Name: Cake with Marzipan Topping
Prep time: 120 min
Cook time: 40 min
Yield: 20
Cuisine: Internacional
Ingredients: 1 1/2 cups unsalted butter , for the cake; 1 3/4 cups sugar , for the cake; 4 tablespoons vanilla essence, for the cake; 6 San Juan® eggs, for the cake; 5 cups flour , for the cake; 3 tablespoons baking powder , for the cake; 1 tablespoon baking soda, for the cake; 1/4 tablespoons salt , for the cake; 2 cups milk , for the cake; 300 grams almond flour, for the topping; 300 grams powdered sugar, for the topping; 2 tablespoons lemon juice , for the topping; 1 tablespoon rum , for the topping; 2 San Juan® egg whites, for the topping; powdered sugar, for rolling out the topping; 2 cups cream cheese, for the cake filling; 1 1/4 cups whipping cream , for the cake filling; 1/2 cups powdered sugar, for the cake filling; 2 tablespoons almond essence , for the cake filling; powdered sugar, for decorating; strawberries, for decorating

Preparation

1h 20 mins

40 mins

Low

For the cake batter, in a bowl with a mixer, cream the butter with the sugar and add the Huevo San Juan® pieces one by one, then add the vanilla, the powders, and the milk. Beat until a smooth mixture is obtained. In a previously greased mold with butter, pour the cake mixture and bake at 180 °C for 25 minutes. Remove the cake from the oven and let it cool.