Crunchy Marzipan and Bilberry Cake. Marjakook martsipaniga

Amazing berry cake with crispy bottom and top and juicy filling. Marzipan is very sweet and tartness of berries balancing and complements light sweet almond taste of the marzipan.

2 comments

marzipancake (28)Amazing berry cake with crispy bottom and top and juicy filling. Marzipan is very sweet and tartness of berries balancing and complements the light sweet almond taste of the marzipan.
Marzipan is one of the oldest sweets made in Estonia, and it was first used as a medicine as it was thought it has healing properties and was sold in the Town Hall Pharmacy of Tallinn. As the legend has it, the sweet was invented by a man who worked at the pharmacy. However, the city of Lübeck in Germany also claims to have invented the treat.

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Marzipan

The word “marzipan” is derived from German Marzipan or Italian marzapane, most likely after St. Marcus; the Estonian name is martsipan. This product is an elastic paste made of grated, powdered almonds and powdered sugar. Read more about marzipan

Crunchy Marzipan and Berry Cake

  • Servings: 4-6, cake form 20-22 cm
  • Difficulty: easy
  • Print

A crunchy sweet and sour juicy berry cake perfect for a late summer dessert.

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Ingredients

  • 150 g melted butter
  • 1 dl sugar, a pinch of salt
  • 3 dl oatmeal
  • 1 dl flour
  • 0,5 teaspoon soda
  • 250 g sour cream (or cream fraiche, greek yoghurt)
  • 2 eggs
  • 2 dl sugar (or less. taste  your berries)
  • 100 g marzipan
  • 250 dl berries: bilberry, blueberry, black or red currant or cowberries
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Directions

  1. Melt butter. And mix in flour, oatmeal, sugar, salt and soda.
  2. Take 2/3 of crust. Press the crumbs into the bottom of the pie pan 20-22 cm), Use the form with high edges
  3. Filling: Beat eggs and sugar into a light foam, add sour cream
  4. Chop marzipan into small pieces and pour into the bottom. ( if you are using frozen berries, mix them with a little bit of starch), Pour the filling and berries into the marzipan layer.
  5. Sprinkle cake evenly with the remaining crust
  6. Bake at 180 C for 30-35 minutes
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marzipancake (17)

2 comments on “Crunchy Marzipan and Bilberry Cake. Marjakook martsipaniga”

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