Plum marzipan cake

Ingredients for 1 servings:

• 180 g sugar
• 8 m.-sized eggs
• 300 g hazelnuts, finely ground
• 50 g cornstarch
• Butter, for the mold
• Hazelnuts, ground, for the mold
• 1 jar plum(s)
• 1 pack of pudding powder, vanilla
• 1 pinch of gingerbread spice
• 1 cup whipped cream
• 1 pack of cream stiffener
• 400 g marzipan paste
• 120 g powdered sugar
• 50 g cocoa powder
• Rum flavor
• Powdered sugar, for sprinkling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

made from nut biscuit

Dough: Crack the eggs and beat with a hand mixer on high for 1 minute. Add the sugar and beat for another 2 minutes on high. Mix the nuts and cornstarch and gradually stir in using the lowest speed of the hand mixer. Grease a 26 cm springform pan with butter, sprinkle with hazelnuts, and pour in the batter. Preheat the oven to 160 to 180 degrees Celsius and bake for 50 to 60 minutes. (Do the toothpick test; every oven is different.) Let the cake cool in the pan. Filling: Drain the plums and reserve the juice. Make the pudding with the plum juice and the gingerbread spice. I omitted the sugar because the plums were sweetened. Let cool. Whip the cream with the cream stiffener until stiff peaks form and fold in the cooled plum pudding and plums. Topping: Mix the marzipan mixture with the powdered sugar. Then take some of it to cut out stars or any shapes you like later. Mix the rest with the cocoa and rum flavoring and roll out to about 1 mm. The marzipan cover should be slightly larger than the cake. Finishing: Cut the cooled nut sponge cake in half, ideally with a string. Fill with the pudding and cream mixture. Spread a thin layer of it on the outside as well. Carefully turn the marzipan cover over the cake and press it down. Cut off the remainder at the bottom edge of the cake. Cut out stars from the light marzipan mixture and place them on top. Sprinkle with icing sugar. You can also use any other type of fruit for the filling.