Poppy seed marzipan cake with plum filling and walnuts

Ingredients for 1 servings:

• 9 eggs
• 250 g sweet cream butter, room temperature
• 100 g powdered sugar
• 75 g sugar
• 200 g poppy seeds, ground
• 200 g ground almonds
• 50 g flour
• 1 pinch of salt
• 150 g flour
• 100 g butter, cold
• 50 g sugar
• 1 egg(s)
• 1 pinch of salt
• 1 sachet of vanilla sugar
• 250 ml plum juice
• 500 g plums
• 40 g cornstarch
• 1 pinch of cinnamon
• 100 g walnuts
• 65 g sugar
• 50 g marzipan paste
• 500 ml cream
• 1 sachet of gelatin powder
• 5 tbsp plum jam
• 500 g marzipan kneaded with a little icing sugar, as a cover

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 3 hours; Total time approx. 8 hours 30 minutes

juicy and creamy, for 16 pieces of cake.

For the poppy seed sponge cake, preheat the oven to 175°C (top/bottom heat) and separate the eggs. Beat the butter with the icing sugar until fluffy, then gradually add the egg yolks, one at a time, until creamy. Weigh the flour, poppy seeds, and nuts and mix. Beat the egg whites and sprinkle in the granulated sugar. Now alternately fold the egg whites and the poppy seed mixture into the butter mixture with a whisk. Pour the batter into a springform pan (24-27 cm) and bake for about 45 minutes until golden brown. Cut the sponge cake in half. For the shortcrust pastry, knead all the ingredients together and chill the dough for 1 hour. Preheat the oven to 180°C (top/bottom heat). Roll out the shortcrust pastry, pour it into the greased springform pan, and prick it several times with a fork before baking. Baking time is about 15-20 minutes. For the fruit filling, bring the plum juice to a boil with 25g of sugar. Add the plums and simmer for 2 minutes. Mix the cornstarch with 50ml of juice, add this to the plums and bring to a boil. Let cool slightly before spreading. For the marzipan cream, chop the walnuts. Melt 35g of sugar in a pan and let the chopped nuts caramelize. Tear the marzipan into small pieces and add them to the pan. Remove the pan from the heat and break up larger pieces with a spatula. Whip 500ml of cream until stiff peaks form and add 30g of sugar. Mix 1 sachet of gelatine according to the package instructions and stir into the cream. Fold in the walnut-marzipan mixture. Assemble: Place a cake ring around the shortcrust pastry base. Spread the shortcrust pastry with plum jam. Place the first poppy seed sponge on top. Then add the plum compote. Place the next layer on top. Then spread 2/3 of the marzipan cream on top. Place the last layer on top and refrigerate the cake for 1 1/2 hours. Then spread the remaining third of the marzipan cream all over the cake and cover with marzipan. Decorate as desired.