Blackcurrant marzipan cake

Ingredients for 1 servings:

• 1 cake base (3-piece sponge cake, dark)
• 1 jar currants, black
• 2 bags of cake glaze, red
• 6 tbsp sugar
• 1 pack of cream powder, vanilla
• 100 ml milk
• 200 g marzipan paste
• possibly powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

also works with blueberries, cherries, etc.

Place the first cake layer on a cake plate and enclose it in a cake ring. Strain the blackcurrants and collect the juice. Cook the glaze with the juice and sugar according to the instructions, let it cool briefly, and then stir it into the berries (it’s better to use two packets of glaze for firmness). Let the mixture cool briefly and spread it over the base. Place the second cake layer on top and let it set in the refrigerator for at least an hour. Mix the vanilla cream with the milk according to the package instructions and spread it over the second layer. Place the third layer on top. Let the cake set again in the refrigerator with the cake ring in place. Ideally overnight. Carefully remove the ring. Knead the marzipan mixture with a little powdered sugar if necessary and roll it out into a blanket. Place it over the cake and press it down lightly. Trim off any excess. Decorate and garnish as desired.