Marzipan cake pie

Ingredients for Marzipan cake pie

Instructions for Marzipan cake pie

To prepare the Marzipan cake pie recipe, please follow these instructions:

Flormelis is sifted into the marcipan mass, and it is kneaded with egg whites a bit at a time in a thickened pot. The consistency must be such that you can see that it is just possible to spray the mass out through the spray bag.

The mixture must first heat up over low heat while stirring well and it should be so hot that you can even "burn" your fingers on it. The mass is now a bit more windy than in a cold condition, but it is fasting faster, so it is about as soon as possible to fill (half a half) into a large paperhouse of double layer baking paper in which a small hole is cut in the tip and Put a syringe of ethylene in. The chopper can be held together with a needle.

The loose bottom for a spring mold can be brushed with butter and sprinkled easily with flour. Firstly, apply a smooth layer of the crown cake dough, spraying an edge all the way around from the bag. There should be a little dough back in the bag, it is sprayed into small tops on the baking paper and baked to decorate the pie.

The garlic cake is placed on top of strong heat 200-225º and baked approx. 10 min. Peaks 7-8 min. Should the edge of the pie turn brown before the bottom, put a cut ring of aluminum oil over when the edge is light brown - and then give the pie a few more minutes.

When the pie has cooled a little, loosen it carefully from the mold.

Filling and decorating:
The chocolate is broken and melted in a saucepan over low heat. Approximately ¾ of it is lubricated in a smooth layer on the pie. Cut the drained fruits into smaller layers and lay them in a layer on the bottom of the pie. The whipped cream is reversed with Kahlua. The whipped cream is placed on top of the fruits. Then another layer of fruit. The garlic cloves are laid as a decoration of fruit and cream. The rest of the chocolate is filled in a casserole and the cake is sprayed with chocolate.