This is a luscious marzipan-flavored
cake--a sweetened almond paste confection. For an appealing presentation,
serve wedges of this rich cake in a pool of the Raspberry Sauce.
Marzipan Cake
with Raspberry Sauce
3 tablespoons all-purpose
flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or
margarine, softened
2/3 cup granulated sugar
1 (8-ounce) can almond
paste, crumbled
4 large eggs, separated
2 tablespoons kirsch or
orange juice
Raspberry Sauce (recipe
follows)
Grease a 9-inch round
cake pan; line with parchment or wax paper and grease. Set aside.
Combine flour, baking
powder and salt in small bowl, set aside.
Beat the butter at medium
speed of an electric mixer until creamy; gradually add sugar,
beating well. Add almond paste; beat at low speed 2 to 3 minutes
or until smooth. Add egg yolks, one at a time, beating after
each addition. Stir in kirsch. Add the reserved flour mixture
to butter mixture, beating until batter is well blended.
Preheat oven to 300*F
(150*C).
In another bowl, beat
egg whites at high speed until stiff peaks form; gently fold
into the batter. Pour batter into prepared pan.
Bake for 45 minutes or
until a wooden pick inserted in center comes out clean. Cool
in pan on a wire rack for 10 minute; remove from pan and let
cool completely on wire rack.
To serve, cut cake into
wedges. Swirl a small amount of the Raspberry Sauce onto
individual serving plates creating a pool and top with a wedge
of cake in the center. Decoratively drizzle additional sauce
over cake, as desired.
Makes 12 servings.
Raspberry Sauce
1/4 cup granulated sugar
1/2 cup seedless raspberry
jam
1/2 cup water
1 teaspoon kirsch or
1/4 teaspoon almond extract
2/3 cup fresh raspberries
Combine first 3 ingredients
in a small saucepan; stir well. Bring to a boil; reduce heat,
and cook, stirring constantly, until sugar dissolves and jam
melts. Remove from heat, and stir in kirsch. Cool completely.
Gently fold raspberries
into cooled sauce. Cover and chill thoroughly.
