Description
Saftiger Kuchen mit zartem Marzipan und süßer Ananas, goldbraun gebacken. Lockerer Teig, fein aromatisch, mit sanfter Mandelnote und fruchtigen Stücken – ein unwiderstehlich duftendes, feuchtes Dessert.
Ingredients
Scale
- etwas Fett (for greasing the pan)
- etwas Weizenmehl (for dusting the pan)
- 300 g Weizenmehl
- 4 Eier (Größe M)
- 175 g Zucker
- 175 g weiche Butter oder Margarine
- 1 Prise Salz
- 200 g Marzipan-Rohmasse
- 2 gestrichene TL Backpulver
- 1 Päckchen Vanillin-Zucker
- 260 g Ananasstücke (Abtropfgewicht)
- 200 g Zartbitterschokolade
- 2 EL Speiseöl
Instructions
- Begin by preparing the ingredients and equipment. Place the pineapple pieces in a sieve and allow them to drain thoroughly so that excess juice does not make the batter too wet. Grease a loaf pan (approximately 30 x 11 cm) with butter or margarine, and dust it lightly with flour to prevent sticking. Preheat your oven to 180°C (top/bottom heat) or 160°C (fan/convection).
- For the batter, cut the marzipan into small pieces and place them in a large mixing bowl. Using a mixer with beaters, mix the marzipan until it is smooth. Add the softened butter or margarine, and continue to beat on the highest setting until the mixture is well combined and creamy.
- Gradually add the sugar, vanilla sugar, and a pinch of salt to the mixture while beating, ensuring each ingredient is thoroughly incorporated. Add the eggs one at a time, mixing each egg into the batter for about 30 seconds on the highest setting before adding the next. This will help create a light and airy texture.
- In a separate bowl, combine the flour and baking powder. Sift the mixture to ensure there are no lumps. Add the flour mixture to the wet ingredients in two portions, mixing briefly on medium speed after each addition until just combined. Be careful not to overmix, as this can affect the cake’s texture.
- If any of the drained pineapple pieces are particularly large, chop them into smaller, bite-sized pieces. Reserve about 60 g of the pineapple for decoration. Gently fold the remaining 200 g of pineapple pieces into the batter on the lowest setting of your mixer or with a spatula, ensuring an even distribution without breaking up the fruit too much.
- Pour the batter into the prepared loaf pan. Use a spatula to smooth the surface and ensure the batter is evenly distributed. Place the pan on the lower third rack of your oven. Bake the cake for about 65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Once the baking time is finished, remove the cake from the oven and let it rest in the pan for about 10 minutes. Carefully loosen the edges with a knife if necessary, then turn the cake out onto a wire rack to cool completely before adding the glaze.
- To prepare the glaze, break the dark chocolate into small pieces and place them in a heatproof bowl. Add the vegetable oil. Melt the chocolate and oil together over a pot of gently simmering water (water bath), stirring occasionally until smooth and glossy. Be careful not to let any water get into the chocolate.
- Once the cake is completely cooled, place it on a wire rack with parchment paper underneath to catch any drips. Pour the melted chocolate glaze evenly over the top of the cake, allowing it to drip down the sides. Use a spatula or spoon to spread the glaze if necessary. While the glaze is still soft, decorate the top with the reserved pineapple pieces as desired.
- Allow the glaze to set completely at room temperature before slicing and serving the cake. Enjoy your homemade Ananas-Marzipan Kuchen!
Notes
For the best texture, make sure the butter and marzipan are at room temperature before mixing. Draining the pineapple thoroughly is important to prevent the cake from becoming soggy. The cake can be stored in an airtight container for several days and tends to become even more flavorful after resting overnight. If you prefer, you can substitute the dark chocolate glaze with a white chocolate glaze for a different flavor profile.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
