|1/2 cup||room-temperatured butter|
|3,5 oz||ground almonds|
|3,5 oz||ground dark chocolate|
|5||egg whites, beaten|
|3,5 oz||red currant jelly|
|3,5 oz||couverture chocolate|
Mix butter and sugar, and whisk until fluffy. Add egg yolks one by one. Add ground almonds and chocolate. Last, beat the egg whites and add to the mixture carefully.
Place the dough into a porcelain or glass pan (20 cm diameter) lined with baking paper. Cover the pan with a glass lid or microwave foil. Microwave for 12 minutes at 450 W (or 14 minutes at 360 W). Remove the lid and microwave the cake for an additional 2–3 minutes.
Place the cake on a grid by flipping the pan upside down. Let it cool. Cut the cake into two layers and cover their tops with red currant jelly. Put the layers back together and cover the cake with a layer of marzipan.
Cut the couverture chocolate into small blocks and melt them in the microwave. Finally, spread the melted chocolate evenly over the entire cake.
Make it easier with Ankarsrum Assistent Original
This cake is effortlessly mixed using the Ankarsrum Assistent Original. Kit your machine out with the whisking bowl and cookie whisks to blend all the ingredients in step 1. Beat the egg whites using the balloon whisks.
The almonds and dark chocolate can be grounded with the Ankarsrum grater accessory or with the vegetable cutter.
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