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Marzipan Topping Cake

1h 20 mins
40 mins
Low
46
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Give mom this delicious cake that is super cute and easy to decorate. Give it your special touch with the decoration and our recipe will ensure that the filling is very tasty and fluffy.
Learn more about Huevo San Juan®

Ingredients

20 portions
  • 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 soda, 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 cover
  • 300 grams powdered sugar, for cover
  • 2 tablespoons lime juice, for cover
  • 1 tablespoon rum, for cover
  • 2 San Juan® Egg Whites, for cover
  • powdered sugar, to stretch the cover
  • 2 cups cream cheese, for the sponge cake filling
  • 1 1/4 cups whipping cream, for the sponge cake filling
  • 1/2 cups powdered sugar, for the sponge cake filling
  • 2 tablespoons almond essence, for the sponge cake filling
  • powdered sugar, to decorate
  • strawberries, to decorate
Learn more

Preparation

For the cake dough, in a bowl and with the help of a mixer, cream the butter with the sugar and add the pieces of Huevo San Juan® one by one, then add the vanilla, the powders and the milk. Beat until smooth.
In a mold previously varnished with butter, pour the cake mix 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 creamy, then add the whipping cream, the icing sugar and the almond essence. Beat for 10 more minutes, until you have a smooth mixture. Reservation.
For the marzipan topping, in a bowl beat the egg whites San Juan® with the lemon juice until it rises in volume and has air. Mix the flour with the icing sugar in a separate bowl.
Add the rum to the whipped egg whites mixture and pour the flour with icing sugar little by little; knead to form a homogeneous dough. Cover with plastic and reserve.
Place on a board and cut the edge of the cakes, removing the excess.
Spread half with the cream cheese mixture, place the other part of the cake on top and cover the entire cake with the cream cheese mixture. Let cool for 20 minutes.
Sprinkle icing sugar on the surface and roll the dough with the help of a rolling pin until it is half a centimeter wide. Cover the cake and with the help of your hand, go pasting to make it smooth.
Place a template on the cake and sprinkle with icing sugar, decorate with strawberries. Accompany with coffee or tea.

PRESENTATION

Serve on an extended plate and accompany with cappuccino or coffee.

TIPS

You can substitute the rum for vanilla essence without color.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
367.5
kcal
18.38%
Carbohydrate, by difference
39.3
g
13.1%
Protein
5
g
10%
Total lipid (fat)
21.4
g
32.92%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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