Marzipan strawberry cake

Ingredients for 12 servings:

• 125 g flour
• 50 g sugar
• 1 pinch of salt
• 100 g butter
• 1 small egg yolk
• 100 g white chocolate coating
• 50 g butter
• 50 g sugar
• 2 sachets of rum flavoring
• 3 eggs
• 100 g almond(s), ground
• 1 tsp baking powder
• 8 sheets of white gelatin
• 1 kg strawberries
• 75 g sugar
• 1 sachet flavoring (Citro-Back)
• 1 lemon(s), the juice
• 400 ml cream
• 125 g jam (strawberry jam)
• 300 g marzipan – raw mass
• 100 g powdered sugar
• Food coloring, red
• 125 g strawberries
• 50 g white chocolate coating

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 1 hour; Total time approx. 3 hours 30 minutes

Knead flour, sugar, salt, butter, and egg yolks into a shortcrust pastry. Line a springform pan with baking paper and roll out the pastry onto it. Prick the dough several times with a fork and bake in a preheated oven (200°C) for 15-18 minutes until golden brown. Let cool. For the almond pastry, cut the chocolate coating into pieces and melt according to the package instructions. Mix the butter and sugar. Add the rum baking powder. Separate the eggs. Stir in the egg yolks one at a time. Fold in the chocolate coating. Beat the egg whites until stiff and spread on the dough. Mix the ground almonds and baking powder. Sprinkle the almond mixture over the egg whites and carefully fold in. Pour the dough into a springform pan lined with baking paper and bake in a preheated oven (175°C) for 45-50 minutes. Let rest in the pan for 10 minutes. For the cream, soak the gelatin in cold water. Wash and hull the strawberries. Quarter half of the strawberries and puree the rest. Dissolve the gelatine according to the package instructions and add it. Add the sugar, Citroback and lemon juice. Whip the cream until stiff and fold it into the gelling cream with the strawberries. Spread the shortcrust pastry base with strawberry jam. Place the almond base on top. Place a cake ring around the bases. Spread the cream on the almond base and smooth it down. Chill the cake for 1 hour. Knead the marzipan with icing sugar and color it pink with red food coloring. Roll out 2/3 of the marzipan into a thin, 6cm wide strip 45cm long. Roll out the remaining marzipan thinly between two freezer bags and cut out hearts. Carefully remove the cake ring. Place marzipan strips around the edge of the cake. Decorate the cake with marzipan hearts, strawberries and shaved chocolate.