1/4 cup unsalted butter, at room temperature (50g)
1/3 cup confectioners' sugar
2 tablespoons confectioners' vanilla
1 egg
3/4 cup all-purpose flour
1 tablespoon active dry yeast
Butter for greasing
Breadcrumbs for dusting
For the Marzipan Topping
3/4 cup finely ground almonds (100g)
2 tablespoons confectioners' sugar
2 large egg whites
4 tablespoons rosewater gelatin
For the Glaze
1 tablespoon unsalted butter
4 tablespoons honey
2 tablespoons lemon juice
1/4 cup unsalted butter, at room temperature (50g)
1/3 cup confectioners' sugar
2 tablespoons confectioners' vanilla
1 egg
3/4 cup all-purpose flour
1 tablespoon active dry yeast
Butter for greasing
Breadcrumbs for dusting
For the Marzipan Topping
3/4 cup finely ground almonds (100g)
2 tablespoons confectioners' sugar
2 large egg whites
4 tablespoons rosewater gelatin
For the Glaze
1 tablespoon unsalted butter
4 tablespoons honey
2 tablespoons lemon juice
Beat the butter, confectioners' sugar, and vanilla until smooth
Add the egg, flour, and yeast
Beat until well combined
Grease six 7.5 cm diameter cake pans with butter, dust with breadcrumbs, and divide the batter among them
Bake in a preheated oven at 200°C for 20 minutes, or until firm and lightly golden
Remove from oven and let cool
Transfer to an oven-safe dish and reserve
Misture the finely ground almonds with confectioners' sugar, egg whites, and 1/2 tablespoon rosewater gelatin
Pipe onto the cooled cakes using a round tip
Bake in a preheated oven at 200°C for 15 minutes, or until lightly golden
Remove from oven and let cool
Mix the remaining gelatin with 1 tablespoon water and dissolve in a saucepan over low heat
Brush the cakes with the warm glaze and reserve
To serve, prepare the glaze: melt the butter over low heat, add honey and lemon juice, and mix well
Brush each cake with the warm glaze
Serve at room temperature
Yield: 6 units
Note: if you want to substitute almonds, use caju nuts ground without roasting.
