Marzipan cake with white chocolate cream filling

Ingredients for 1 servings:

• 300 g sugar
• 300 g flour
• 1 tbsp vanilla sugar
• 6 eggs
• ½ tsp baking powder
• 1 pinch of salt
• 300 g white chocolate
• 100 ml cream
• 75 g butter
• 100 g jam (strawberry jam)
• 1 tbsp water
• 1 marzipan lid or
• 300 g marzipan – raw mass and
• 200 g icing sugar to make a circular marzipan plate

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

Marzipan cake with white chocolate cream filling

Beat the eggs, sugar, and vanilla sugar until frothy. Sift in the flour and baking powder and mix to form a light batter. Bake in a 26-28 cm springform pan at 180 degrees Celsius for 30-40 minutes. Then let it cool. Heat the white chocolate with the cream and let it melt slowly in the pan. Let it cool to room temperature. Using a mixer or whisk, quickly stir in the cold butter, stirring constantly until a cream forms. Mix the strawberry jam with 1 tablespoon of water. Cut the sponge cake into three layers. Spread the first layer with strawberry jam and then with some of the cream filling. Place the second layer on top and repeat. Place the third layer on top and spread a thin layer of the cream on it to help the marzipan lid adhere. Place the marzipan lid on the finished cake and press it down firmly. Decorate as desired.