Chocolate-Marzipan Pie

Chocolate-Marzipan Pie

 

Ingredients:
1/3 cup chopped almonds, lightly toasted
150 gr. flour
60 gr. powdered sugar
1/4 teaspoon of salt
150 gr. cold butter
1 egg yolk
For filling:
200 gr. black chocolate, finely chopped
200 ml. fat cream, azdelit
a pinch of salt
1 tablespoon butter, room temperature
Vanilla sugar
200 gr. finished marzipan
150 gr. chopped white chocolate

For the basis:
Place almonds in a bowl of a food processor and grind to a fine crumb.
Add flour, sugar and salt and mix well again. Add cold butter and mix, until the condition of coarse crumbs.
Add the egg yolk and mix until the dough starts to come together.
Share
dough on the board and mix. Form the dough into a ball and squeeze it into
disk, wrapped in a film and placed in a refrigerator for 1 hour.
Prepare a 23 cm demountable pie shape.
Put the dough evenly on the bottom and sides of the mold. Freeze the cake for 30 minutes in the freezer.
Preheat the oven to 190 degrees.
Get the dough and cover it with foil to place the load on top (for example beans).
Bake for 20 minutes, then remove the foil with the load and bake for 12-14 minutes until golden brown.
Allow the cake to cool completely before filling it.

For filling:
Place
chopped black chocolate in a bowl. Separately, heat 150 gr. cream in
A small saucepan until the bubbles begin to appear on the sides of the pan.
Pour out
hot cream on chocolate and let it soften the chocolate for 1
minutes. Whip the cream and chocolate together until smooth and shiny mass.
Add salt, butter, vanilla and beat until smooth.
Cover the top with a food film and set aside to cool, to room temperature.
To rub
marzipan, using a large grater. Place the shredded marzipan, finely
chopped white chocolate and 50 ml. cream in the microwave.
Enable
Microwave with 30 second intervals, whisking after every 30
seconds, until white chocolate melts and the mixture becomes
smooth.
It will be closer to the paste than the liquid.
Transfer the mixture of marzipan into a plastic bag, and cut off the corner.
Plant large piles of marzipan on the bottom of the cooled cake in chaotic order.
Use about 2/3 of the marzipan paste. Pour chilled chocolate on marzipan, and smooth all into one layer.
Put the rest of the marzipan on top of the chocolate in a chaotic swirling order.
Using a toothpick, spin the marzipan and chocolate together.
Cool the cake until it has solidified for at least 1 hour.

For serving, decorate the cake in addition, whipped cream, chocolate curls, or marzipan truffles.
Cut the cake cold. Then let stand at room temperature for 20 minutes before serving.
Bon Appetit!

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