Bestron SWEET DREAMS AGHM200 Mode D'emploi page 37

EN
2. For the marzipan middle, dust the work surface with a little more flour, knead the marzipan briefly, then
work in the cherries and orange zest. Roll into a sausage about 3cm thick, then press the ends together to
make a ring.
3. To make the cake, put the butter, flour, sugar, eggs, baking powder, almonds, spices and 1/4 tsp salt in a
large bowl. Use an electric whisk to mix until smooth, then fold in the squash, fruit and walnuts.
4. Spoon half the batter into the prepared tin, then press the ring of marzipan on top. Cover with the rest of
the batter and smooth the top. Bake the cakes untill the cakes are risen, golden and shrunk away from the
sides when it's ready.
5. To make the frosting, beat together half the cream cheese with the icing sugar and butter until evenly
blended. When smooth, beat in the remaining cream cheese along with the milk and vanilla to make a thick,
but still flowing, frosting – it should have a consistency similar to semi-whipped cream.
6. When the cake is cold, spoon over the frosting, letting it drip down the sides. Sprinkle with a little cinnamon,
then chill for 10 mins to set the frosting a little. Decorate with whole cherries and walnuts. Keep in the fridge
and eat within 5 days.
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