Desserts > German

Leipziger Lerche with Marzipan and Almonds Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup almond paste
- 1/2 cup marzipan, cut into small pieces
- 1/4 cup sliced almonds
- 2 tablespoons confectioners’ sugar, for dusting

Special Equipment Needed:
- Stand mixer
- 9-inch round cake pan
- Parchment paper

Step-by-Step Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing until each is fully incorporated. Add the vanilla extract and mix until combined.

4. Add the dry ingredients to the wet ingredients and mix until just combined.

5. Add the almond paste and marzipan and mix until combined.

6. Pour the batter into the prepared cake pan and spread evenly. Sprinkle the sliced almonds over the top.

7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

8. Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

9. Dust with confectioners’ sugar before serving.

Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F (175°C)
Serving Size: 8-10

Nutritional Information:
Calories: 463 kcal
Carbohydrates: 52 g
Protein: 7 g
Fat: 26 g
Saturated Fat: 12 g
Cholesterol: 81 mg
Sodium: 157 mg
Potassium: 131 mg
Fiber: 2 g
Sugar: 28 g
Vitamin A: 595 IU
Calcium: 65 mg
Iron: 2 mg

Substitutions for Ingredients
- All-purpose flour: Can be substituted with gluten-free all-purpose flour
- Unsalted butter: Can be substituted with vegan butter
- Granulated sugar: Can be substituted with coconut sugar
- Eggs: Can be substituted with flax eggs
- Almond paste: Can be substituted with almond butter
- Marzipan: Can be substituted with almond butter

- Add 1/2 cup of dried fruit such as raisins or cranberries
- Add 1/2 cup of chopped nuts such as walnuts or pecans
- Add 1/2 teaspoon of ground cinnamon
- Add 1/2 teaspoon of ground cardamom

Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar
- Make sure to mix the dry ingredients together before adding to the wet ingredients
- Make sure to spread the batter evenly in the cake pan

Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.

Reheating Instructions:
Reheat in the oven at 350°F (175°C) for 5-10 minutes.

Presentation Ideas:
- Serve with a dollop of whipped cream
- Serve with a scoop of ice cream
- Dust with more confectioners’ sugar

- Sliced almonds
- Chopped nuts
- Dried fruit

- Coffee
- Tea
- Hot chocolate

Suggested Side Dishes:
- Fruit salad
- Yogurt
- Granola

Troubleshooting Advice:
- If the cake is too dry, add a tablespoon of milk or cream
- If the cake is too wet, add a tablespoon of flour

Food Safety Advice:
- Make sure all ingredients are at room temperature before using
- Make sure to use a clean bowl and utensils when preparing the batter
- Make sure to cook the cake until a toothpick inserted into the center comes out clean

Food History:
Leipziger Lerche is a traditional German cake that originated in the city of Leipzig in the 18th century. It is a light and airy cake that is usually filled with marzipan and topped with almonds.

Flavor Profiles:
This cake has a sweet and nutty flavor with hints of almond and marzipan.

Serving Suggestions:
This cake is best served with a cup of coffee or tea.

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Region: German

Taste: Sweet, Nutty, Almondy, Marzipan, Marzipan-Flavored