- 1 teaspoon butter
- 2 tablespoons bread crumbs, or as needed
- 6 egg whites
- 1 1/3 cups white sugar, divided
- 1 1/3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 7 tablespoons butter, melted and slightly cooled
- 1 tablespoon amaretto liqueur
- 3 1/2 ounces marzipan, crumbled, divided
- 1 3/4 ounces blanched almonds, thinly sliced
- Preheat oven to 350 degrees F (175 degrees C). Grease a round baking pan with 1 teaspoon butter; coat with bread crumbs.
- Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 2 tablespoons sugar, continuing to beat until stiff peaks form.
- Mix remaining sugar, flour, cornstarch, and baking powder together in a large bowl. Sift over the beaten egg whites; fold together very gently until batter is smooth. Fold in melted butter and amaretto liqueur. Stir in half of the marzipan.
- Pour batter into the prepared baking pan. Sprinkle remaining marzipan and sliced almonds on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool cake completely, about 30 minutes. Invert onto a serving plate.
10/21/2019
recipepes.com
white cake with marzipan and almonds, recipe
PT15M
PT1H
5
455 calories
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