Description
Saftig-lockerer Blechkuchen mit zartem Marzipanaroma, goldbrauner Kruste und fein-nussigem Duft. Im Inneren verschmelzen buttrige Süße, Mandeln und Haselnüsse zu einer unwiderstehlich weichen, aromatischen Textur.
Ingredients
Scale
- 120 g Zucker
- 120 g Butter, weich
- 3 Eier
- 120 g Marzipanrohmasse
- 120 g Mehl
- 120 g gemahlene Mandeln
- 120 g gemahlene Haselnüsse
- 3 TL Backpulver
- Rumaroma
- 1 Packung dunkle Kuchenglasur oder Zitronenglasur
Instructions
- Begin by preparing all your ingredients: allow the butter to come to room temperature so it becomes soft, and cut the marzipanrohmasse (marzipan paste) into small pieces. Preheat your oven to 180°C (fan/convection setting). Line a baking sheet, approximately 20 x 28 cm in size, with parchment paper and set aside.
- In a large mixing bowl, combine the softened butter and sugar. Using an electric mixer or a hand whisk, beat the butter and sugar together until the mixture is pale, creamy, and fluffy. This should take about 3–5 minutes.
- Add the eggs, one at a time, to the butter-sugar mixture. Beat well after each addition to ensure the eggs are fully incorporated and the batter is smooth.
- Add the pieces of marzipanrohmasse to the bowl. Continue mixing until the marzipan is completely dissolved and incorporated into the batter. This may take several minutes; be patient and scrape down the sides of the bowl as needed to ensure an even mixture.
- In a separate bowl, mix together the flour, ground almonds, ground hazelnuts, and baking powder. Stir to evenly distribute the baking powder among the dry ingredients.
- Gradually add the dry mixture to the wet batter. Mix gently but thoroughly until no dry streaks remain and the batter is evenly combined. Add a few drops of Rumaroma to taste, and fold gently into the batter.
- Pour the finished batter onto the prepared baking sheet. Use a spatula or palette knife to spread the batter evenly across the entire surface, making sure it is level for even baking.
- Place the baking sheet in the preheated oven and bake for about 20 minutes. The cake should rise and turn lightly golden. Test doneness by inserting a toothpick in the center; it should come out clean.
- Remove the cake from the oven and allow it to cool completely on the baking sheet. This will prevent the glaze from melting when applied.
- Once the cake is completely cool, prepare the dark chocolate glaze or lemon glaze according to the package instructions. Pour the glaze evenly over the surface of the cake and spread it to cover the entire top. Allow the glaze to set before slicing the cake into squares or rectangles for serving.
Notes
For extra flavor, you can add a splash of real rum instead of Rumaroma if preferred. If you like an extra nutty texture, sprinkle some chopped nuts on top of the glaze before it sets. The cake also keeps well for several days stored in an airtight container, making it ideal for parties or gatherings.
- 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
