MARZIPAN CAKE

Preparation Method :

• Cut the marzipan into pieces. Beat the marzipan and egg yolks together until creamy.
• Set the mixer to the highest speed and add the eggs one-by-one, at 30-second intervals.
• Add the sugar, vanilla sugar, and salt and beat for three minutes or until thick and creamy.
• Dissolve the instant coffee in the rum and stir this into the mixture. Sift the flour with the baking powder, and gradually beat them into the mixture.
• Melt the chocolate in a bain-marie over a low heat. Leave to cool slightly and stir in the chocolate and the finely chopped almonds.
• Whisk the egg whites until stiff and fold into the mixture. Grease a 10 inch spring form pan and line it with nonstick baking paper.
• Pour the mixture into the pan. Bake in a 350°F/180°C preheated oven for 60-70 minutes. Remove from the oven and place on a wire rack.
• Push the apricot jam through a sieve and brush it over the cake. Chop up the chocolate couverture and melt it with creamed coconut in a bain-marie over low heat.
• Pour this frosting over the cake and leave to set. Dip a cake knife in hot water and dry it, then score the cake into 16 wedges.
• Place a chocolate-coated praline ball on the end of each wedge. Grate some shavings from a bar of baking chocolate, and some nougat, and then scatter on.