Fruity Christmas torte

Aprikose, Konfitüre, Marmelade, Gelee und Cremes, fruchtig, Singles, Frühstück, Vielfalt, Abwechslung Süßware, Süßigkeit, Süßes, Konfekt, Pralinen, Marzipan, Edel-Marzipan, Backen, Verzieren, Naschen

For approx. 12 slices:

400 g Zentis Frühstücks- Konfitüre Extra Jam Apricot
300 g Zentis finest pure marzipan
200 g dark chocolate
200 g icing sugar
200 g sugar
150 g flour
100 g chocolate decorations
100 g ground almonds
75 g corn flour
4 egg whites
4 egg yolks
2 TBSP water
2 TBSP flaked chocolate
2 TSP baking powder
15 ml rum
4 cl candied orange peel


  1. Beat the 4 egg whites with 2 TBSP of cold water until stiff. Gradually add the 4 cl candied orange peel and fold in the 4 egg yolks.
  2. Mix 150 g flour, 75 g corn flour, 2 TSP baking powder, 200 g ground almonds and 10 ml rum. Carefully fold these ingredients into the egg mixture and then pour the mixture into a greased springform cake tin (approx. 26 cm diameter).
  3. Place the tin for 50 minutes in a preheated oven at 185°C. Afterwards, leave the torte to cool completely, and then cut it into equal halves horizontally.
  4. Mix 400 g golden-yellow fruity Zentis Frühstücks- Konfitüre Extra Jam Apricot with 5 ml rum. Spread the jam mixture on top of the bottom cake half. Place the top half carefully on top. Now spread the outside of the cake with jam mixture.
  5. Mix 300 g Zentis finest pure marzipan with 200 g icing sugar. Roll out the marzipan mixture thinly and cover the top and sides of the torte with this mixture.
  6. Heat up the dark chocolate and cover the whole torte with the melted chocolate.
  7. Make a star shape approximately 20 cm across from the remaining marzipan mixture. Place the star on top of the chocolate coating once the chocolate has cooled and hardened. Decorate the torte with 2 TBSP flaked chocolate, 100 g chocolate decorations and 100 g ground almonds.

Preparation time:

approx. 160 minutes plus cooling time