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