Gluten-Free Marcipan Cake by István and Annamária

István and Annamária from Hungary sent us a sugar-, gluten- and milk-free marcipan cake recipe.

Ingredients:

Sugar-free marcipan:

150g almond flour
46g xylitol or erythritol or mixed
40g water
almond aroma

Almond sponge cake (22cm diameter, 12 slices)

6 eggs
180g xylitol or erythritol or mixed
100g Mantler gluten-free flour
80g roasted and sliced almond
40g milk-free margarine
4g water
2g vanilla aroma and lemon aroma

Filling

370g milk-free whipped sour cream
150g sugarfree marcipan
125g liquid milk-free sour cream
100g sugarfree marcipan
60g xylitol or erythritol or mixed
almond liqueur

Preparation

1. Sugar-free marcipan

Boil sugar and water into syrup, add to the almond flour while it is still warm. Stir in the aroma until it is smooth, pack airtight and store in refrigerator or freezer until further use.

2. Almond sponge cake

Mix the egg yolks with half of the sugar, water and seasonings until frothy. , the protein is also beaten with the other half of sugar. Then gently mix the two masses and add the floured almonds and melted butter.

Bake in a cake form of 22cm diameter at 170 degrees.

3. Filling

Add the marcipan to the cream until smooth, with the warm milk-free dilute cream and sugar and liqueur. Whip the cream and mix it with the marcipan mass. Cut the sponge cake into 3 pieces and fill it, stretch it with the remaining marcipan with the cream 18 diameter and put it on the middle plate under the cream. Apply to the outside as well, decoration is individual.

Baking temperature: 170°C