A cake recipe for all foodies:
Cream light butter and confectioners’ sugar, add eggs, continue mixing until creamy. Sift flour, cornstarch and baking powder on top and stir in. Spread a baking sheet with parchment paper, fold a high edge on the open side. Brush the dough, bake for 10-15 min at high temperature. Turn out hot, remove the paper. Cool. Spread a thin layer of currant jam on the bottom of the dough. Roll out raw marzipan on powdered sugar and place as a narrow layer on top.
Spread buttercream on top. Mix the soft butter and powdered sugar, add 2 egg yolks, vanilla sugar and 3 tbsp. pudding and beat well. Rest the cake in a cool place so that the cream becomes firm.
Thinly cover with a chocolate icing. To do this, melt the chocolate in a water bath, add the melted coconut fat and the oil. Stir well.
Baking time: 10 min
Temperature: 200 °C -220 °C
In Thuringia, the cake is sometimes prepared without the marzipan layer. This is not the original recipe, but it tastes just as good. Magdalenenkuchen is a very tender, tasty pastry.
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