1 2/3 1 2/3 1/3 1/3
flour or 1/3 c flour and 1/3 c almond meal
2 cups sugar
1 1 4
cup unsalted butter, melted 4 T Marzipan room temp (warm)
2 eggs, room temp
3 3 3
tablespoons almond extract, yup that is 3 T!
1/4 teaspoon salt
2 1/2 2 1/2 1/2
ounces (about 1/2 cup) sliced almonds ~ just cover the top!
1/2 cups Butter
1/4 cup Milk ~ I used Buttermilk
3-1/2 cups Powdered Sugar
1 teaspoon Almond Extract
onto the warmed cake and let it sit for 20 minutes.
Preheat oven to convection 330°. In a large bowl, whip together sugar and butter. whip it good. Add eggs one at a time and whip. Stir in almond extract, salt and whip. *While chilled, dice marzipan into little bits and let warm up, or when warm, pinch off pieces and add to whipping mixture. Mix in flour just until incorporated. Spray two 9-in. pie pans (or cake pans) with cooking oil. Make a cross hatch with parchment paper to use as a sling. Divide batter evenly between pans, smooth the top and bake for 15 minutes. Turn and swap cake positions in the oven and sprinkle each with half of the almonds. Bake for 10 minutes or until light brown around edges, about 30 minutes - next time 45 min. Serve warm or at room temperature. The Twist: To quickly transform these modest cakes into showpieces, use a serrated knife to carefully slice each cake horizontally into 2 even layers. Whip 4 cups heavy cream with 1 cup sugar until stiff peaks form. Spread each bottom layer with 1 cup of the whipped cream and sprinkle with fresh raspberries. Add top layers and spread with remaining whipped cream; top with more raspberries. (If you only want to layer 1 of the cakes, just halve the amounts here.) ~ I have not done this. I like it with the frosting and just it's chewy self. I am thinking of making cookies, using the scoop and sprinkling the almonds on top.