Nut cake with marzipan

Ingredients for 1 servings:

• 4 eggs (weight class 3)
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 100 g powdered sugar
• 300 g marzipan paste
• 200 g hazelnuts, ground
• 750 g whipped cream
• 75 g jelly, currant
• 50 g hazelnuts (flakes)
• 16 hazelnuts, for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

heavenly Christmas cake

Separate the eggs. Beat the egg whites and 4 tablespoons of water until stiff. Gradually add the sugar and vanilla sugar. Fold in the egg yolks. Mix the flour, starch, and baking powder and fold in. Spread the mixture into a 26cm springform pan lined with baking paper. Bake in a preheated oven (175°C / fan oven: 150°C) for about 25 minutes. Then let it cool. Knead the icing sugar and marzipan. Roll out. Using the springform pan, cut out two circles (26cm diameter each). Toast the nuts. Whip the cream until stiff peaks and halve them. Mix the ground nuts into one half. Heat the jelly. Cut the base in half. Place half of the jelly, a marzipan slab, and the remaining jelly on the bottom layer. Place the second layer on top and spread the nut cream on top. Cover with the third layer. Spread with the remaining cream, except for 5 tablespoons. Place the second marzipan slab on top. Decorate with whipped cream, nut flakes, and, if desired, nuts. Tip: If you have trouble rolling out marzipan, you can also buy ready-made marzipan sheets.