with Crunchy Marzipan
|1/2||cup||Stirling Unsalted Butter|
|3/4||cup||Bob’s Red Mill All-Purposed Flour plus 2 tbsp flour to spread on dough|
|1/4||loaf||Niederegger Klassiker Marzipan Loaf|
|1||tbsp||Bob’s Red Mill All-Purpose Flour|
|pinch of salt|
|1||loag||Niederegger Nut Nougat|
|1||cup||Tre Stelle Mascarpone|
|1||jar||Spreewald Sour Cherries (340 g dry weight)|
Grease a spring-form baking pan (26 cm diameter X 4 cm high) with a tablespoon of butter. Preheat oven to 350°F.
Mix remaining butter, flour, sugar, egg yolk, salt and cocoa powder with a hand mixer into a smooth dough. Cover half the dough with flour and roll to a smooth form to fit in the bottom of the pan. Bake dough for 12 minutes at 350°F. Remove from oven and cool. Form the remaining dough into a roll and spread around the inside of the pan to form a crust. Press firmly.
For the crunch, cut the marzipan into small pieces and put in a bowl. Add almonds, sunflower seeds, pine nuts, cinnamon, flour, cocoa, sugar, salt and butter. Knead into a crumbly dough.
Bring about an inch of water to a simmer in the bottom of a double boiler. Add the nut nougat to the top of the double boiler; ensuring the water does not touch the pan on top. Stir occasionally as it softens. When there are just a few small, chunks, remove from heat (residual heat will melt the rest).
In a separate bowl, whisk mascarpone, yogurt, eggs and sugar, and pour it over the dough. Add nut nougat in spiral form and mix with a fork. Next, drain the sour cherries and distribute over the dough. Add the marzipan crunch. Bake at 350°F for approximately 55 minutes. Cool before serving.