Blueberry Marzipan Torta

2012-11-27
  • Yield : 1 Torta
  • Servings : 16
  • Prep Time : 40m
  • Cook Time : 50m
  • Ready In : 2:00 h
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Nutritional Info

This information is per serving.

  • Calories

    280
  • Calories from Fat

    98
  • Total Fat

    11g
  • Saturated Fat

    2g
  • Trans Fat

    2g
  • Cholesterol

    74mg
  • Sodium

    90mg
  • Carbohydrates

    32g
  • Dietary Fiber

    1g
  • Sugar

    24g
  • Protein

    3g
  • Serving Size:

    2.7 oz (75g)

The recipe for Blueberry Marzipan Torta has been around for decades, and making it was an annually Christmas tradition for my mother.

The original recipe uses raspberry jam, but any flavor jam, homemade or prepared, can be used. Raspberry jam has thousands of small seeds that are always suited for people with dentures.

Blueberry Marzipan Torta, like must desserts, is high in calories but packs a lot of flavor. Unlike cakes and pies, a 1/16 slice (about 2.5 ounces) has about 300 calories. Compared to 1,000 calorie restaurant desserts, 300 calories seems downright anemic.

For anyone who loves to bake, this recipe should be fairly simple. If you have any concerns making it, watching the video should answer all of your questions.

Ingredients

  • The Cake Crust
  • 1 1/4 cups (165 g) all purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1 teaspoon (5 ml) baking powder
  • 4 oz. (115 g) margarine or softened butter
  • 1 large egg
  • 1/3 cup (100 g) blueberry, strawberry or raspberry jam
  • The Filling
  • 2/3 cup (130 g) granulated sugar
  • 4 oz. (115 g) margarine or softened butter
  • 1/2 teaspoon (2.5 ml) almond extract
  • 2 large eggs
  • 1 cup (120 g) grated or finely chopped blanched almonds
  • 1/3 cup (100 g) blueberry, strawberry or raspberry preserves
  • The Glaze
  • 1/2 to 1 cup (60 g to 120 g) powdered sugar
  • 2 to 3 teaspoons (10 to 15 ml) fresh lemon juice

Method of Preparation

Step 1

The Cake Layer

Step 2

Coat a 9-inch (220mm) cake pan with non-stick cooking spray or shortening & flour.

Step 3

In a large bowl , combine flour, sugar, baking powder, margarine and egg with a spoon until it forms a stiff dough.

Step 4

Transfer dough to pan and press evenly over bottom and sides.If dough is soft, refrigerate 30 to 60 minutes. Spread jam as evenly as possible over the dough. Cover and refrigerate while preparing the filling.

Step 5

Place rake in middle of oven and preheat to 350°F (175°C).

Step 6

The Filling

Step 7

In a medium bowl, cream sugar, margarine and almond extract until light and fluffy. Add eggs one at a time beating well after each addition. Stir in the almonds.

Step 8

Add filling to pan and spread to form an even layer. Bake 40 to 50 minutes or until deep golden brown. Remove from oven and cool at least 2 hours.

Step 9

Run a thin, sharp knife between the pan and torta to assure sides are free from the pan. Invert onto a large plate or flat surface like a cutting board and then invert again into serving dish.

Step 10

Refrigerate overnight in an airtight container or spread immediately with preserves to cover the almond filling.

Step 11

The Glaze

Step 12

Combine sugar and lemon juice. A thin glaze can be drizzled onto the torta using a spoon or make a thicker glaze and use a pastry bag. Refrigerate to harden the glaze and store in an airtight container.