Marzipan cream cake

Ingredients for 1 servings:

• 300 g margarine
• 300 g sugar
• 5 eggs
• 300 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 1 bottle of bitter almond flavor
• 6 sheets of white gelatin
• 200 g marzipan paste
• 500 ml milk
• 1 pack of cream-flavored pudding powder
• 400 g whipped cream
• some powdered sugar
• 75 ml water or Amaretto

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 1 hour; Total time approx. 8 hours

Preheat the oven to 175°C. For the pastry, combine butter and sugar. Gradually add the eggs. Then combine the flour, starch, and baking powder, and stir in the bitter almond flavoring and 75 ml water. Pour the batter into a springform pan lined with baking paper. Bake in the lower third of the oven for approximately 55 minutes, then let cool. Remove the springform pan from the oven for 5 minutes. After 1 hour, turn the pan upside down. For the cream, soften the gelatin and dice the marzipan. Mix 6 tablespoons of milk with the custard powder. Bring the remaining milk to a boil with the marzipan and set the pan aside. Add the custard powder while stirring, bring to a boil, and let cool slightly. Squeeze out the gelatin and dissolve it in the warm custard. Let the mixture cool in a cold water bath while stirring. Whip the cream until stiff peaks form. As soon as the marzipan cream begins to set, fold in the whipped cream. Divide the cooled cake base horizontally once. Place the bottom layer in the clean springform pan, spread the cream on top and smooth it out, then place the top layer on top. Refrigerate for a few hours. Dust with powdered sugar before serving.