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mazarinkage

            The latest Danish recipe that I've tried and it is very yummy. The cake has a high quantity of marzipan which gives a rich flavour and dense, moist texture. Covered with a very rich dark chocolate ganache it is very indulgent.  The recipe is below.
pictures in 2023 (17) chocolate

Mazarin Cake (Mazarinkage)

Ingredients
Cake:
grams marzipan 
grams caster sugar
grams unsalted butter, softened
large eggs, room temperature
grams plain flour
tbsp cornflour
5 tsp baking powder
Pinch of salt

Chocolate ganache:

grams dark chocolate
ml double cream

Method

Preheat your oven to 175c, 350 F, Gas Mk 4
Butter and line a 9” (22cm) cake tin.
Grate the marzipan while firm and then leave to come to room temperature.
Add sugar and softened butter to the bowl of a stand mixer (or use a hand-held electric mixer). Beat together using for about 5 minutes on medium speed until light and fluffy.
Add the marzipan and continue beating together until fully combined.
Add eggs to the mixture one at a time, fully incorporating before adding the next.
Sieve the flour, cornstarch, and salt into a medium bowl and then sieve into the butter mixture in two parts, mixing together on low speed in between or folding with a spatula to incorporate, scraping down the sides and checking that no dry areas remain at the bottom.
Pour the batter into the prepared cake tin and level the top.
Bake for 40-45 minutes, until a skewer comes out clean.
Cool the cake in the tin on a wire rack before turning out.
Chop the dark chocolate and place in a bowl. Heat the double cream in a pan until almost boiling then immediately pour over the chocolate. Leave for a few minutes then stir until the chocolate is completely melted and the ganache is smooth. Leave to cool.
When the cake is completely cold cover with the chocolate ganache and leave to set before serving. It can be eaten as it is or served with fresh berries and/or whipped cream.

Note: This cake can be done in a food processor if you wish. Start by blitzing the marzipan (you won’t need to grate it, just cut it in pieces), butter and sugar, then add the eggs and blitz again, finally add the sieved flour mixture and pulse it until it is fully combined; you may need to scrape down and pulse again.

Second note: In my oven this took longer than 45 mins, actually it took 57 minutes and having opened the oven door at 45 mins to test it, it did sink a little in the middle. I also had to cover it with a piece of foil to prevent it browning too much.

   

Taken on: September 29, 2023

Tags:

mazarinkage

mazarin cake

cake

baking

homemade

chocolate

ganache

marzipan

Nikon Z50

nikkor 16-50 mm f/3.5-6.3

123 pictures in 2023 (17) chocolate « less

Sets appears in: • 123 pictures in 2023 • Cupcake Corner

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Camera: Nikon Z 50, f/5.0, 1/250 sec, 31.5mm (=47mm), ISO 5000 (more info) (hide info)

Camera:	Nikon Z 50
Lens:	NIKKOR Z DX 16-50mm f/3.5-6.3 VR
Aperture:	f/5.0
Exposure Time:	0.004 sec (1/250)
Focal Length:	31.5mm (35mm equivalent: 47mm)
ISO:	5000
Exposure Bias:	0 EV
Flash:	Off, Did not fire
Exposure Program:	Program AE
Exposure Mode:	Auto
Metering Mode:	Multi-segment
White Balance:	Auto
Gain Control:	High gain up
Color Space:	sRGB
Software:	Adobe Photoshop Elements 11.0 Windows
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