{"id":14267,"date":"2016-09-19T12:26:10","date_gmt":"2016-09-19T10:26:10","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/uncategorized\/figenmazarin-med-blaabaer-og-karamelliseret-hvid-chokolade\/"},"modified":"2016-09-19T12:36:36","modified_gmt":"2016-09-19T10:36:36","slug":"figenmazarin-med-blaabaer-og-karamelliseret-hvid-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/figenmazarin-med-blaabaer-og-karamelliseret-hvid-chokolade\/","title":{"rendered":"Marzipan cake with figs, blueberries and caramelized white chocolate"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-14258\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/figenmazarin2-1024x682.jpg\" alt=\"figenmazarin2\" width=\"1024\" height=\"682\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin2-1024x682.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin2-300x200.jpg 300w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin2-768x512.jpg 768w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin2.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p><em>This weekend fall finally arrived, and I baked this marzipan cake with fresh figs, blueberries and caramelized white chocolate to celebrate<\/em>.<\/p>\n<p><strong>Marzipan cake with figs, blueberries and caramelized white chocolate<\/strong><br \/>\n6-8 servings<\/p>\n<p>100 g marzipan, grated<br \/>\n100 g sugar<br \/>\n100 g butter, softened<br \/>\n2 eggs<br \/>\n50 g plain flour<br \/>\n100 g blueberries<br \/>\n2 fresh figs<br \/>\n30 g <a href=\"http:\/\/anneauchocolat.dk\/en\/desserts\/sommerens-ultimative-dessert-rabarber-med-karamelliseret-hvid-chokolade\/\">caramelized white chocolate<\/a> &#8211; optional<\/p>\n<p>Preheat the oven to 180 degress Celsius. In a bowl whisk together marzipan and sugar well and then add butter while continuing to whisk. Add the eggs one at a time. Fold in flour. Finally fold in blueberries with a gentle hand. Pour the cake batter into a buttered springform pan (20 cm) with the bottom lined with parchment paper. Cut figs into slices and gently press them into the batter. Chop the caramelized chocolate and sprinkle on top. Bake for about 30-35 minutes. Use a toothpick to check the marzipan cake for doneness. Sprinkle with icing sugar, if you like, before serving.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-14260\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/figenmazarin1-682x1024.jpg\" alt=\"figenmazarin1\" width=\"682\" height=\"1024\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin1-682x1024.jpg 682w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin1-200x300.jpg 200w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin1-768x1152.jpg 768w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin1.jpg 853w\" sizes=\"(max-width: 682px) 100vw, 682px\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-large wp-image-14256\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/figenmazarin4-1024x682.jpg\" alt=\"figenmazarin4\" width=\"1024\" height=\"682\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin4-1024x682.jpg 1024w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin4-300x200.jpg 300w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin4-768x512.jpg 768w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/figenmazarin4.jpg 1280w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This weekend fall finally arrived, and I baked this marzipan cake with fresh figs, blueberries and caramelized white chocolate to celebrate. Marzipan cake with figs, blueberries and caramelized white chocolate 6-8 servings 100 g marzipan, grated 100 g sugar 100 g butter, softened 2 eggs 50 g plain flour 100 g blueberries 2 fresh figs&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/cakes\/figenmazarin-med-blaabaer-og-karamelliseret-hvid-chokolade\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":14259,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1635],"tags":[],"class_list":["post-14267","post","type-post","status-publish","format-standard","has-post-thumbnail","category-cakes","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/14267","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=14267"}],"version-history":[{"count":2,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/14267\/revisions"}],"predecessor-version":[{"id":14269,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/14267\/revisions\/14269"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/14259"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=14267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=14267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=14267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}