Marzipan cake
Many people associate cakes with high calories, tons of cream, and lots of sugar. If that's you, think again! This festive marzipan cake is not only low in sugar but also easy and fast to prepare. Even better, a 100-gram serving contains only 2.4 grams of sugar, primarily derived from the protein-rich ingredients: low-fat quark and almonds.
Sponge cake with marzipan cream recipe
The sponge cake gets its sweetness and great texture from Xucker Premium. The cream and marzipan achieve their sweetness using calorie-free erythritol in the form of Xucker Powdered erythritol and Xucker Bronxe.
Instructions
- First, prepare the marzipan mass for the marzipan cake. To do this, combine all the ingredients with a mixer. Keep testing to see if the mixture holds together well. It shouldn't become sticky, but also shouldn't crumble anymore.
- Then, knead the marzipan mass on the kitchen counter and set it aside in an airtight container.
- Preheat the oven to 160 °C (320 °F) convection.
- Now prepare the sponge cake for the marzipan cake. For this, beat the eggs with Xucker Premium, Vanillexucker, and salt in a stand mixer or with a hand mixer until extremely frothy. This step can take up to 10 minutes.
- Then, mix the flour and baking powder, sieve them over the egg-Xucker mixture, and carefully fold them in.
- Line a 24 cm (approximately 9.5 inch) springform pan with parchment paper and pour in the batter.
- Bake the sponge cake base for 25 minutes and then let it cool completely.
- Afterward, slice it horizontally into 2 layers, reattach the rim of the springform pan, and spread the apricot fruit spread on the bottom layer.
- Now prepare the cream. To do this, combine the quark, powdered erythritol, and ground almonds in a large bowl. Optionally, a few drops of bitter almond flavoring can be added to the cream – this will give the cream a slight marzipan taste as well.
- In a small saucepan, whisk together the heavy cream, Xucker Bronxe, and agar agar, and bring to a boil according to the package instructions. Then stir it into the quark cream.
- Quickly spread the cream onto the bottom cake layer, reserving 2-3 tablespoons of cream.
- Cover with the second cake layer, spread the remaining cream on top, and chill briefly in the refrigerator.
- Now, thinly roll out the marzipan mass on a work surface dusted with powdered erythritol, remove the cake ring, and place the marzipan covering over the cake.
- Decorate as desired.
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