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Marzipan Nougat Cake

Prep
45 min
Bake
25 min
Total
1 hr 10 min
Makes
12 pieces

Ingredients

Sponge

  • 6large eggsGerman size M, at room temperature
  • 1 cup plus 1 tbsp220 ggranulated sugar
  • 1 pinchsalt
  • 2 cups240 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 2 tspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).
  • 3 to 4 dropsbitter almond extractA strong almond flavoring; a few drops are enough. In the US use pure almond extract; in the UK, almond extract.

Cream

  • ½ cup plus 1 tbsp130 mlmilk
  • 3 ¼ oz90 galmond pasteRaw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • 2 ¾ oz80 ghazelnut nougat (gianduja)A soft hazelnut chocolate, not the white chewy nougat. In the US and the UK use gianduja; for fillings, chocolate hazelnut spread works but is softer.
  • ⅓ oz10 gagar-based gelling powderA plant-based gelling powder made with agar; it has to be boiled briefly to set. In the US and the UK use agar agar powder, using the amount on its package because strengths vary.
  • 1 cup250 mlheavy creamcold. German cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).

Decoration

  • ¼ cup80 gapricot jamsmooth, without fruit pieces
  • 3 ½ oz100 galmond paste
  • 2 ¾ oz80 ghazelnut nougat (gianduja)
  • 1 ⅓ cups120 gsliced almondsThinly sliced almonds. In the US use sliced almonds; in the UK, flaked almonds.

Method

Sponge

  1. Preheat the oven to 350°F (170°C) convection (fan). Line the bottom of a 10-inch (26 cm) springform pan with parchment paper.

  2. Spread the sliced almonds on a baking sheet and toast until golden brown.

  3. Beat the eggs with the sugar and salt vigorously for about 10 minutes until the mixture is foamy and stable.

  4. Mix the flour & cocoa powder. Drip the bitter almond extract onto the egg mixture, sift the flour mixture over it and fold it in with love.

  5. Pour the batter into the springform pan and put it into the preheated oven right away.

  6. Bake for about 20 to 25 minutes, then let it cool in the pan on a wire rack.

  7. Once the sponge has cooled completely, release it from the pan and cut it horizontally twice, so you get three layers.

Cream

  1. Bring the milk and agar-based gelling powder to a boil in a pot while stirring. Take the pot off the heat, add the coarsely chopped almond paste and patiently stir it in.

  2. Add the hazelnut nougat and stir it in. The residual heat should be enough for this; if not, warm the pot again briefly over low heat.

  3. Let the mixture cool, stirring occasionally.

  4. Whip the cream to stiff peaks and fold it into the nougat mixture in 2 to 3 portions; the nougat mixture should be lukewarm at most.

Assembly

  1. Place the bottom layer in the springform pan and cover it with half of the cream, then add the second layer and spread the rest of the cream on top. Then add the last layer, press it down lightly and chill.

  2. After about 2 to 3 hours of chilling, bring the jam to a boil in a pot and spread it over the top layer. Chill the cake again.

  3. Roll out the almond paste, dusting the work surface with a little powdered sugar if needed (very finely ground sugar, also sold as confectioners' sugar; UK: icing sugar) so nothing sticks. Trim the almond paste to the size of the springform pan and place it on the apricot-glazed cake.

  4. Carefully melt the hazelnut nougat, either in the microwave or over a water bath. Pour the nougat onto the almond paste and smooth it out.

  5. Chill the cake, ideally overnight, but for at least 3 hours.

  6. Loosen the springform ring with a knife and smooth the cream around the sides with an offset spatula. Press the sliced almonds onto the sides.

  7. For the decoration, roll out the almond paste again, cut out circles and press them together at the back.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/marzipan-nougat-cake/