Ingredients
Ingredients for 1/2 gastronorm baking tray:
Cake:
- 800g Ardo Blueberries
- 300g soft butter
- 400g cane sugar
- 4 tsp. vanilla sugar
- 8 eggs
- 800g marzipan
- 360g wheat flour
- 300g blended hazelnuts
- 300g blended walnuts
Glaze:
- 400g icing sugar
- 200g egg whites
Garnish:
- 200g salted almonds
- 50g unsalted pistachios
Allergens
Milk
Nuts
Gluten
Egg
Preparation
- Preheat the oven to 175°C.
- Place baking paper in a gastro tray.
- Beat the butter, cane sugar, and vanilla sugar together until creamy.
- Add one egg at a time, beating briefly between each egg.
- Roughly grate the marzipan and stir it into the batter along with the flour.
- Blend the hazelnuts and walnuts into a coarse nut flour.
- Fold the nut flour into the batter with a spoon and then add the blueberries.
- Spoon the batter into the gastro tray and bake the cake in the oven for 60 minutes.
- Set the cake aside to cool.
- Beat the egg whites until stiff and add the icing sugar.
- Spread the glaze on the cake.
- Chop almonds and pistachios and sprinkle over the cake.
Ardo products used in this recipe
