Pistachio marzipan cake

Ingredients for 1 servings:

• 1 cake base (sponge cake, cut once)
• 400 g marzipan
• 800 g cream
• 100 ml Amaretto
• 2 bags of vanilla sugar
• 100 g pistachios, chopped
• 1 pack of gelatin (instant gelatin for 800g cream)
• 6 tbsp sugar, fine
• some powdered sugar
• possibly chocolate coating, dark

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Whisk half of the marzipan with half of the Amaretto until creamy and spread on the bottom sponge layer (in the cake ring). Whisk 400g of cream with approximately 3 tablespoons of sugar, 1 tablespoon of vanilla sugar, and instant gelatin (according to the package instructions) until stiff. Fold in most of the chopped pistachios (leaving a little for decoration) and spread on the marzipan layer. Now place the second sponge layer on top and soak it with the remaining Amaretto. Whisk 400g of cream again with sugar, vanilla sugar, and gelatin until stiff and spread approximately 2/3 of the mixture on the soaked layer and refrigerate. Decorate the cake with the remaining cream mixture, marzipan, chocolate coating, and pistachios. For example, briefly knead the marzipan, roll it out between two sheets of foil with a little powdered sugar, and cut out motifs.