John Myers
Ingredients for 1 servings:
- 250 g butter
- 250 g sugar
- 4 egg yolks
- 1 packet of vanilla sugar
- 1 small bottle(s) of butter-vanilla flavoring
- 1 small bottle(s) of rum flavoring
- 1 small bottle(s) of bitter almond flavoring
- 100 g flour
- ½ pack of baking powder
- 100 g dark chocolate, chopped into pieces
- 400 g hazelnuts, ground
- 1 small jar of freshly squeezed orange juice
- 1 shot of rum, large
- 4 egg whites
- Jelly (blackberry), for spreading
- 2 points marzipan
- Dark chocolate coating
- some palm fat
- Fat, for the shape
- Breadcrumbs, for the mold
Instructions
Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour
In a large bowl, cream together the butter, sugar, vanilla sugar, egg yolks, and flavorings with a hand mixer until fluffy. Combine the flour and baking powder, add to the mixture, and mix well. Stir in the dark chocolate and hazelnuts. Caution: The batter will be very stiff at this point. Add the orange juice and a generous splash of rum. Continue stirring until the batter is very smooth. Fold in the stiffly beaten egg whites. Pour the batter into a greased springform pan dusted with breadcrumbs. Bake on the middle rack at 160°C (320°F), for the last 15 minutes at 170°C (340°F) for 1 hour and 15 minutes. Test with a knitting needle or wooden skewer. Remove the cake from the oven and let it cool for about 1 hour, then cut it in half lengthwise, spread with blackberry jelly, and place it back on top of each other. Cover the entire cake with a rolled-out layer of marzipan (2-3 mm thick). Then cover it thickly with chocolate icing (melt dark chocolate with a small piece of Palmin). Stick the remaining marzipan onto the still-shiny icing for decoration in the shape of stars, etc. It’s best to let the cake soften under a cake cover in a cool cellar for two days. Serve with cool, unsweetened whipped cream. The cake can easily be stored in the cellar, refrigerated, for over a week. It will improve with each day.
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