Lübeck walnut cake

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 75 g flour
• 75 g cornstarch
• ½ sachet of baking powder
• Margarine, for the baking pan
• 3 cups of cream
• 1 sachet of vanilla sugar
• 2 bags of cream stiffener
• 25 g sugar
• 250 g walnuts, chopped
• 6 walnuts, halved
• 1 pack of marzipan (marzipan cover, rolled out)
• Cream, for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

Beat whole eggs with the sugar until creamy. Sift flour, cornstarch, and baking powder over the cake and fold in. Grease a springform pan and pour in the batter. Bake at 175°C for about 20-30 minutes, until the base is golden yellow. Let the cake base cool and cut once horizontally with a string. It is helpful to score the base slightly at this point with a sharp paring knife, then insert the string there and pull it together. Mix the sugar, vanilla sugar, and cream stiffener and beat with the cream until stiff. Fold in the chopped walnuts. Divide the cream into 2 portions. Spread some on the bottom layer, place the second layer on top, and spread with the remaining walnut cream. If possible, spread some cream around the edges as well. Chill the cake for about 1 hour. Then place the rolled-out marzipan layer on top of the cake. Trim off any excess marzipan with a rolling pin. Score 12 pieces on the surface of the cake. Pipe the appropriate number of whipped cream puffs onto the cake and top with the walnut halves. Hazelnuts can also be used instead of walnuts.