Rhombuses with marzipan, orange and peel (similar to baklava)
Extremely juicy and aromatic cake, very similar to baklava, and super easy to make. Otherwise, almond paste is used to make this cake, which is the base or basic ingredient for making marzipan. Namely, in order to get marzipan, almond paste continues to be kneaded and powdered sugar is added to it, so that marzipan is much sweeter than almond paste. I don't know if this paste is available on our market, so I deliberately used marzipan mass for making it, which is very similar to it both in structure and ingredients, I just reduced the sugar in the mixture. The cake was exceptional and I will definitely make it again, and maybe even try to make some other homemade pasta, for example from hazelnuts or walnuts.
Preparation steps
- Coat a deeper tray measuring 23x33 cm with butter and set aside. In a multipractice bowl, place the marzipan torn into smaller pieces and add the eggs, egg yolks, butter, sugar and salt, then pulse everything until you get an almost uniform mixture in which lumps of marzipan are visible. This is how it should be, the lumps will break when the other ingredients are added.
- Add orange water or orange peel, crackers and vanilla to the marzipan mixture, just stir briefly. Tear the baklava crusts into smaller pieces, then add them to the multipractice and pulse only until they are mixed, and at the same time they will grind into small pieces. I did this on two occasions because it couldn’t all fit me at once.
- Transfer everything to a mixing bowl and stir once more the whole mixture but exclusively with a spatula. Transfer the prepared biscuit to the prepared baking pan and flatten, then transfer to a preheated oven at 170 degrees and bake the cake for 30 minutes, until nicely browned along the edges and surface.
- In the meantime, make the topping by pouring all the ingredients into a cooking pot and cooking until all the ingredients are dissolved and even for about 5 minutes. Remove the syrup from the heat and keep warm. Remove the baked cake from the oven and immediately pour over with 1/2 of the syrup. Let everything stand like this and absorb the liquid for about 15 minutes.
- Cut the whole cake into diamonds and pour over the rest of the syrup, then let the cake absorb the syrup again. Sprinkle a little chopped pistachios on each lozenge and leave the stake to cool and come to room temperature for about 3 hours. The cake is ready to serve, and if you make it in advance then store it in the refrigerator until serving.
