Ingredients for approx. 16 pieces:
For the sponge:
250 g soft butter
200 g sugar
1 packet vanilla sugar
2 eggs (M)
4 egg yolks (M) + 4 egg whites (M)
2 tbsp rum
grated peel of 1 organic orange
150 g flour
100 g cornflour
3 level tsp. baking powder
100 g marzipan paste
Also:
4 heaped tbsp. mandarin or apricot jam
2 tbsp. grated coconut and icing sugar for sprinkling
1 small grape
a little egg white
sugar
Preparation:
1. Beat the butter until creamy. Gradually add the sugar, vanilla sugar, eggs, egg yolks, rum and orange zest and stir. Mix flour with cornflour and baking powder and stir in. Beat the egg whites until stiff. Coarsely grate the marzipan paste. Fold the beaten egg whites and marzipan into the batter.
2. Fill the cavities of a silicone mini cake mat (petit fours) to just below the rim. Bake in a preheated oven at 200°C (gas mark 3-4, fan oven 180°C) for approx.
10 minutes. Allow the pastry to cool slightly and remove from the tin.
3. Line the base of a springform pan (20 cm diameter) with baking paper. Pour 3-4 tbsp. of the and spread smoothly. Bake under the preheated grill until golden brown. Remove the tin from the oven, carefully spread 2 tbsp. of the batter on top of the baked batter and bake again under the grill until golden brown. Continue in this way until the dough is used up. Leave the pyramid cake to cool.
4. Remove the pyramid cake from the tin. Spread tangerine or apricot jam all around. Sprinkle the edge of the cake and the top with coconut flakes. Sprinkle the pastry petit fours with icing sugar and place on top of the cake (serve the remaining petit fours separately). Brush the grapes with egg white and sprinkle with sugar. Place the grape in the centre.
Preparation time approx.: 1 hour + chilling time
Nutritional values per piece approx.:
Calories: 303
Joule: 1269
Protein: 4,2 g
Fat: 16,5 g
Carbohydrates: 34 g
(FoodCentraleby ddp images)
