Marzipan cake with Amaretto and plum jam

Ingredients for 1 servings:

• 50 g almonds, peeled and chopped
• 1 cake base (Vienna), cut twice crosswise
• 225 g plum jam
• ½ liter whipped cream
• 1 bag of cream stiffener
• 1 bag of vanilla sugar
• 6 tbsp Amaretto
• 1 marzipan blanket
• 14 almonds, unpeeled
• 14 pistachios

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

very easy and quick, for 14 pieces

Toast the chopped almonds in a dry pan until golden brown, turning occasionally. Allow to cool. Spread two cake layers with plum jam (reserve 1-2 teaspoons for decoration) and sprinkle with the toasted almonds. Whip the whipped cream with the cream stiffener and vanilla sugar until stiff. Fold in 4 tablespoons of Amaretto. Spread one-third of the cream on each of the two cake layers. Stack the layers on top of each other. Place the third layer on top. Spread the cake all over with the remaining Amaretto cream. Roll out the marzipan cover and place it on the cake, pressing it down. Use cookie cutters to cut out stars or other decorations from the remaining marzipan, depending on the season. Garnish the cake with pistachios, almonds, and the remaining plum jam.