Hazelnut marzipan cake

Ingredients for 12 servings:

• 6 eggs
• 150 g sugar
• 170 g flour
• ½ tsp baking powder
• 50 g hazelnuts, ground
• 40 g butter, melted
• 100 g cake icing, chocolate, melted
• 150 g jam (raspberry jam)
• 125 g marzipan – raw mass, diced
• 100 ml milk
• 150 g yogurt (vanilla yogurt)
• 9 sheets of white gelatin
• 600 g cream, whipped stiffly
• 200 g cream, whipped until stiff
• 2 tsp cream stiffener
• 100 g almonds, chopped, roasted
• 50 g marzipan – raw mass
• 20 g powdered sugar
• 2 tbsp cocoa powder, 1 tbsp silver beads
• 1 tbsp powdered sugar, for rolling out

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes

Beat eggs and sugar until fluffy. Sift flour, mix with baking powder and hazelnuts, and fold into the egg custard. Slowly fold in the butter. Spread the mixture into a 26 cm springform pan lined with baking paper and bake in a preheated oven at 180°C for approx. 25 minutes. Let cool, then cut in half crosswise. Spread the glaze on the bottom two layers. Stir the jam until smooth, spread it on the chocolate glaze, place both layers on top of each other, and place on a cake plate. Enclose the cake in a cake ring. Bring the marzipan and milk to a boil, stir, and let cool for 30 minutes. Stir in the vanilla yogurt. Soften the gelatine, squeeze out the excess water, dissolve, and fold into the custard. Chill the custard. As soon as the custard begins to set, fold in the whipped cream. Spread the marzipan cream evenly on the sponge cake, place the third layer on top, and let the cake set in the refrigerator for 2-3 hours. Whip the cream with the cream stiffener until stiff, then fill a piping bag with a star-shaped nozzle with some whipped cream. Spread the remaining cream all over the cake. Sprinkle the cake edges with almonds. Knead the marzipan with powdered sugar, roll it out thinly on a powdered sugar-dusted surface, and cut out stars, bells, or similar shapes. Garnish the cake with cocoa powder, almond cream rosettes, and the marzipan pieces, then refrigerate briefly.