Marzipan Roulette

We don’t need an excuse to eat marzipan.

Perhaps putting some on top of a cupcake is a little extreme, after all why not just do away with the cupcake?!  But sometimes there’s a need to go that extra step and over indulge or just because you can.

There is no better way of over indulging with marzipan than a good bite or two of Niederegger Marzipan and because it’s Niederegger there’s a call for something a little extra in the mix.

Pre heat the oven to Gas 3/170c line a 12 muffin tray with your chosen colour cupcake cases. This makes 12 cupcakes but the small pack of Niederegger only has 8 marzipan bites…someone is going to be let down…..😀 and then it’s marzipan roulette…Coffee, Pineapple, Orange or Pistachio…or buy the bigger box….

For the cupcakes –

150g soft butter

150g caster sugar

3 eggs

1 1/2 teaspoons Almond essence

150g gluten free self raising flour

For the filling –

120g Raspberry Jam

For the buttercream –

100g soft butter

170g icing sugar

30g cocoa

4 tablespoons milk

4 tablespoons Amaretto liqueur

1 pack of Niederegger Marzipan Loaves

Cream the butter and the sugar until light and fluffy, then add the eggs one by one, adding a spoon of flour to stop the mix from curdling. Mix in the essence and stir in the gluten free flour. Don’t over mix, otherwise you’ll take the air out of the mix and the finished cakes will be a little heavy.

Divide the mix between the 12 cases and bake in the oven for about 20 minutes. Or until an inser.ted skewer comes out clean. Remove from the oven and allow to cool in the tin before removing and putting them on a wire rack.

Once cooled and using a cupcake corer, take out the middle of the cupcakes and fill with a teaspoon of the raspberry jam. Then make the chocolate buttercream.

Beat the butter until it’s light and fluffy, using an electric hand whisk, then carefully stir in the icing sugar and cocoa to avoid a dust cloud. Then beat again with the mixer until fully mixed, then beat in the milk and liqueur. Pipe onto the cupcakes and finish with the unwrapped marzipan loaves…or if you buy a larger box, you’ll have a spare one or two to ……

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Gluten Free Sachertorte

Oh my word…this is one seriously rich dessert.

Not one for the faint hearted and certainly one for a weekend special or dinner party. Not one really to indulge in for 2. Unless you have stomachs of concrete!

This has been on my list of things to do for some time, but finding time to slot it in has been the tricky part.  It’s not a complicated recipe, it’s just made up of different stages, so leave yourself plenty of time to make, bake and decorate and then enjoy it’

gluten-free-sachertorte

  • melt the chocolate and butter
  • whip up the meringue
  • whip up the yolks and sugar
  • mix in the gluten free flour and chocolate mix
  • the add in the meringue in 4 waves
  • bake
  • slice into 3
  • fill with jam
  • melt chocolate and pour on top
  • decorate

I have adapted this recipe from the ‘Bake it Better – Classic Cakes’ book, that came from ‘The Great British Bake Off series of books. There isn’t much adapting but I have also added my own little touch, suspecting that if I didn’t it could be dryer – as is usually the case with gluten free baking. More on that in a bit.

Ingredients for the cake;

  • 180g Dark Chocolate, broken into pieces – I use Callebaut 70.5% cocoa solids
  • 100g butter – unsalted
  • 5 eggs separated – 4 yolks and 5 whites – at room temperature
  • pinch of salt
  • 115g caster sugar (split 85g and 30g)
  • 1/2 teaspoon vanilla paste
  • 85g gluten free plain flour

For the filling;

  • 200g Apricot jam – Hartley’s do a wonderful squeezy bottle one
  • 80ml Amaretto

For the chocolate glaze;

  • 190g Dark Chocolate – as before
  • 40g butter
  • 60ml double cream

to finish off

  • 30g dark chocolate – as before

And so to begin;

  • Preheat the oven Gas 3/140c
  • Line the 8″ deep, loose bottomed cake tin, base and sides with greaseproof
  • Begin by melting the chocolate and butter for the cake – melt gently in a bowl over a saucepan of gently simmering water. Don’t let the bowl touch the water. Once nearly melted remove from the heat and set to one side whilst the chocolate and butter finish melting and it cools down.
  • Whisk the 5 egg whites until soft peaks – about 5 minutes and then with the 85g of sugar – add in whilst whisking a spoon at a time. You are making a meringue and you need to keep whisking until the meringue goes ‘stiff’.
  • Once whisked – and if you only have one large bowl like I, take out the meringue and place on a large plate.
  • Into the bowl put the 30g sugar, 4 egg yolks and vanilla paste and then whisk some more until double in volume. Until if you remove the whisk it leaves a ribbon. Ribbon Stage.
  • Then stir in the cooled chocolate mixture, sifted flour and one-quarter of the meringue.  Stir it gently and ensure there are no white streaks from the meringue or flour.
  • Fold in the remaining meringue in three batches, ensuring no streaks.
  • Pour into the prepared tin and bake in the middle of the oven for about 30 – 40 minutes.
  • Remove from the oven and cool before lifting out and removing the greaseproof.
  • Once cooled you can begin to fill 🙂
  • Slice the cake so that you have 3 layers – or just 2 layers.  If you have one of those cake layer cutter, you can ensure the slices are cut evenly.
  • Using the top layer of the cake as your base – drizzle with 40ml of Amaretto and spread with 80g of apricot jam. Put on the next layer of cake, drizzle with the remaining Amaretto and spread with 80g of apricot jam. Top off the cake with the last slice of cake and use the remaining 40g of apricot jam and brush the sides of the cake.
  • Then to make the chocolate glaze;
  • As before melt the 190g of dark chocolate with the 40g of butter, remove from the heat once melted.
  • Heat the double cream in a saucepan until just before it boils – keep your eye on, or it could catch the bottom of the pan.
  • Pour the hot cream onto the melted chocolate, stirring as you do, then mix well until you have a glossy chocolate glaze – pour over the cake ensuring the chocolate mix covers the sides.
  • Leave on the work surface to cool and set – don’t put it in the fridge – please.
  • Melt the remaining chocolate, as before and place into a piping bag with the end snipped off, to pipe the decoration – ‘Sacher’.
  • Cool and slice

gluten-free-sachertorte