Rhabarber-Marzipan-Torte (rhubarb marzipan torte)
A marzipan sponge, grated marzipan creamed straight into the batter rather than used only as decoration, topped with a tart rhubarb compote and stabilised whipped cream. Marzipan and rhubarb is a genuinely good pairing, the almond sweetness rounding out the sharpness rather than fighting it.
Prep45 min
Cook30 min
Rest120 min
Oven175°C
Servings12
Christoph's rhubarb marzipan torte, creaming grated marzipan straight into the sponge rather than using it only as a garnish.
Ingredients
Written for a 24 cm round tin
Units
Temperature
Servings
Sponge
- 150 g marzipan, grated rounded
- 150 g butter, softened rounded
- 100 g sugar rounded
- 4 eggs rounded
- 180 g flour rounded
- 8 g baking powder rounded
- 2 g fine salt rounded
Rhubarb compote
- 500 g rhubarb, trimmed, in 2 cm pieces rounded
- 90 g sugar rounded
- 15 ml lemon juice rounded
- 8 g gelatine sheets, about 4 sheets rounded
To finish
- 400 ml cream, cold, whipped to stiff peaks rounded
- 8 g cream stabiliser (optional) rounded
- 40 g marzipan, shaved or grated, for decoration (optional) rounded
Method
- Beat the grated marzipan, softened butter and sugar together until smooth and fluffy, a full 3 minutes; the marzipan takes longer to fully incorporate than butter and sugar alone. Beat in the eggs one at a time.
- Whisk the flour, baking powder and salt together separately, then fold into the marzipan mixture just until combined.
- Pour into a lined 24 cm springform and bake at 175°C for 25 to 30 minutes, until a skewer comes out clean. Cool completely, then wash and dry the tin ring for reassembly.
- Combine the rhubarb, sugar and lemon juice in a pan. Cook over medium heat, stirring, for 10 minutes, until the rhubarb has broken down to a thick compote.
- Soak the gelatine in cold water for 5 minutes. Squeeze it dry and stir it into the hot rhubarb compote until fully dissolved. Cool completely.
- Whip the cream with the stabiliser, if using, to stiff peaks.
- Set the ring back around the cooled sponge. Spread the rhubarb compote evenly over it and chill for 30 minutes, until just set.
- Spread the whipped cream over the rhubarb layer, smoothing the top, and chill at least 1 more hour. Release the ring and decorate with shaved marzipan before slicing.
Notes
- Give the marzipan time to fully cream into the butter. Rushed, it stays in small, slightly gritty lumps rather than blending in smoothly, and the sponge bakes unevenly.
- The gelatine in the rhubarb layer keeps it from soaking into the cream above it. Without it, the two layers bleed into each other rather than staying distinct.
- Cool every layer fully before the next one goes on. Warm compote under cold cream can cause the cream to slip rather than hold its shape.
- It keeps for 3 days in the fridge, covered.
Ingredient substitutions
- Rhubarb can be part-replaced with strawberries for a milder, sweeter compote.
- Cream stabiliser helps the whipped cream hold its shape through the chill and slicing; without it, use slightly colder cream and whip a touch firmer.
- Marzipan for decoration can be shaped into small rose-like curls with a vegetable peeler if a more finished look is wanted.
- A splash of amaretto in the rhubarb compote is a good, complementary addition to the almond flavour of the sponge.
From Christoph Mayer