Splitska Torta with Orange Liqueur and Marzipan
80% autentično · Croatian
A creative twist on Splitska Torta, infusing the sponge cake with orange liqueur and adding a thin layer of marzipan between the chocolate cream and cake layers for an extra dimension of flavor and texture.
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Sastojci
- Eggs5
- Sugar180g
- All-purpose flour140g
- Cocoa powder25g
- Butter180g
- Dark chocolate180g
- Heavy cream180ml
- Orange liqueur (e.g., Grand Marnier)80ml
- Marzipan100g
- Candied fruits (mixed)120g
- Slivered almonds40g
- Vanilla extract1 tsp
- Saltpinch
Koraci
- 1
Prepare sponge cake layers as in the traditional recipe, but add orange liqueur to the batter before baking.
- 2
Prepare chocolate cream as in the traditional recipe. Add vanilla extract.
- 3
Prepare marzipan: Roll out marzipan thinly to fit the cake layers.
- 4
Assemble the cake: Slice cooled sponge cake layers. Place a layer, brush with orange liqueur. Place a thin layer of marzipan over the liqueur. Spread chocolate cream. Repeat with remaining layers.
- 5
Frost and decorate: Cover the cake with remaining chocolate cream. Decorate with candied fruits and slivered almonds. Chill for at least 2 hours.
