{"id":19798,"date":"2018-08-27T08:32:43","date_gmt":"2018-08-27T06:32:43","guid":{"rendered":"https:\/\/anneauchocolat.dk\/uncategorized\/blommemazarin-med-hvid-chokolade\/"},"modified":"2018-08-27T17:00:54","modified_gmt":"2018-08-27T15:00:54","slug":"blommemazarin-med-hvid-chokolade","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/cakes\/blommemazarin-med-hvid-chokolade\/","title":{"rendered":"Plum marzipan cake with white chocolate"},"content":{"rendered":"

\"\"<\/p>\n

This plum marzipan cake with white chocolate is just divine. Excellent freshly baked, but just as good (or even better) after a day or two in the fridge.<\/p>\n

Plum Marzipan cake with white chocolate\u00a0<\/strong>
\n10-12 servings<\/p>\n

200 g marzipan, grated
\n200 g sugar
\n200 g butter, softened
\n4 eggs
\n100 g plain flour
\n150 g good quality white chocolate
\n6 plums, cut into slices<\/p>\n

Preheat the convection oven to 175 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 the chopped white chocolate. Pour the cake batter into a buttered springform pan (24 cm) lined with parchment paper. Gently press the plum slices into the batter. Bake for about 45-50 minutes. Use a toothpick to check the marzipan cake for doneness.<\/p>\n","protected":false},"excerpt":{"rendered":"

This plum marzipan cake with white chocolate is just divine. Excellent freshly baked, but just as good (or even better) after a day or two in the fridge. Plum Marzipan cake with white chocolate\u00a0 10-12 servings 200 g marzipan, grated 200 g sugar 200 g butter, softened 4 eggs 100 g plain flour 150 g…<\/p>\n

Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":19789,"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-19798","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\/19798","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=19798"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/19798\/revisions"}],"predecessor-version":[{"id":19801,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/19798\/revisions\/19801"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/19789"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=19798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=19798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=19798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}