Yield: 10 servings
Ingredients
- 1 1/2 ounces (43 g) blanched almonds
- 1 1/2 ounces (43 g) powdered sugar
- 3/4 ounce (21 g) sugar
- 3/4 ounce (21 g) water
- 1 tablespoon + 1/2 teaspoon light corn syrup
- 4 1/2 ounces (128 g) powdered sugar
- 4 ounces (112 g) cake flour, sifted
- 12 ounces (340 g) granulated sugar
- 12 egg whites
- 1 teaspoon cream of tartar
- pinch of salt
- grated zest of 1 lemon
- 2 teaspoons lemon juice
- 3/4 a pint (15 ounces/426 ml) heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon powdered sugar
Instructions
- In a small saucepan combine 3/4 ounce (21 grams) of sugar and 3/4 ounce (21 g) of water and bring to a boil. Set aside to cool.
- Combine the flour with half of the sugar (about six ounces). Reserve.
- Whip the egg whites with the cream of tartar and salt at high speed until they have tripled in volume. Add the remaining sugar gradually and continue whipping until the whites hold soft peaks.
- Place the flour and sugar mixture in a shifter over a piece of parchment paper. Sift the mixture over the whipped egg whites, about one fifth at a time, and gently fold it in together with the lemon zest, and lemon juice. Place the batter in the prepared tube pan.
- Bake at 325°F (163°C) for about 55 minutes or until the cake is golden brown on top and springs back when pressed lightly. Invert the pan and cool upside down.
- Place almonds in a food processor and process to powder.
- Add the powdered sugar. With the machine running add the sugar water a little at a time until it forms a paste.
- Place the paste in a stainless steel mixing bowl using the hook attachment mix with the corn syrup on low speed until combined.
- Add the powdered sugar, a little at a time, until a firm dough is formed.
- Slice the fruit into desired sizes and shapes.
- Combine the cream, vanilla extract and one tablespoon of powdered sugar in a mixing bowl fitted with the whisk. Whip until medium peaks. Reserve.
- Cut the cooled cake horizontally into three even slices.
- Starting with the bottom layer of the cake, on a serving platter, spread about one tablespoon of raspberry jam over the whole portion. Place the desired amount of fruit on the raspberry jam and top with the whipped cream. Place the middle piece of the cake on the finished layer and repeat. Place the top piece of cake on top of the middle layer and cover the cake with the remaining whipped cream.
- On a clean surface sprinkled liberally with powdered sugar, roll out the reserved marzipan to an eighth of an inch thick and carefully place it over the cream-covered cake. Decorate with fruit as desired.