Chefshell posted 03-01-99 12:31 PM
Marzipan Cake
Marzipan:
Combine in a food processor:
3 cups whole blanched almonds
2 1/2 cups powdered sugar
Process until nuts are very finely ground. Combine in a
large heavy bottomed saucepan:
3 2/3 cups sugar
1/2 cup light corn syrup
1/2 cup water
Stir over low heat with wooden spoon until the sugar is dissolved. Brush sides of pan down with a pastry brush
dipped in water. Increase heat to medium, place a warmed candy thermometer in pan and cook, without stirring,
until it reaches 244 degrees, the firm ball stage. Remove from heat, turn on food processor and immediately pour the sugar syrup through the feed tube into the almond mixture.
Grind to a fine paste and add:
2 tsp. almond extract Pulse to blend. Lightly coat a medium bowl with vegetable oil spray and remove the paste to
the bowl. Place a damp dish towel over the top to keep from drying out, and let cool.
Cake:
Preheat oven to 325 degrees.
Have all ingredients at room temperature.
Crumble into a large bowl;
7 to 8 oz. marzipan
Add and beat until soft & well blended:
6 tbsp. (3/4 stick) unsalted butter Gradually add & beat on high speed until lightened in color & texture, 2 to 3
minutes; 2/3 cup sugar
Whisk together, then gradually beat in, for a total of 3 minutes;
3 large eggs
1 tbsp. kirsch or brandy
1/4 tsp. almond extract
Add in pinches to break up any lumps & beat in;
1/4 tsp. baking powder
Fold in with a rubber spatula;
1/3 cup all purpose flour
Scrape the batter into an 8 X 2 inch rounf pan, greases and floured, and spread evenly. Bake until a toothpick comes out clean, 35 to 40 minutes. Let cool 10 minutes. Slide a thin knife around the sides to detach from pan. Invert the cake onto rack to cool. Top with Apricot Coulis or Apricot Preserves.
Apricot Coulis:
12 oz. apricots (rehydrate is dried)
3 tbsp. sugar
2 tbsp. strained fresh lemon juice
Puree ingredients in a blender or food processor. Strain through a fine seive, pressing firmly with a spatula. Taste,
then stir in more lemon juice or sugar if needed. Keeps refrigerated up to 3 days.