Pineapple Marzipan Cake Ananas Marzipankuchen Recipes

Steps:

• Preheat oven to 190°C/375°F/Gas 5.
• Mix butter, eggs, vanilla sugar and sugar in a mixing bowl until well combined.
• Add the marzipan and continue to stir until smooth.
• Sieve together the flour and baking powder and slowly add little by little, stirring until you have a smooth dough.
• Add the pineapple chunks and stir into the dough.
• Pour into a greased loaf pan that has been lined with baking paper.
• Bake for 50-65 minutes, if you feel it is getting too dark, cover with foil.
• Depending on your oven and the size of your loaf pan it may take longer than 65 minutes, but not to worry.
• Check for doneness by inserting a wooden skewer, if it comes out clean the cake is ready.
• Allow to cool before removing from tin.
• If you want you can cover with ganache, but it's great without.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Combine sugar, butter, marzipan, and vanilla extract in a large bowl; mix with an electric mixer until smooth. Add eggs one at a time, and mix until well combined. Mix in flour and baking powder.
• Stir in bananas and chocolate, folding them into batter. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.

Steps:

• Place almonds in a blender container or food processor bowl Cover and blend or process until ground.
• In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners' sugar, almond extract and 2 tablespoons water Beat with electric mixer until the mixture forms a ball.
• Gradually add the 2 1/4 cups confectioners' sugar, beating until combined.
• Stir in enough egg white (about 1 tablespoon) to form a clay-like mixture.
• Tint with food coloring, if desired.
• Mold or shape the marzipan as desired, using about 2 teaspoons marzipan for each shape.

Steps:

• Preheat oven to 180°C.
• Grease and flour a 20 x 11 cm (8" x 4") loaf pan and line the bottom with parchment paper.
• Cream butter and sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift in flour, baking powder, salt and cocoa powder, fold in the batter.
• Mix chopped marzipan and chocolate chips in a bowl; set aside about 4 tablespoons and fold the rest into the cake batter mixture.
• Pour batter into the prepared pan, level the top and sprinkle the reserved marzipan and chocolate chips on top.
• Bake in the preheated oven for 45-50 minutes, or until risen and firm. Cool in the pan for a few minutes before turning out to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees. Butter a loaf pan and dust with flour. Tap out the excess flour.
• In a food processor, pulverize together the sugar and marzipan until the mixture is in fine pieces. Transfer the mixture to a large bowl.
• Add the butter and almond extract and mix until light and fluffy, about 1-2 minutes.
• Add the eggs one at a time, beating well after each addition until thoroughly combined.
• Sift together the flour, baking powder, and salt over the egg mixture and beat in just until thoroughly blended.
• Pour the batter into the prepared pan.
• Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed - about 1 hour 15 minute
• Transfer the pan to a wire rack and let cool for 15 minutes, then run a knife blade around the edge of the cake and invert onto the rack.
• Lift off the pan and cool the cake upright on the rack for at least 30 minutes before serving.

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour a 9" cake pan.
• Cream the almond paste with the butter and sugar.
• Mix in the almonds.
• In a small bowl, beat the eggs lightly with almond extract and add to the creamed mixture.
• Combine the flour and baking powder and stir into butter mixture.
• Mix with a few strokes as possible.
• Pour batter into cake pan and bake for 20-25 minutes.
• Do not over bake!
• Heat water and preserves and brush on the top of warm cake.

Steps:

• In a large bowl cover almonds with boiling water.
• Let stand for 2 minutes.
• Drain and skin by pressing down on one end forcing the nut to pop out of it's skin.
• In a food processor grind WARM nuts for 2 minutes or until finely ground.
• Add icing sugar and mix for 1 minute or until well blended.
• Blend in almond extract.
• Blend in corn syrup.
• With the motor running pour in enough of the egg white to form a ball.
• Remove and wrap in plastic wrap.
• Place in the fridge for at least two hours or until firm.
• ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.