Hazelnut marzipan cake

Ingredients for 1 servings:

• 150 g wheat flour
• ½ tsp baking powder
• 75 g sugar
• 1 packet of vanilla sugar
• 2 tbsp water
• 125 g margarine
• 150 g hazelnuts, ground
• Flour for the cookie cutter
• 250 g marzipan paste
• 150 g powdered sugar
• Powdered sugar for the work surface and the cookie cutter
• 3 tbsp currant jelly for spreading
• 75 g powdered sugar
• 2 tbsp rum, lemon juice or water
• 2 packs of cherry(s), chopped hazelnuts or pistachios

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 10 minutes

For the dough, mix the flour and baking powder in a bowl and make a well in the center. Add the sugar, vanilla sugar, and water to the well and mix with some of the flour until a thick paste forms. Add the cold margarine, cut into pieces, and cover with the ground hazelnuts. Starting in the center, quickly mix all the ingredients into a smooth dough. If it’s too sticky, you can refrigerate it for a few minutes. Then roll out the dough to a thickness of about 2 mm, cut out cookies (it’s best to dust the cutter with flour), and place the cookies on a prepared baking sheet. Bake in a preheated oven at 175°C – 200°C (top/bottom heat) for about 8-10 minutes. Then let cool. For the marzipan mixture, knead the marzipan mixture well with 150 g of sifted powdered sugar (if you like, you can also add a small bottle of rum flavoring). Dust the work surface with powdered sugar and roll out the marzipan mixture thinly. Now use the same cookie cutter that was used for the cookies and dust it with powdered sugar to prevent sticking. Cut out the marzipan mixture with it. Then spread the hazelnut cookies with the redcurrant jelly (this works best if the jelly is warmed beforehand) and place the marzipan pieces on the coated cookies. Finally, make a glaze with 75g powdered sugar and 2 tablespoons of white rum, water, or lemon juice. Spread the glaze over the cookies and top with a halved cherry, chopped hazelnuts, or pistachios.