Dietrich Marzipan Cake
8 servings
200 minutes
Dietrich marzipan cake is the embodiment of Estonian pastry traditions and exquisite taste. Its tender buttery sponge cake soaked in vanilla harmoniously combines with airy cheese-marzipan cream. Legend has it that such cakes were made in ancient Baltic patisseries where marzipan was a symbol of sophistication. The finishing touch is a layer of fragrant marzipan with rum, adorned with fresh berries, creating visual and taste perfection. This dessert is perfect for festive occasions where one wants to impress guests with a refined treat. Dietrich marzipan cake is a blend of sweetness, creamy tenderness, and the light tartness of blackberry jam, making it a true culinary masterpiece.
1
Whip the softened butter with powdered sugar until fluffy white mass (this is a key condition for baking this biscuit). Add vanilla essence or vanilla.
- Butter: 350 g
- Icing sugar: 250 g
- Vanilla essence: 1 teaspoon
2
Beat the eggs separately. Gradually pour them into the whipped butter, mixing with a mixer on low speed.
- Chicken egg: 6 pieces
3
Sift the flour with the baking powder three times and gently incorporate it into the dough in parts, mixing with a spatula from bottom to top.
- Wheat flour: 350 g
- Baking powder (raising agent): 2 teaspoons
4
Pour in the fatty milk. Mix well. Place in a 25 cm diameter pan lined with parchment. Bake at 180 degrees for 30-40 minutes. Remove, cool, then cut into three parts.
- Whole milk: 3 tablespoons
5
Crush the marzipan finely, pour in milk, let it sit for 2 hours, then mix with a mixer until smooth.
- Marzipan: 1700 g
- Milk: 150 ml
6
Whip the cream with powdered sugar until stiff peaks form. Pass the dry cottage cheese through a sieve, combine it with the whipped cream and marzipan mass.
- Heavy cream 35% fat: 300 ml
- Icing sugar: 250 g
- Full-fat curd cheese: 500 g
7
Assemble in a pastry ring: spread the first layer with jam, place the second layer on top, then add the cheese-marzipan cream, followed by another layer of sponge. You can put the cake in the fridge to set the layers.
- Blackberry confiture: 150 g
8
Coating: knead the marzipan carefully, add rum, roll it out and cover the cake with it, decorate with fresh berries.
- Marzipan: 1700 g
- Rum: 2 tablespoons
- Fresh berries: 500 g