Gluten-Free Marcipan Cake by István and Annamária
István and Annamária from Hungary sent us a sugar-, gluten- and milk-free marcipan cake recipe.
- 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
- 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
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.
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