Austrian Poppy Seed Marzipan Layer Cake
Ingredients
Cake base
- 80 g all-purpose flour
- 70 g ground poppy seeds
- 1 tsp baking powder
- 1 pinch cinnamon
- 4 large eggs
- 170 g granulated sugar
- 1 pinch salt
Filling
- 250 g sour cherry jam
- 500 g heavy cream
- 1 packet bourbon vanilla sugar
- 3 packets whipped cream stabilizer
Decoration
- 3-4 tbsp apricot jam
- 1-2 tbsp water
- 1 marzipan sheet (for covering)
- 100 g heavy cream
- a few red currant sprigs
- some ground poppy seeds
Preparation
Line a 26 cm springform pan with parchment paper
Preheat the oven to 180°C conventional (160°C fan)
Mix flour, ground poppy seeds, baking powder, and cinnamon
Beat eggs, sugar, and salt with a hand mixer on high speed for 4 minutes until foamy
Gently fold in the flour mixture
Pour the batter into the springform pan
Bake in the preheated oven for about 30 minutes
Immediately invert the baked sponge cake onto a wire rack lined with parchment paper and let it cool
Horizontally slice the cooled sponge cake in half
Place the bottom cake layer on a cake plate and surround it with a cake ring
Spread sour cherry jam on the bottom layer, leaving a 1 cm border
Whip the heavy cream until stiff, gradually adding vanilla sugar and whipped cream stabilizer
Spoon the whipped cream mixture onto the jam and smooth the top
Place the second cake layer on top, press gently, and chill the cake for at least 1 hour
Carefully remove the cake ring
Heat apricot jam and water in a saucepan until boiling
Brush the warm jam over the cake
Roll out the marzipan sheet and place it in the center of the cake
Smooth the surface with clean hands and press at the edges
Trim excess marzipan with a sharp knife
Cover with plastic wrap and chill until serving
Whip the heavy cream until stiff and transfer to a piping bag with a star tip
Pipe cream rosettes around the edge of the cake
Garnish the cake with red currant sprigs and ground poppy seeds
Notes
Yields about 14 servings
