- 1 cup sugar
- 2 eggs
- 1 cup flour, plus extra
- 1 teaspoon baking powder
- 2 tablespoons butter, plus extra
- 1 teaspoon vanilla extract
- 1/2 cup whole milk, heated
- 3/4 cup Maraschino liqueur, divided
- 8 ounces marzipan, shredded or diced (available in supermarkets)
- 3/4 cup apricot jam
- 1 egg, beaten with 1 teaspoon water
Combine the sugar and eggs in a mixer fitted with the whisk
attachment. Beat until thick and pale yellow. In a bowl, combine the flour and
baking powder. Add the flour mixture to the egg mixture, and mix well. Add the
butter and vanilla to the milk, and stir until the butter melts. Add the milk
mixture to the batter, and mix. Butter and flour a 9-inch cake pan. Pour the
batter into the pan, and place in the oven. Bake for 25 minutes. Remove from
the oven, and unmold. Set aside to cool.
Slice the cake horizontally into 3 layers. Brush the cake
layers with the 1/4 cup of Maraschino. In a small saucepan, warm the apricot
jam over medium heat. Spread the jam over each cake layer, and reassemble the
cake. Place the marzipan in a mixer fitted with the paddle attachment. Add 1/2
cup of Maraschino, and mix until thick and creamy. Transfer to a pastry bag
fitted with a flat fluted tip, and decorate the sides and top of the cake (see
picture, Page 41). Let the cake sit at room temperature overnight to allow the
marzipan to dry.
Preheat oven to 375°. Brush the top of the cake with the egg
wash, and transfer to a baking sheet lined with parchment paper. Bake until
the surface becomes shiny and golden brown, about 10 minutes. Serves 12
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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