioners' (icing) sugar with the sour cream (creme fraiche) to form a thick paste.
Spread over the lower layer of the cake.
Start cutting the strawberries in half and arrange on the cream as you go.
Put the second cake layer carefully on top of the strawberries and cream.
Brush with melted redcurrant jello (jelly).
Roll out the marzipan and cut a circle the same size as the cake.
Put this circle on top of the cake and decorate with the remaining strawberries.