🌼KLASSIKER🌼SAFTIGER MARGARETENKUCHEN🌼Leckersten Kuchen aus Köln backen🌼REZEPT VON SUGARPRINCESS🌼

Dieser Marzipan-Kuchenklassiker aus meiner Heimatstadt Köln schmeckt unwiderstehlich lecker, saftig und locker und nach Zitrone, Aprikose und Marzipan zugleich! Er gehört zu meinen absoluten Lieblingskuchen und ist großartig für Geburtstage geeignet! 🌼💝🌼

Hier geht es zum Rezept zum Nachlesen und zum Ausdrucken: https://sugarprincess.de/margaretenkuchen-backen-rezept-video/(ab Sonntag 10 Uhr)

🌼 Yushkas Margaretenkuchen 🌼
Zutaten für zwei Margaretenkuchen-Formen zu je 18 bis 22 cm Durchmesser oder eine große Springform oder Margaretenkuchen-Form von 24 bis 26 cm Durchmesser
Meine Formen:
Form 1 von RoseFlower: https://amzn.to/48xS7ZE *
Form 2 von SilikoMart: https://amzn.to/3tSpnfc *
Eine große Margareten-Kuchenform habe ich leider nicht gefunden. Ihr könnt den Kuchen auch in einer normalen 26-er Backform zubereiten.

Für den Marzipan-Biskuit:
400 g Marzipan-Rohmasse
110 g Zucker
150 g Mehl
7 Eier (Gr. M)
8 g Backpulver
1/2 Vanilleschote, das Mark davon
1 Prise Salz
1/2 Zitrone, die abgeriebene Schale davon
150 g zerlassene Butter

Für Aprikotur und Dekoration:
150 g Aprikosenkonfitüre ohne Stücke
400 g Flüssig-Fondant-Pulver: https://amzn.to/48RNtWo *
20 bis 40 ml Wasser
100 g Marzipan-Rohmasse
50 g Puderzucker
gelbe Lebensmittelfarben-Paste: https://amzn.to/3HdidFv *

Nützliche Gegenstände:
Thermometer: https://amzn.to/3TSW3Qk *
Marzipan-Messer: https://amzn.to/3vGXoPZ * (oder Backlineal verwenden)
Prägerolle Margeriten: https://amzn.to/3Hfc23J *
Ausstecher: https://amzn.to/3tJUPfI *

Viel Spaß beim Nachbacken und gutes Gelingen! 😋👌🏻
Teilt Eure Werke mit mir auf Facebook und Instagram und markiert mich mit @sugarprincessy.

⭐️💝⭐️💝⭐️💝⭐️💝⭐️💝⭐️💝⭐️💝
Alle meine Lieblingsprodukte gibt es in meinem SUGARPRINCESS STORE: https://www.amazon.de/shop/sugarprincess
Viel Spaß beim Stöbern! Ich freue mich auf Euren Besuch! 💕👌🏻
⭐️💝⭐️💝⭐️💝⭐️💝⭐️💝⭐️💝⭐️💝
Süße Grüße,
Eure Yushka 💕👸🏻⭐️

▶️ Instagram: https://www.instagram.com/sugarprincessy/
▶️ Facebook: https://www.facebook.com/SugarprincessYushka
#margaretenkuchen #kuchen #backen

🌼 Kapiteleinteilung 🌼
00:00 Einleitung
02:13 Zubereitung Marzipan-Biskuit
09:11 Backen
11:46 Aprikotur
14:27 Anrühren Flüssig-Fondant
15:43 Spritzen der Blütenblätter
16:55 Marzipan wirken und färben
18:27 Marzipan ausrollen und prägen
21:00 Anschnitt und Probieren
22:36 Schluss

▶️ Meine Backhelfer:
Kitchen Aid in Liebesapfelrot: https://amzn.to/2oMsDDp *​​​​​​​​
Springform mit 26 cm Durchmesser: https://amzn.to/2WgoWVp *​​​​​​​​
Tarteform mit Glasboden (28cm): https://amzn.to/37EwoCV *​​​​​​​​
Schüsselset rosa: https://amzn.to/2AlfACH *​​​​​​​​
Rührschüssel rosa: https://amzn.to/2YRiU1U *​​​​​​​​
Tortenmesser: https://amzn.to/3JRszu7 *​​​​​​​​
Tortenplatte: https://amzn.to/2TVTjUr *​​​​​​​​
Tortendrehplatte: https://amzn.to/2CIBUnR *​​​​​​​​
Spritztülle 1M (Sterntülle) (3-er Set Tüllen – lohnt sich): https://amzn.to/2HAuCX6 *​​​​​​​​
Spritzbeutel: https://amzn.to/2TmHPnL *​​​​​​​​
kleine Winkelpalette: https://amzn.to/2WbgVkC *​​​​​​​​
Messlöffel-Set roségold: https://amzn.to/3arqW5U *​​​​​
Teigkarte: https://amzn.to/2TQfPhJ *​​​​​​​​
Tortenretter: https://amzn.to/2Tql9Dl *​​​​​​​​
Tortenring: https://amzn.to/2CtmoM7 *​​​​​​​​
Tortenmesser inklusive Heber: https://amzn.to/2XQIxMO *​​​​​​​​
Silikon-Teigschaber-Set in rosé: https://amzn.to/2xubfYP *​​​​​​​​
Silikon-Teigschaber-Set in rot: https://amzn.to/2JeC3To *​​​​​​​​
Schneebesen Roségold drei Größen: https://amzn.to/3lGSh9S*
Kühlgitter stapelbar: https://amzn.to/305fT1g *
Backmatte Dr. Oetker: https://amzn.to/3rh9bAk *
Macaron-Backmatte Duo: https://amzn.to/3I2aqcM *

▶️ Mein Equipment:
Kamera: Canon Legria HF G 40: https://amzn.to/2CXzAqe *​​​​​​​​
Zweite Kamera: Apple iphone 11 Pro 256 Gb Gold: https://amzn.to/3k8KaAS *​​​​​​​​
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Schnittsoftware: Final Cut Pro X
Hardware: MacBook Pro 13: https://amzn.to/37ei17X *​​​​​​​​

▶️ *Amazon-Affiliate-Links: Die mit Sternchen (*) gekennzeichneten Verweise sind sogenannte Provisions-Links. Wenn ihr über diese Links einkauft, bekomme ich eine Provision. Für euch verändert sich der Preis nicht. Ihr unterstützt mit eurem Einkauf das Fortbestehen meines Kanals. Vielen lieben Dank.

Hello and welcome to SUGARPRINCESS! 🌼💝🌼 I hope you got through the festive season well, celebrated well and started the new year well and happily! It was really a wonderful celebration with all the children! We also celebrated New Year’s Eve lavishly. However, we were all a bit sick at times, we caught Corona,

But we are all healthy again now. So I’m happy to finally be able to show you a new video! I’m starting today with a classic from my hometown of Cologne. Namely the famous Margaret Cake! You can see the form for it here. You can also easily bake this cake

In a large baking pan, a 26 springform pan. I now have two small silicone Margaret cake molds, each 22 cm tall. This means you can either use the recipe for a large dish or simply halve it for a small one. The cake is named after St. Margaret and is usually

Served on her anniversary in the summer, but I thought the cake is so beautiful and has such a wonderful, happy impression that it would be perfect for the New Year. I also have a special story with this cake because on my 18th birthday a dear friend brought me this cake

And so this whole company ate the cake and it was just wonderful and it was wonderful for my birthday fit! Yes, we start right away by preheating the oven to 170° top bottom heat or 150° to 160°C circulating air.

Please do not let the oven get too hot, you know your oven best, the cake will quickly become too dark. Of course, grease the baking tins, spread them very, very carefully with butter and then flour them. I don’t use baking release spray. Simply

Because I want the taste of butter on my cake. I think we want to achieve the highest quality. As always, you don’t have to write down the recipe, you can simply print it out on my blog. I’ll link it up here, or down here in the info box, where

You’ll find all the important links. And also the link to my shop, where you will also find the forms linked if you want to buy the form. We’re about to start our delicious recipe. I’m showing the recipe here now using a hand mixer and a bowl, but you can

Also make it in a food processor, because you need some mixing time for the marzipan, which has to dissolve first. We need 400 grams of marzipan for this recipe. Don’t be scared! There really has to be that much, because Margaret Cake is a marzipan cake. And here you can now simply use leftover raw marzipan from the Christmas bakery. Of course, it has to be somewhat shredded, grated, or simply diced. And now add the eggs and the spices. So the lemon zest,

The vanilla, the salt and the sugar. The way we do it is that we first add some of the jammed egg so that the marzipan dissolves better, and only then add the rest of the eggs. That said, I’ll just put that aside.

I now have seven medium-sized eggs here and I’m mashing them together. And now we can get our marzipan again. And just add a little bit of the egg . Let’s say about a third. And now the marzipan is mixed with the egg and then we add all the spices. And the remaining egg. And beat into a

Nice foamy mass. Of course, you can really do this in the food processor, but to show you better, I’m going to do this here so you can see it really clearly. So, when the marzipan is well mixed… I still have a few lumps in it, so be sure to use the food processor or add the grated marzipan here, otherwise it will come off so badly. I now add the sugar, 110 grams.

It will definitely dissolve in the end, but you just have to stir for so long. Then I grate half a lemon. You can also make it according to your taste, I could You can also imagine orange peel in this cake, depending on your mood. But

It is traditionally flavored with lemon peel. Now I have a big lemon here, so I’m going to grate half of it. If you have a small one, you can take the whole thing. And whatever is left

Of the lemon, do not throw away the peel, but rub it on a plate and dry it, then you will always have dried lemon peel at home. Of course there is also a pinch of salt, don’t forget. Then I halve a vanilla bean. Cut along with a sharp knife

And open them up, and then you can scrape out the pulp here. Alternatively , you can of course also use vanilla extract or vanilla paste, but I think this cake should use the finest ingredients. I’ll take about half of it. And

Don’t throw away the scraped out pods, but put them in small pieces in a sugar glass and then shake the sugar together, then you have a fine vanilla sugar. Exactly, now we have sugar, salt, lemon, and now the remaining egg mixture is

Added, and then we stir the mixture until it is completely foamy. And then I hope that all the marzipan has come off here too. There really shouldn’t be any lumps left in there. So, the food processor is very, very suitable for this recipe. And now I actually stir with the hand mixer for 5 to 10 minutes. With the food processor it takes about 5 minutes. Just wait until all the marzipan is dissolved and until the mass is nice and foamy and has enough strength. So, after 5 minutes my dough looks like this. And that’s enough. The marzipan has completely dissolved. We now continue working with the spatula. If you have prepared the dough in the food processor , then take the bowl out of the food processor and continue working with

The spatula, very important! Scrape it down briefly. Wonderful! We will now mix the flour with the baking powder: Mix 150 grams of flour and 8 grams of baking powder just nicely so that the baking powder is well distributed. I have now

Used a strong baking flour, a 550 flour, but you can also use normal household flour 405 flour. And now we should proceed like with the sponge cake. This is a sensitive mass! And that’s why I’m now sifting the flour with the baking powder on top so that it stays even fluffier. Then I just fold it in like I would with a sponge cake. Preferably in two portions. You know: don’t over-stir it! Don’t let our mixture stand for long! As with the sponge cake, it is somewhat delicate and should be processed immediately. Fold in the second portion.

You can do this with a spatula or with a whisk. Whatever you prefer. I always use a spatula on things like this. And as soon as the dough looks like this and the flour nests that may have formed are well mixed, we add the melted butter, namely 150 grams of melted butter. I also do this in two batches. You can compare this mixture a bit with a Viennese mixture, in which the butter is then folded into the sponge cake mixture at the end, which is why you shouldn’t leave it standing forever, but rather it should be baked immediately

. And it is also important: do not open the oven during the first 30 minutes of baking! Let’s get started, we fill the mold up to about a centimeter below the edge. And I’ve just decided to bake with convection, so that they both go into the oven at the same time. Shake it a little smooth, very important. Now comes the second form, which is not quite as good as the first, the first still has a ring you can touch. So, shake or smooth those out a bit too. Now our Margaret cakes can bake for approximately 30 minutes each, 25 to 30 minutes at 170° top bottom heat or 150° to 160° fan oven. It depends

A bit on your oven. Bake at a lower temperature so that they become too dark. And with the large form, the 26 cm Margaret cake form, you need around 50 to 60 minutes of baking time. Let’s go. So, and the second one on top. Wonderful. My first Margaret cake is

Ready, the second one is still baking a bit. I’ve already done the stick test: stick it in the middle and if the stick comes out clean, the cake is baked through. And now we’ll just let it cool in the mold for 10 minutes, 10 minutes to half an hour,

Then it can be carefully turned out and then we’ll apricot it straight away. I’ve already crashed the first one. Let’s see. I hope he does well! Oh yeah! Wonderful. Beautiful, really great! Just put it aside and wait for the other one. And then we can apricot. So, the other cake is now ready too. And nothing stays there. At the beginning it still got

Stuck on the skin a bit up here. And you can also see when the pan comes away from the edge that the cake is baked through. I’m also careful now when I lift it off the tray as I don’t want the cake to break. That’s why I use a cake saver for this.

And carefully place the cake on the rack. This way you can be sure that nothing will break. It is still quite sensitive after baking and should… yes, be handled carefully. So, I have just boiled half a jar of apricot jam without any pieces in the microwave. You can also

Do this on the stove. It should be nice and thin and runny. And it can now be applied hot to the cake. It’s very, very important that you do this, then it will last longer and taste much better. So definitely don’t skip this step.

It provides a wonderful shine and is simply part of Margaret’s cake. The apricot should only be spread thinly, not too thick. And if the jam is too thick for you, you can just add a spoonful of flavoring or water. It can also be a liqueur, depending on your taste. It looks beautiful, beautiful! [Music] Make sure everything is really well done. And if possible

, always paint in the same direction, otherwise you might see through the brush stroke. So, of course, also paint the edge, which is why I put a plate underneath it. The apricot ensures that the cake lasts a long time, stays nice and juicy and also gives it an extra fine taste. Our first Margaret cake looks beautiful. Now it’s best to let it dry overnight . Or even a few hours, that’s also possible, and then it’s finally decorated. Please don’t leave out the decorations! There are also some recipes that say: Yes,

You can eat it that way too… No, that’s not the way to do it! In Cologne, of course, there is still decoration, namely the petals on top with liquid fondant, and a marzipan basket flower in the middle. And so the cake is ready and can be tasted.

Now I’ll show you how to solve the second form again. This is a high quality form of SilicoMart from Italy. Let’s see if there is a difference. I have now dropped it in the same way as before and it is very, very easy to just

Take off. Turned out beautifully! I am very happy with both forms. I’ll now also apricot the cake and then we’ll see each other again for the final decoration. [Music] The apricot has dried nicely and now we can

Get to work on the decoration. Just put that aside. And here in the bowl I already have my powder for a liquid fondant. It’s very easy: you put the amount of powder you need into a bowl. And add some water,

20 to 40 ml. We have a 400 gram pack here, I now have 200 g of liquid fondant powder here. And first I add 20 ml of water and mix it. If you don’t want to mix liquid fondant, you can simply use powdered sugar and

Mix it with lemon juice. Now I’m going to heat it over the water bath just to 40°. Of course, it’s best to use a metal bowl at home, then it’ll be quicker. And with a powdered sugar glaze you also have to make sure

That it doesn’t become too runny or too solid. I almost think I’ll add some more powder, it’s a bit too liquid. Then the fondant will run down your throat. Yes, that’s a bit of a difficulty with this cake. If that’s too complicated for you,

You can simply cut out petals from… yes, solid fondant. My fondant is warm and is now in a piping bag with a 7mm nozzle. And I think that should work. You can let it end in the middle. We start down here, and now give pressure here and release pressure here again, and end here and pull up. Apply pressure, inject a curve, release the pressure, pick it up. Now I have a little little left but it will work. Now we have already sprayed our wonderful petals. I only have a little bit left. Now we need our marzipan and we have to treat it with a little powdered sugar and then color it yellow. And then he comes on top here. Nice seven.

I now have about 50 grams of powdered sugar on my work surface, plus 100 grams of marzipan. And we’ll pick it up here on the powdered sugar and work it on. This makes the marzipan easier to roll out. And basically easier

To process. The raw marzipan mixture is always mixed with about half of the powdered sugar. And as soon as the marzipan is beautifully mixed, put the powdered sugar aside and now we can color the marzipan in a beautiful pastel yellow.

I simply use a color paste here. And the trick now is this: you take a piece off, then you can correct the color again later. Add some yellow, about a pea-sized amount. It depends on the color, of course. So

It’s better to take less and see how the color turns out. The color still attracts a bit, so use it sparingly. And I think with this color that I’m using here now, half a pea size is enough. I also have spare marzipan, which means

I’ll knead it in now so it will be a little lighter. And you can see that we have achieved a beautiful daisy tone, nice pastel color, not too bright. You can see it here in the color: this would be bright, this is pastel, so it’s perfect. Now we can

Roll out the marzipan for the middle to about 3 mm. You can use rolling sticks, or simply by hand and by eye. I’ll take out my wood, then it’ll be easier. So wonderful. Make sure nothing sticks. Now we can shape the marzipan. You can do this

Either with a baking ruler or with an embossing roller. And I now have a beautiful daisy embossing roller here, so I’ll save myself the trouble of using the baking ruler… So, if you want to make a classic pattern – we can do that for one cake… So,

We’ll share Let’s take a quick look at this. I will roll over one marzipan with the embossing roller. Beautiful. Now we can cut it out with a suitable cookie cutter. Of course it has to be the size of the middle, that’s very important. I’m going to focus on a flower in the middle here. So we have a beautiful flower for the middle of one cake. But I’ll

Still show you the classic way: To do this, you use a baking ruler. Just make a pattern by pressing it ever so slightly. Of course you can also use a marzipan knife for this. Don’t press in too deeply, of course. And now of course the other side.

[Music] If it’s not fine enough for you, just make twice the number of notches again . I always find it nicer when it looks fine. That is, small checks. And of course it’s as long again. And now we can cut out here.

A beautiful pattern was created. And if you want, you can now just pierce the points where the lines intersect, then it will look even prettier. Nice! Our basket flowers are ready! Now we can finally decorate our cakes. Our marzipan can now be placed in the middle. Just press a little. And

Our beautiful Margaret cake is ready! Now we will try them together. And here comes our beautiful, moist marzipan cake, Margaret Cake! Oh my god, my mouth is watering! Beautiful! So, wonderful, I’m looking forward to trying it now! I finished two Margaret cakes . And you can just as easily make a large single one, it works the same way with the recipe. We’ll try it! Look at this! Craziness! I love this cake! Tastes fantastic of fruit, tastes fantastic of marzipan. It simply tastes fantastically fluffy, juicy like marzipan! Very, very sweet of course, but fantastic with coffee, or even better perhaps with tea! So, it’s a great birthday cake, a wonderful cake for all people who love marzipan like me! Try it once

! That was the wonderful Margaret Cake from my hometown of Cologne. I hope you find the recipe as delicious as I do and give it a try! Then feel free to send me your photos on Facebook or Instagram, you can find the links here under the title

In the video description! Please don’t forget to subscribe to the channel. And yes, as always, you can find the recipe on the blog, as I already said. I’ll be happy to link it up here for you, and you can also find it in the video description. We’ll see you

Here again next week, on Sunday at 10 a.m. Until then, happy baking! Bye! 🌼💝🌼