Lübeck Marzipan Cherry Cake

Ingredients for 1 servings:

• 225 g margarine, soft
• 190 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 6 eggs
• 300 g flour
• 5 tsp baking powder
• 1 jar sour cherries, 720 ml
• 40 g cornstarch
• 1 liter of whipped cream
• 6 tbsp cream stiffener
• 100 g ground almonds
• 6 tbsp Amaretto
• ½ bottle of bitter almond flavor
• 1 marzipan blanket
• 50 g apricot jam
• 100 g almond flakes
• 1 tsp powdered sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 50 minutes

a real treat

Beat margarine, sugar, vanilla sugar, and salt with a mixer until creamy. Beat in eggs one at a time. Mix flour and baking powder, sift over the mixture, and fold in. Pour into a 28 cm springform pan and bake at 175°C for approx. 35–40 minutes, then let cool for a few hours. Cut the cake base in half and place a cake ring around the bottom layer. Drain the sour cherries. Mix a little of the juice with cornstarch and bring to a boil with the remaining juice. Mix in the cherries and spread it on the bottom cake layer. Whip the cream with the cream stiffener. Toast the ground almonds in a pan (without fat) and fold into the whipped cream. Stir the Amaretto and bitter almond flavoring into the whipped cream. Spread some of the whipped cream and almond mixture directly onto the cherry mixture. Place the middle cake layer on top and spread with the whipped cream and almond mixture. Place the top cake layer on top. Carefully loosen the cake ring from the cake with a knife. Cover the entire cake with a thin layer of the cream mixture. Cover the cake with the marzipan topping. Warm the apricot jam and spread it over the edge of the cake. Toast the flaked almonds and stick them to the edge. Sift powdered sugar over the cake, paying particular attention to the almonds. Refrigerate. Tip: Decorate with marzipan bunnies, Easter eggs, chocolate chips, mint leaves, or other decorations.