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Chipolata marzipan cake recipe
Chipolata marzipan cake recipe
Chipolata marzipan cake recipe use to be one of the first marzipan cakes in Europe. Now a days, there are so many marzipan cakes and they come in all kinds of colors! Chipolata is a mix of Amaretini cookies, candied cherries and other candied fruits. This combination is one of the fillings for bavarian cream. Chipolata bavarian cream is an European dessert and comes in many flavors. This recipe will come later on our website! You can use Chipolata bavarian cream as well for cake filling and pastries. For this cake, I am only using bavarian cream for the bottom part of the cake. The second layer will be Maraschino cherry butter cream. This cake is a 3 phase cake. Which means: bake cake first, make bavarian cream and decorate your cake!
Chipolata marzipan cake recipe with berries and cherries
Chipolata cake batter
For this cake I am seperating the egg yolks and whites. The process is to beat the egg whites with a 50% of the sugar until it is foamy! Then I am beating egg yolks with the other part of sugar and vanilla extract until this is creamy! Now I can combining the creamy egg yolks and foamy egg whites with a spatula together! The last part is to sift extra fine flour with custard powder and blend with the eggs. For this I am not using a mixer. only my spatula! My cake batter is ready for the oven. As you can see I am using a square springform cake pan. When you have a round springform cake pan, that will be fine as well. Chipolata cake is ready in 30 minutes on 350 fahrenheit/ 180 celsius.
For our catering service, we are using chipolata bavarian cream as a dessert and our desserts come in cups. I am using the same recipe for cake filling. When my cake is on room temperature, I am cutting this in 3 parts. The bottom part of this cake has chipolata bavarian cream. The second part I am using Maraschino cherry buttercream. I close this cake with the top part and cover this with pink marzipan
The finishing touch for Chipolata Marzipan cake recipe is cake decorating. For this I am using Plain marzipan and organic pink food color. There is marzipan with color on the market only I am never using these blocks. We make our own marzipan with almond and confectioner sugar. There is a huge difference in processed marzipan or making fresh marzipan. I do understand this all together will be alot of work, but if you decide to buy marzipan, make sure it is good quality. Besides marzipan, this cake have whipped cream dots with raspberries and Amarena cherries on top. You can use other cherries as well for this recipe.
For this recipe I have used 2 other recipes to complete this recipe. See the links below for whipped cream and Maraschino cherry buttercream. That’s how you can complete this recipe. When you make this recipe, it would be nice to tag us #Chipolatamarzipancake. Our team does repost other people’s creations on social media. If you have comments or questions about this recipe, please use the comment box below. Enjoy baking Chipolata marzipan cake recipe.
Use or recipe Marachino cherry buttercream. See link!
See whipped cream recipe
200 grams marzipan
3 to 4 drops of pink food coloring
23 to 24 fresh raspberries
14 Amarena or candied cherries
2 tbsp confectioner sugar
Chipolata cake directions
Pre heat your oven on 350 fahrenheit or 180 celsius. Use a square or round regular size springform baking pan. Butter the sides and bottom and cover with parchment paper.
Mix 6 egg yolks with 62 grams of extra fine granulated sugar and 1 tsp of vanilla extract until creamy!
Mix in a separate bowl 3 egg whites with 62 grams of extra fine granulated sugar until foamy!
Blend egg white with creamy egg yolks with a spatula until incorporated.
Sift extra fine pastry flour with 20 grams of custard powder.Use a spatula and fold this with the egg mix until you have a smooth cake batter.
Bake this cake in 30 minutes on 350 fahrenheit/180 celsius.
Use a tooth pick and check if your cake is done after 30 minutes. Cool off until room temperature.
Chipolata Bavarian cream filling and decorating
Prepare whipped cream and Maraschino cherry butter cream first! (See recipe links in our blog)
Use 1 gelatin sheet and put it in a bowl of cold water until use.
Pre heat on low fire 150 ml milk (don’t cook, should be warm)
Mix on high speed 1 egg yolk with 1 tbsp of extra fine granulated sugar,2 tbsp warm milk and 2 tsp of vanilla sugar until creamy!
Pour the rest of the warm milk to the batch and mix well. Squeeze the water out of 1 sheet of gelatin and mix this with warm milk and eggs.
Let it cool off to room temperature and add 2 tbsp/30 ml of Maraschino liquor to the batch. Then you can mix the amaretini cookies, candied cherries and fruit to the batch. (Cut the cherries in half)
Mix 1 egg white with 1 tbsp of granulated sugar until foamy. Do the same with whipped cream (See recipe)
Mix first whipped cream then egg white with milk. Amaretini cookies, candied peel. Cherries, and egg yolk. Use plastic film and keep it in the refrigerator for at least 1 hour.
Take your cream out of the refrigerator and wait for 15 min. Spread this cream onto the bottom part of your cake and put the middle part on top of the cream.
Spread Maraschino butter cream on top of the middle part of the cake and put the 3rd part of the cake on top.
Knead 200 grams of marzipan with 3 to 4 drops of pink food color. Knead well until you have pink marzipan.
Use a rolling pin and make a flat square sized to cover your cake.(It should be 1/3 inch thick)
Cover your cake with pink marzipan and start decorate your cake on top with dots of whipped cream. Use a piping back for this and a round nozzle. Add on top fresh raspberries and cherries. (See image for cake decoration design)
When you cake has been decorated, use a small strainer and use 2 tbsp of confectioner sugar. Dust this on top of your raspberries and cherries. Your cake is ready!
Cooking time is minus 1 hour refrigerator time.
Use for this recipe: Spatula, cooking thermometer, rolling pin