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Milanese Macaroon Cake

Indulgent Milanese Macaroon Cake You Can't Resist

Experience the delightful charm of Milanese Macaroon Cake, a simple yet indulgent dessert featuring raspberry jam and marzipan.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: German
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 4 large Eggs Use flax eggs for a vegan variant.
  • 1 cup Granulated Sugar Can use coconut sugar for a lower glycemic option.
  • ½ cup Butter (Softened) Use vegan butter as a dairy substitute.
  • 1 teaspoon Almond Extract Substitute with vanilla extract for a nut-free option.
  • ¼ cup Warm Apricot Jam Can be replaced with any fruit jam.
  • 1 tablespoon Pectin Syrup Use simple syrup as an alternative.
For the Filling and Topping
  • 1 cup Strained Raspberry Jam Swap with blackberry or strawberry jam for a twist.
  • 1 cup Marzipan Replace with nut-free frosting for nut allergies.
  • 1 cup Powdered Sugar Increase sugar if cream is runny.
  • ½ cup Toasted Almonds Substitute with crushed sunflower seeds for a nut-free version.

Equipment

  • mixing bowl
  • 9-inch round cake pan
  • Electric Mixer
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together large eggs and granulated sugar until pale and fluffy, about 5 minutes. Gently fold in the sifted all-purpose flour and a pinch of salt until just combined. Pour the batter into a greased 9-inch round cake pan and bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
  2. Once baked, allow the cake to cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely. Brush the top and sides of the sponge cake generously with warm apricot jam.
  3. In a medium bowl, combine marzipan, powdered sugar, and a splash of water. Beat with an electric mixer until smooth and creamy, approximately 2-3 minutes.
  4. Once the marzipan cream is ready, coat the entire cake evenly with it using a spatula. Gently press the toasted almonds onto the sides.
  5. Allow the cake to rest at room temperature for at least 1 hour to help the flavors meld beautifully.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Ensure your eggs and butter are at room temperature for optimal mixing. Allow the completed cake to rest before slicing for enhanced flavor.

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