Marzipan Carrot Cake

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Marzipan Carrot Cake

2 cups granulated sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups shredded carrots

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/2 teaspoons pure almond extract

3/4 cup toasted coconut

1 -8oz. can crushed pineapple, drained

12 oz. almond paste, 8 oz. for cake, 4 oz for marzipan carrots

Preheat oven to 350 degrees . Grease and line bottoms with parchment 2-9 inch pans; set aside.

Place sugar, almond extract and oil in a bowl and whisk together. Whisk in eggs one at a time until well combined and light in color. In a separate bowl, whisk together the flour, baking powder , baking soda, cinnamon and salt. Stir into egg mixture until just combined.  Stir in the carrots, drained pineapple and coconut into the egg mixture. Divide batter evenly into the prepared pans. Bake for about 30-45 minutes until done or a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool 10 minutes before removing cakes from pans. Allow cakes to completely cool.

While cakes are cooling, with 8 oz. of almond paste, roll two disks the diameter of the finished cakes. Keep each disk separated with a silpat , plastic wrap or parchment paper and wrapped in plastic wrap until ready to put together cake.

Cream Cheese Frosting

1 pound cream cheese, room temperature

1/2 pound butter, room temperature

2 pounds powdered sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

Sliced almonds for decoration

In a mixing bowl, combine all ingredients except the almonds and beat until fluffy.

Marzipan Carrots

4 oz. almond paste

orange food coloring

Curly parsley

Combine the food coloring and almond paste and  knead until colored orange.

With disposable plastic  glove pinch of small amounts of almond paste and form into carrot shapes. Set aside on a plate until time to complete cake.

Assembly of the cake

Place first layer onto cardboard cake round or cake plate. Spread a thin layer of frosting on top of cake with a offset spatula. Place a almond paste disk on top . Spread some more frosting on top and place other layer of cake and repeat.

Frost the entire outside of cake. Using the sliced almonds , poke randomly into the side of the cake.

Using a toothpick, gently poke a hole in the top of the marzipan carrots. Clip pieces of parsley to represent carrot tops and poke into holes made on top of carrots. Arrange completed marzipan carrots on top of cake.

Store refrigerated but serve at room temperature.

German Raspberry Marzipan Torten

001 (6)

Cake:

2(8oz.) packages almond paste

1 cup butter, room temperature

1/4 cup honey

6 eggs, room temperature

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp nutmeg

1/8 tsp ground cloves

1/8 tsp. white pepper

125 grams all-purpose flour

1/2 tsp. kosher salt

1/2 tsp baking powder

1 tablespoon seedless raspberry preserves

1 tablespoon Dutch-Processed cocoa powder

Simple Syrup:

200 grams granulated sugar

1 cup water

Ganache:

4 oz. bittersweet chocolate, finely chopped

1 tablespoon butter, room temperaure

1 tablespoon vanilla bean paste

2 tablespoons plus 1 1/2 tsp heavy cream

Other ingredients for assembly:

1(15 oz.) jar seedless raspberry jam

2(8oz.) packages almond paste

small container of fresh raspberries

Preheat oven to 325 degrees. Cut a piece of parchment paper to fit the bottom of the half sheet pan. Using a ruler, mark with a pencil the parchment divided into thirds on the long side of parchment. You should have three short rectangles. Turn the parchment upside down in the pan so that the pencil marks are facing down, yet you should be able to see the lines through the other side. Line a half sheet pan with parchment paper and spray entire pan with nonstick cooking spray. Set aside.

Cake:

In the bowl of a stand mixer cream together the almond paste, butter, honey, and granulated sugar until smooth. Add the eggs one at a time beating until combined after each addition.

In a separate bowl whisk together the flour, spices, salt and baking powder. Fold into creamed mixture.

Divide batter evenly between three bowls. Keep one bowl plain batter. Add the 1 tablespoon of raspberry preserves to the second bowl; mix until combined. Add the 1 tablespoon cocoa powder to the third bowl and mix until combined.

Transfer the batters to the prepared pan , having each marked area for each flavor of batter. Carefully spread the batter out the fill each rectangle. The end result should be three separate blocks of cake.

Bake for about 20-30 minutes until done. Top should be slightly golden and cake spring back when touched. Remove from oven and allow to cool in pan on rack.

Simple Syrup:

Add the sugar and water to a small saucepan. Place over medium heat and heat until sugar is completely dissolved. Set aside to cool. There will be syrup leftover. Place extra in a jar and store in refrigerator for later use in things such as drinks or other baked goods.

Assembly:

Flip the cooled cake onto a cake board . Cut the three cakes into the three separate flavors and trim the edges so that they are all the same size.

Place the chocolate layer on a cake board. Lightly brush the simple syrup over the top. Spread a layer of about 1/3 of the raspberry preserves over the top. Top the chocolate layer with the plain layer and repeat the same process as done with the chocolate layer. Top the plain layer with the raspberry layer. Brush the top lightly with the simple syrup. Spread a thin layer of preserves over the top, much less than the previous two layers. The preserves are simply acting as a glue for the almond paste.

With remaining almond paste , knead until smooth. Using a rolling pin, roll out the almond paste to the size of the finished stacked cakes. Carefully place on top of final layer.

Make the ganache by heating the cream and butter just until cream is about to boil  but not boiling. Pour this mixture over the top of the chopped chocolate and vanilla bean paste. Stir until well combined, smooth and shiny. Spread a thin layer over the top of the almond paste. You will not use the entire amount of ganache. Same leftover in refrigerator for later use such as, truffles, hot chocolate and the like.

Place the completed cake into the freezer . Leave in freezer until firm. Once firm , remove from freezer and trim or clean up any rough edges with sharp knife. Working quickly , heat a long knife using very hot water and cut cake into 12 equal square pieces. Clean knife between each cut , creating clean sharp edges.

Using a small amount a ganache as glue . Place a fresh raspberry on the center of each cake.

Store in refrigerator . Allow to come to room temperature when serving.