- 70 g/ 2½ oz of plain flour
- 3 egg yolks
- 4 egg whites
- 45 g/ 1½ oz of caster sugar
- 120 g/ 4¼ oz of marzipan
- A pinch salt
- A few drops of vanilla essence
- 60 g/ 2 oz of butter
- 30 g/ 1 oz of chocolate
- 15 g/ ½ oz of almond flakes
- Icing sugar for dusting
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- Prepare the oven by preheating it at 180°C/ 350°F.
- Proceed to sift the flour and salt.
- Shave flecks of chocolate and mix them well into 10 g/
¼ oz of flour.
- Crush marzipan. Add egg yolk one at a time and beat the mixture for about 5 minutes using k-beater.
- Stir in vanilla essence.
- Fold sifted flour into egg mixture.
- Beat egg whites till soft peaks are formed.
- Add sugar gradually, beating the mixture constantly after each addition.
- Beat the batter until sugar has dissolved and egg white batter become stiff.
- Fold egg whites a little at one time, beating well after each addition into egg mixture.
- Fold in 40 g/ 1¼ oz of melted butter and chocolate flecks.
- Line base and sides of 18 cm circle tin with baking paper. Brush sides with 20 g/
¾ oz of melted butter and arrange almond flakes on the sides.
- Pour mixture into prepared tin.
- Bake for 45 minutes.
- Remove the cake and cool it on wire rack.
- Dust the cake with icing sugar.
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