Matcha cake with marzipan

Name: matcha cake with marzipan
Cook time: 50 min
Total time: 140 min
Yield: 10
Ingredients: 10 g unsalted butter; 5 medium sized egg at room temperature; 150 g fine cristalsugar; 1 tl vanilla aroma; 125 g wheat flour; 25 g cornstarch; 9 tl matcha powder; 95 g peeled pistachio nuts; 250 g mascarpone; 2 el powdered sugar extra for pollinating; 300 g white marzipan

Baking cake? Mix the marzipan with Japanese matcha powder, then you get the perfect green color.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (Ø 24 cm)
1 hand mixer

Directions

Preheat the oven to 170 ° C.
Grease the spring form with the butter and coat the bottom of the mold with baking paper.
Break the eggs over a bowl and add the granulated sugar and vanilla flavor. Beat with a hand mixer in approx. 8 minutes to an airy foam.
Sift the flour together with the cornstarch and matcha powder on top of the foam and gently fold through.
Spoon the dough into the spring form and fry the cake in about 30 minutes until golden brown and cooked in the middle of the oven.
Meanwhile, put the pistachio nuts in a baking dish and roast them for 10 minutes with the cake in the oven.
Take the cake out of the oven and let it cool for 10 minutes. Remove the spring form and let it cool down in 1 hour.
Stir in the mascarpone with the icing sugar and matcha powder. Chop the nuts coarsely and mix through.
Knead the matcha powder through the marzipan so that it turns green.
Cut the cake in half. Brush the soil with the mascarpone mixture and put the top back on.
Roll out the marzipan onto a worktop dusted with icing sugar to make a 30 cm round.
Place the piece of marzipan on the cake and smooth. Make sure the whole cake is covered around. Put the matcha in a sieve and dust the cake with it.