Marseille cake

Ingredients for 1 servings:

• 500 g flour
• 200 g sugar
• 5 eggs, size M
• 100 g butter, soft
• 875 g sugar
• 125 ml orange blossom water
• 100 g candied orange peel, slightly chopped
• 1 lemon(s), organic, zest
• 100 g almond sticks, roasted
• ½ bottle of bitter almond flavor
• 1 tbsp cinnamon powder
• 1 tsp clove powder
• 1 tsp cardamom powder
• 2 egg whites
• 250 g powdered sugar
• 3 tbsp rum
• 20 g candied orange peel, finely chopped
• 20 g candied lemon, finely chopped
• 20 g almond flakes, roasted

Instructions

Working time approx. 45 minutes; Rest time approx. 10 days 3 hours 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 10 days 4 hours 55 minutes

a cake from the deep fryer, so to speak, for a 28 cm springform pan

Mix the flour with the sugar. Separate 2 eggs and reserve the egg whites for the glaze. Add the egg yolks, eggs, and flakes of softened butter. Knead everything into a firm dough. Cover and let rest in the refrigerator for 30 minutes. Roll out the dough on a floured surface to about 2 cm thick, cut into 2 cm wide strips, and then cut into cubes. Heat a deep fryer to 180°C. Fry eight to ten cubes at a time for five minutes until golden brown on all sides. When they start to float to the top, they are done. Remove from the pan and drain on kitchen paper. Transfer to a larger bowl. Heat the sugar and orange blossom water, stirring constantly, and bring to a boil. Mix in the chopped candied orange peel, lemon zest, almonds, and spices. Pour this hot mixture onto the baked dough pieces. Mix everything thoroughly and let stand for a few minutes to set. Grease a 28 cm springform pan. Pour in the mixture and press down firmly. The surface should be almost flat and free of holes. Cover and let cool in the refrigerator for about 3 hours. For the glaze, beat the egg whites until stiff peaks form. Gradually add the sifted icing sugar while constantly beating until a thicker cream forms. Add the rum and stir in. Pour the glaze onto the center of the cake and spread evenly. Sprinkle the cake with candied orange peel, candied lemon peel, and almonds. Allow the glaze to set. Once the cake is ready, it needs to stand for at least 7-10 days to fully develop its flavor. The longer the cake stands, the better it will be. Never wrap the cake or hide it under a cover. Simply place a kitchen towel over it.