Base:
200g flour
0.5 tsp baking powder
60 g sugar
120g soft butter, in pieces
1 egg
1 pinch salt
30g cold water
Filling:
200g raw marzipan, in pieces
50g soft butter
2 eggs
30g flour
0.5 tsp baking powder
20g cocoa powder
50g chocolate, in pieces
100g peeled almonds
100g cream
Topping:
20-30g pistachio slices (or chopped)
1. Put oven onto 180oC to preheat. Put the almonds in the tm bowl. Chop 4 secs / Turbo. Remove and reserve.
2. Put all the ingredients for the base into the tm bowl and mix 20 secs / speed 5. Pour the batter into a greased cake/tort tin (ca 26cm). Press it up the sides with wet hands, to ensure it has a high rim. Don't clean the tm bowl.
3. The tm bowl must not be washed! Set the blades running at speed 4, and drop the marzipan through the lid onto the blades. Add the butter and mix 20 secs / speed 3. Add eggs, mix 20 secs / speed 3. Add the rest of the ingredients for the filling (don't forget the chopped almonds), and mix 10 secs / speed 4 until well mixed, then pour onto the base immediately.
4. Sprinkle over the pistachios and then bake at 180oC for ca 30 mins.
Translated from German thermomix club booklet, special edition 2001
