Tuesday, July 15, 2008
Yes! I've been thinking about making this cake for the past 3 or so years. I even bought marzipan 3 years ago and had it sitting in my fridge for months as I thought about making this cake. I ended up throwing it out. I finally did it! And I had forgotten how divinely satisfying this cake really is. My friend Anne made it many years ago, and I had jotted down the recipe after we made it.
I am still learning about the art of food photography, so be patient with me as I forgot to photograph several important steps to making this cake...I was too excited. I also need to work on making it look as good as it does in real life.
Here's the final product so you can get excited about making this cake too!
Ok...I promise I'm going to post how to make this cake. It just takes intermittent posting to complete a blog post!
Ingredients: 6 eggs, 1 c. sugar, 1 tablespoon almond or vanilla extract, 1 c. flour, 1/2 jar raspberry jam, 1 package french vanilla pudding, 1 small carton heavy whipping cream, ~1 lb. marzipan ( I obtained this marzipan from Scadia Kaffehaus on 1700 S. and 900 E. SLC, UT)
1 c. sugar
1 tablespoon almond extract or vanilla extract Beat with mixer 10-13+ minutes for air bubbles
*Fold in 1 c. flour (*to keep in air bubbles! Very important!)
Pour into greased (and floured) round spring-form pan
Bake 350° » 40 minutes
Cool in fridge or freezer.
Cut in Half Horizontally.
Thin 1/2 jar of raspberry or strawberry jam with a bit of water. (1/2 Jar.)
Make (french) Vanilla Pudding.
Whip whipping cream.
Mix half vanilla pudding with whipping cream.
Spread (warm) Raspberry jam on both inside cake halves.
Spread cream mixture on inside of cake halves.
Put cake back together. ( I put the bottom of the cake on top, because it is a flatter surface for the marzipan to lay on.)
Roll out 1 lb. Marzipan into even circle to cover cake. ( I used saran wrap on both sides of marzipan to make rolling much easier- No flour needed!) I use the outside of the springform pan to cut the perfect size circle for the top!
For the outside, I measured the height of the cake and then made one long strip to wrap around the outside. I cut the edges to make the exact measurement and to make it look clean.
Decorate with extra marzipan and food coloring as you please! This is the fun creative part.