White cake with marzipan and almonds

7 steps · 45 min total

1. 01

   Whip Egg Whites

   Beat the egg whites with 2 tablespoons of the sugar until they hold stiff, glossy peaks. You want them firm enough that they don't slump when you lift the whisk.
2. 02

   Combine Dry Ingredients and Fold

   In a separate bowl, whisk together the remaining sugar, flour, cornstarch, and baking powder until well combined.

   Gently sift this dry mixture over the whipped egg whites, then fold it in with a spatula until just smooth. Be careful not to deflate the egg whites. Stir in the melted butter until it's fully incorporated.

3. 03

   Add Marzipan and Amaretto

   Add half of the marzipan, broken into small pieces, and the 1 tablespoon amaretto liqueur to the batter. Fold gently to combine.
4. 04

   Prepare and Fill Pan

   Pour the batter into a suitable silicon mold, or a regular round cake pan that has been greased and lightly dusted with breadcrumbs.
5. 05

   Top with Marzipan and Almonds

   Sprinkle the top of the cake batter with the rest of the marzipan, crumbled or cut into small pieces, and the 50 g sliced almonds.
6. 06

   Bake the Cake

   Bake the cake in a preheated oven at 180°C for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
7. 07

   Cool and Serve

   Let the cake cool completely in its mold before turning it out onto a serving plate. This helps prevent it from breaking apart.