Marzipan Kuchen mit Karamellisierten Mandeln, Ganache Füllung & Mascarpone Frosting (Caramelized Almond Cake with Ganache Filling & Mascarpone frosting)

Ingredients:
For the cake
85g butter, room temperature
80g brown sugar
4 eggs, medium size
200g almond paste (marzipan)
1 tbs vanilla extract
1/4 tsp or less almond extract (optional)
75g cake flour
1 tbs baking powder
A pinch of salt

For the ganache filling
200ml heavy whipping cream
3 tbs brown sugar
250g good quality dark chocolate, chopped

For the caramelized almond
100g whole almonds, toasted (in a pan without oil),
1/2 cup or 100g granulated sugar
1/4 cup or 4 tbs water

For the mascarpone frosting
200g mascarpone cheese
200g heavy whipping cream (at least 30% fat)
1 tbs vanilla extract
2 tbs powdered sugar

• A day before or at least 6 hours in advance, make the chocolate ganache filling. In a cooking bowl, cook the cream and sugar just until the sugar dissolves, add the chopped chocolate, stir until smooth. Let it cool and cover before you transfer them to the fridge, the texture should be spreadable. Let it out from the fridge for at least 1 hour before using it.
• Bake the cake, preheat oven to 180 °C, prepare 3 individual cake tin (diameter 16 cm). Line them with parchment paper.
• In a bowl, mix the cake flour, baking powder and salt until well combined.
• With a standing or a hand mixer, cream the butter and brown sugar until light and fluffy (about 4 to 5 min). Add eggs one at a time, beating well after each addition. Add marzipan little by little, beat with medium speed until well combined. Gradually add the flour mixture, beat with low speed just until well combined (do not over beat, just about a minute or so).
• Pour the batter equally to each cake tin. Or if you don't have 3 cake tins, you can of course just use one and cut them evenly into 3 layers. Baking time may vary, when you use 3 individual cake tins, bake about 15 minutes. If you happen to use one cake tin then bake about 25 minutes, or until a toothpick inserted in the middle comes out clean.
• During baking, prepare the caramelized almonds. Crush the toasted almonds. In a sauce pan, add sugar and water, cook with medium heat and stir until the sugar dissolves. Let it cook and do not stir just until the color turn deep amber.Immediately remove from heat, add the crushed almonds and  mix them until evenly coated. Quickly transfer them on the baking sheet lined with parchment paper (flatten them a little bit), let it cool.
• When the cake is done, it is important to let it cool completely before getting it out from the cake tin or cutting it into layers. 
• Now make the mascarpone frosting, in a large mixing bowl with a standing or a hand mixer, beat the mascarpone,heavy cream and sugar until soft peak. Add vanilla and beat just until stiffer peak (about another 30 seconds). Important is that your mascarpone and heavy cream are really cold. If the cream is beaten too long it becomes grainy. Cover the frosting and keep it aside in the refrigerator until ready to use.
• To assembly the cake i always use a rotating turntable, it's just so much easier. But of course you can just use a plate if you don't have one. Lay a cake cardboard round, spread a little bit frosting to secure the first layer of the cake. I always use the bottom part of the cake as the top to assembly the cream because the surface is more flat. Place one layer, spread the half portion of chocolate ganache evenly, place another layer, press gently and spread evenly with the rest of ganache. Place the last layer ( remember the bottom part as the top) and press it gently once more. Now frost the cake,  first take a few tablespoon of frosting to a pipping bag with decorating tip. With a small spatula spread the mascarpone frosting evenly, covering any uneven and crumbs. Break the caramelized almonds into bite size pieces and decorate the cake with them as desired. Keep the cake refrigerated.

Epicurious Inspired Recipe

My Marley Spoon Experience

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Oh wow, it's been 2 months i've been with Marley Spoon. I haven't created new recipes ever since. Maybe some of you know already about Marley Spoon, for some of you don't: Marley Spoon is a subscription food service that drop off fresher and higher quality ingredients including healthy, easy and simple recipes to follow, right to your door. All you need to do is to commit to cook, subscribe and set the best time and place for you to receive the box of fresh ingredients. And no hassle on cancellation or to just skip the delivery on holiday season. For example, last month I made a trip for a week and went on the website, made a few clicks to skip the upcoming box and finally got a confirmation email, as simple as that.

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For me it is always a fun exciting moment when the weekly meal choices appear in my inbox, also when the box arrives. Unboxing also gives you a different level of experience as I remember most of the times i've got disappointed unpacking veggies or fruits from (what people believe) the best grocery store in town. Mostly they look scrumptious on the outside, but are rotten inside. Plus I really hate throwing food away- with Marley Spoon the ingredients are well portioned based on how many servings you ordered. And I believe some of you might have the same problem as me: You want to try some foreign recipes and it is hard to find the right spices at your local grocery stores. It doesn't just make your life easier with enabling you to try new food from all over the world but also lets your tastebuds explore the interesting unique new flavor that you might fall for.

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As for the flavor, of course in any cooking it always depends on the ingredients and the method. What I like the most is that Marley Spoon is very customer oriented, they made sure that the recipes are fail proof. The recipe cards are designed for your convenience , even for people that are unfamiliar with cooking. Cooking time also may vary based on the preparation, especially when an oven is needed in the process due to the variety in the functions of the ovens. Personally, I needed a few minutes longer sometimes to reach the level of doneness or to achieve a perfect golden brown color. Honestly, these past couple of months I've learned a lot of new flavors, for example I just found out that I enjoy fish soup with aioli baguette very much and I am in love with paneer cheese texture. Unfortunately, quinoa is not on top of my favorite foods list. 

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So far, I'm satisfied with the quality of the service. The last time before we even realized anything they have sent an apology email to my husband as soon as they had notice that they forgot one sachet teriyaki sauce and gave an electronic coupon for the next order together with an easy recipe of homemade teriyaki sauce. It's just how they try to build up a personal relation to each of their customers, and not to forget to mention the hand-written notes in the weekly box and a box of fleur de sel as a loyalty gift. What a simply memorable gestures that won me over. Well it's been always an exciting scratch cooking experience that delivered many benefits to my cooking routine, so yeah it's well worth subscribing.