Festive Poppy Seed Marzipan Cake
Ingredients
Cake
- 80 g all-purpose flour (Type 405)
- 70 g ground poppy seeds
- 1 tsp baking powder
- 1 pinch cinnamon
- 4 large eggs
- 170 g 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
- Some currant berries
- A little ground poppy seed
Preparation
Line a 26 cm springform pan with baking paper
Preheat oven to 180°C conventional (160°C fan)
Mix flour, ground poppy seeds, baking powder, and cinnamon in a bowl
Beat eggs, sugar, and salt with a hand mixer on high speed for 4 minutes until foamy
Gently fold the flour mixture into the egg mixture
Pour the batter into the prepared springform pan
Bake for 30 minutes in the preheated oven
Immediately turn the cake out onto a wire rack lined with baking paper
Let the cake cool completely
Cut the cooled cake horizontally in half
Place the bottom cake layer on a serving plate and surround 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
Spread the whipped cream over the jam and smooth the top
Place the second cake layer on top and press gently
Chill the cake for 1 hour
Carefully remove the cake ring
Heat apricot jam and water in a small saucepan until boiling
Brush the cake with the hot apricot jam mixture
Roll out the marzipan sheet and place it in the center of the cake
Smooth the marzipan surface with clean hands and press at the edges
Trim any excess marzipan
Cover the cake with plastic wrap and chill until serving
Garnish with currant berries and a sprinkle of ground poppy seed just before serving
