Cake with Marzipan Topping

Name: Cake with Marzipan Topping
Prep time: 120 min
Cook time: 40 min
Yield: 20
Cuisine: Internacional
Ingredients: 1 1/2 cups 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 icing sugar, for the topping; 2 tablespoons lime juice, for the topping; 1 tablespoon rum, for the topping; 2 San Juan® egg whites, for the topping; icing 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 icing sugar, for the cake filling; 2 tablespoons almond essence, for the cake filling; icing sugar, for decorating; strawberries, for decorating

Huevo San Juan®

Gift this delicious, super beautiful cake to mom that is easy to decorate. Add your special touch with the decoration, and our recipe will ensure that the filling is very tasty and fluffy.

Reviewed by Editorial Team of Kiwilimón

Published: 07-05-2021

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. For the cake filling, beat the cream cheese for 5 minutes until smooth, then add the whipping cream, powdered sugar, and almond extract. Beat for another 10 minutes until you have a smooth mixture. Set aside. For the marzipan topping, in a bowl, beat the egg whites from Huevo San Juan® with lemon juice until their volume increases and they become airy. Mix the flour with the powdered sugar in a separate container. Add the rum to the beaten egg whites and gradually pour in the flour with powdered sugar; knead until a homogeneous dough forms. Cover with plastic and set aside. Place on a board and trim the edges of the cakes, removing the excess. Spread half with the cream cheese mixture, place the other half of the cake on top, and cover the entire cake with the cream cheese mixture. Chill for 20 minutes. Sprinkle powdered sugar over the surface and roll out the dough with a rolling pin until it is half a centimeter thick. Cover the cake and smooth it out with your hand. Place a stencil over the cake and sprinkle with powdered sugar, decorate with strawberries. Serve with coffee or tea.