Ingredients
For the dough:
220g sugar
1 point vanilla sugar (I use homemade)
270g flour
5 eggs , (size L)
½ point baking powder (tartar baking powder)
125g butter
125 ml milk
1 pinch of salt
3 tbsp Amaretto (good quality)
For the filling:
180g mascarpone
2 tbsp powdered powdered sugar
200 ml cream
4 tsp cream stiffener
4 tbsp amaretto
For the glaze:
150 g good chocolate (at least 55% cocoa content)
150 ml unbeaten cream
1 ½ sheet gelatin
20 g butter , ice cold
For coating: floor
200 g jam (apricot), finely strained
For covering:
200g marzipan
Instructions
Grease the edge and bottom of the heart springform pan very thinly with butter and line it with baking paper (cut the base and edge to size).
Preheat the oven to approx. 170 degrees hot air (please use the temperature in your own oven).
Beat 5 egg whites with a pinch of salt and slowly pour in 110 g of sugar and beat until thick. Stir/mix the 5 egg yolks with the remaining 110 g of sugar until thick and creamy. Let the butter melt a little in lukewarm milk (butter should only be very soft, but not liquid) and add it to the yolk mixture with the vanilla
sugar and amaretto and stir. Using a whisk, lightly fold in the flour mixed with baking powder and then the foamy egg white/sugar mixture. Pour the mixture into the prepared springform pan and leave for approx. 40 – 45 minutes . Bake. Allow to cool and cut once horizontally.
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