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We bring you a fun and very original marzipan chocolate cake that has a spectacular view and you only need 10 ingredients to prepare it. Leave your eyes open to your guests and dare to make this soft and striped cake!
90 grams powdered sugar, (for three, to get 3 biscuits)
40 grams Marzipan, (2 pcs) crumbled, (for three, to get 3 cakes)
1 cup flour, (for three, to get 3 biscuits)
2 egg whites, (for three, to get 3 biscuits)
2 tablespoons butter, Melted, (for three, to get 3 biscuits)
2 packages cream cheese, (190 gc / u) for the filling
1 cup peanut butter, for the filling
2 cups Hazelnut cream, for the filling
to taste cocoa, to decorate
Preparation
Preheat the oven to 180 ° C.
For the sponge cake, beat the eggs with the sugar, marzipan and flour until it integrates.
Separately, whisk the egg whites to nougat point, add to the preparation of the yolks and mix in an enveloping manner. Add the butter and incorporate enveloping.
Pour the previous preparation in a tray with waxed paper and bake for 8 minutes. Let cool and reserve. Repeat twice to obtain three biscuit plates.
For the filling, beat the cream cheese with the peanut butter and the hazelnut cream. Reserve.
Square the biscuits with the help of a ruler forming a rectangle and cut in half. Repeat until you get a total of 5 rectangles.
Spread one half of sponge cake with a little of the chocolate filling and place the other half on top. Repeat until you get 5 layers.
It cuts crosswise in 4 rectangles 5 cm wide by 10 cm long.
Glue a rectangle vertically oriented with a bit of bitumen to another oriented horizontally. Above, paste the other two remaining in reverse.
Cover the cake with the rest of the bitumen and match with the help of a spatula. Refrigerate a few minutes.
Decorate with cocoa powder.
PRESENTATION
Decorate with cocoa powder.
TIPS
It is important that you balance your biscuits very well so that the shape remains. I recommend you use a rule.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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