Leipzig cake

Ingredients for 1 servings:

• 350 g sugar, fine
• 9 egg whites from large eggs, slightly below room temperature
• 250 g marzipan paste, in pieces, slightly below room temperature
• 250 g hazelnuts, ground
• 600 g butter
• 2 packs of chocolate pudding powder
• 1 liter of milk
• n. B. cocoa powder
• n. B. Rum
• n. B. Chocolate shavings, dark
• e.g. powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 14 hours

Beat the egg whites, sugar, and marzipan mixture with a mixer until smooth. Then add the ground hazelnuts and mix thoroughly. Divide the mixture into three equal portions and pour each one into a 26cm springform pan. Bake at 180°C (convection oven) for about 20 minutes each. The bases must be completely cooled before further processing, otherwise the buttercream could melt. For the buttercream, cook the chocolate pudding according to the instructions, let it cool, and then pass it through a sieve, discarding the skin that forms during cooling. Cream the room-temperature butter until fluffy. Then mix about 800g of the chocolate pudding into the butter, stirring slowly and continuously. It is important that the butter and chocolate pudding are the same temperature, otherwise the mixture will curdle. If you don’t have 800g of pudding left after sifting and removing the skin, you can mix 3-4 teaspoons of cocoa powder into the buttercream to make it more chocolatey. Now it’s time to assemble the cake. Drizzle the bottom layer with a little rum, if desired. Then spread a layer of buttercream on the bottom layer. Next, place the second layer on top. Drizzle this with rum, if desired, and spread with cream. Finally, place the top layer on top and cover the entire cake with buttercream. You can now decorate the top and sides of the cake with chocolate shavings and sprinkle with powdered sugar, if desired. The cake should be refrigerated for at least 12 hours.