Cream cake with rose

Name: cream cake with rose
Cook time: 55 min
Total time: 340 min
Yield: 10
Ingredients: 1 vanilla bean; 250 g unsalted butter or margarine; 250 g white caster sugar; 5 medium sized egg; 250 g self raising flour; 30 g almond shavings; 100 g Marzipan; 340 g black cherry jam; 250 ml fresh cream; 2 el white caster sugar

Airy cream cake with sweet layers of jam and a self-folded marzipan rose

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (∅ 22 cm)

Directions

Preheat the oven to 170 ° C. Grease the spring form and coat the bottom of the mold with baking paper.
Cut open the vanilla pod lengthwise and scrape out the marrow. Beat the butter with the sugar and vanilla juice in 10 min. Airy with a mixer.
Beat the eggs 1 by 1. Spat the flour through the mixture lightly and put in the spring form.
Bake the cake in the middle of the oven for about 45 minutes. Allow to cool for 4 hours.
Roast the almond shavings for 3 minutes in a frying pan without oil or butter. Let cool on a plate.
Make the rose: knead a pear shaped rose bud of marzipan. Make a roll of the rest and cut into 10 equal pieces.
Shape balls of the pieces and press them flat to petals. Fold them 1 to 1 around the rose bud.
Cut the cooled cake in 3 equal slices. Brush the bottom layer with the jam and lay the next layer on it.
Brush with the rest of the jam and place the top on top.
Beat the whipped cream with the sugar and brush the cake around it.
Stick the almond shavings against the side of the cake and place the rose on top.