Marzipan cake à la Michelle

Ingredients for 1 servings:

• 5 m.-sized eggs
• 150 g sugar
• 120 g flour
• 100 g cornstarch
• 3 tbsp water, hot
• 1 tsp, leveled baking powder
• 1 kg marzipan paste
• 1 packet of pudding powder (almond or cream flavor)
• 400 ml milk
• 250 g butter, room temperature
• 5 tbsp pear schnapps (Williams pear)
• 5 tbsp almond syrup
• 200 g jam (blackcurrant jelly)
• 200 g cream

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 25 minutes; Total time approx. 7 hours 25 minutes

like from a pastry chef

Make a sponge cake from the first six ingredients. First, beat the eggs and water with a mixer on high for 1 minute. Then, slowly add the sugar over a period of 2 minutes. Beat for another 2 minutes. Now thoroughly mix the flour with the cornstarch and baking powder and gently but quickly fold into the egg-sugar foam. Pour the batter into a 26cm cake tin, lined with baking paper (this is important because if you butter the tin, the sponge cake won’t climb!) and bake at 175°C for 25 minutes. Allow to cool thoroughly and cut in half horizontally 5 times (6 layers). In the meantime, make the marzipan buttercream. To do this, cook the pudding according to the package instructions with 400ml milk, remove from the heat, grate in 200g marzipan, and allow to cool to room temperature. Then stir the butter into the pudding. Both mixtures must be at the same temperature, otherwise the cream will curdle and lump. Now melt the jelly with the syrup and add the schnapps. Roll out 100g of marzipan until very thin, drizzle the mixture over the first sponge cake layer, spread a thin layer of marzipan buttercream on it, and place the thin marzipan sheet on top. Drizzle the jelly mixture over the top and bottom of the next layer, roll out another 100g of marzipan until very thin, spread a thin layer of cream on it, and place the marzipan sheet on top. Repeat these steps until you have finished layering the last layer. Once you have finished layering, roll out 200g of marzipan to make a round decorative sheet, drizzle the remaining jelly mixture and cream over the top, and cover with a little cream. You should also use some of the cream for the edges. Finally, enclose the cake with the marzipan decorative sheet. Whip the cream until stiff and then spread it decoratively over the cake using a piping bag. It’s really important that the cake layers are drizzled on both sides, as this creates a pleasant moisture and fluffiness. And the cake tastes especially good on the second day. If you’re not a fan of sponge cakes, you can also use ready-made ones from the supermarket.