ingredients |
|
| 175 g | NO SUGAR SUGAR Erythritol+Stevia |
| 16 g | Vanilla Sweet |
| 3 | eggs |
| 200 ml | Baileys Original Irish Cream |
| 200 ml | sunflower oil |
| 50 g | cornstarch |
| 200 g | flour |
| 1 package | baking powder |
| 100 g | ground hazelnuts |
| 200 g | marzipan |
| 100 g | almonds, whole or chopped |
| 1 package | Full-Cream Milk chocolate |
| some | milk |
how it's done:
Mix eggs, NO SUGAR SUGAR and Vanilla Sweet until creamy, then slowly add the oil. Combine flour, cornstarch and baking powder and add in portions to the egg-mixture. Separate the batter into 2/3 and 1/3. Add Baileys and the ground hazelnuts to the 2/3 portion of the batter. Add marzipan and perhaps a little bit of milk into the 1/3 portion of the batter.
Line a baking tray with parchment paper and spread the Baileys batter evenly. Then, spread the marzipan batter on top (do not mix!). Bake for about 20-25 minutes at 190°C top and bottom heat.
Let the cake cool, while melting the Full-Cream Milk Chocolate over a water bath and chopping the almonds. Coat the cake in chocolate glaze and decorate with almonds.
NO SUGAR SUGAR's Tip: If you want to save even more sugar, you can produce marzipan using NO SUGAR SUGAR.