Mazarin Cake Ii Recipes

MAZARIN CAKE II

Mazarin Cake II image

A nutty almond filling baked in a shortdough crust! This cake might be a little heavy after a large dinner but is perfect at the reception!

Provided by ICEWOMBAT

Categories World Cuisine Recipes European Scandinavian

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons white sugar
7 tablespoons butter
1 egg yolk
10 ½ ounces almond paste
5 tablespoons butter, chilled
2 eggs
½ teaspoon almond extract
1 cup confectioners' sugar
2 tablespoons water
12 maraschino cherries, garnish

Steps:

Combine flour, sugar in a food processor, add the 7 tablespoons butter and egg yolk. Pulse until mixture comes together as smooth dough. Turn out onto a lightly floured surface and briefly knead the dough. Wrap with plastic and refrigerate for at least 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Roll the dough out to about a 12 inch circle. Cover the bottom and halfway up the sides of a 9 inch springform pan. Set aside.
Cut almond paste and butter into pieces and combine in the bowl of a food processor. Process until smooth. Add eggs one at a time, and process until smooth. Mix in almond extract. Pour filling into prepared crust.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown and filling is set. Let cool for 20 minutes, then gently loosen sides of pan and cool completely.
In a small bowl, combine confectioners' sugar with water to make a thin glaze. Spread on top of cake and garnish with cherries.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 29.7 g, Cholesterol 78.6 mg, Fat 17.4 g, Fiber 0.3 g, Protein 12.3 g, SaturatedFat 8.1 g, Sodium 96.3 mg, Sugar 12.4 g

MAZARIN CAKE II

Mazarin Cake II image

A nutty almond filling baked in a shortdough crust! This cake might be a little heavy after a large dinner but is perfect at the reception!

Provided by ICEWOMBAT

Categories Scandinavian Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons white sugar
7 tablespoons butter
1 egg yolk
10 ½ ounces almond paste
5 tablespoons butter, chilled
2 eggs
½ teaspoon almond extract
1 cup confectioners' sugar
2 tablespoons water
12 maraschino cherries, garnish

Steps:

Combine flour, sugar in a food processor, add the 7 tablespoons butter and egg yolk. Pulse until mixture comes together as smooth dough. Turn out onto a lightly floured surface and briefly knead the dough. Wrap with plastic and refrigerate for at least 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Roll the dough out to about a 12 inch circle. Cover the bottom and halfway up the sides of a 9 inch springform pan. Set aside.
Cut almond paste and butter into pieces and combine in the bowl of a food processor. Process until smooth. Add eggs one at a time, and process until smooth. Mix in almond extract. Pour filling into prepared crust.
Bake in the preheated oven for 25 to 30 minutes, or until golden brown and filling is set. Let cool for 20 minutes, then gently loosen sides of pan and cool completely.
In a small bowl, combine confectioners' sugar with water to make a thin glaze. Spread on top of cake and garnish with cherries.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 29.7 g, Cholesterol 78.6 mg, Fat 17.4 g, Fiber 0.3 g, Protein 12.3 g, SaturatedFat 8.1 g, Sodium 96.3 mg, Sugar 12.4 g

MAZARIN CAKE

Mazarin Cake image

Provided by Robert Farrar Capon

Categories dessert

Time 1h15m

Number Of Ingredients 11

Ingredients

1 2/3 cups flour
1 teaspoon baking powder
1/3 cup sugar
1/2 cup butter
1 egg
2 cups grated almonds
2 cups sugar
1 cup butter
4 eggs
2 teaspoons almond extract
4 tablespoons raspberry jam

Steps:

To prepare short paste, sift flour and baking powder into bowl and work in remaining 3 ingredients in order given until you have smooth paste. Set aside.
To prepare filling, work first 3 ingredients together by hand, then beat in eggs with wooden spoon. Beat in almond extract.
Preheat oven to 325 degrees.
Divide short paste in two and, using fingers, press it into 2 9-inch tart pans, lining them completely.
Spread 2 tablespoons raspberry jam in bottom of each pan and divide filling evenly between them.
Bake for 1 hour, or until centers are well puffed. Serve in small wedges.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 34 milligrams, Sugar 24 grams, TransFat 1 gram

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