John Myers
Ingredients for 1 servings:
- 5 egg yolks
- 150 g sugar
- 1 pinch of salt
- 2 tbsp water, warm
- 5 egg whites
- 150 g flour
- Fat for the mold
- 4 dl cream, liquid
- 1 sachet of cream powder (patisserie cream, for cold mixing)
- Cream stiffener for 4 dl cream
- 200 g butter, soft
- 150 g powdered sugar
- 1 bag of vanilla sugar
- 400 g marzipan paste
- 150 g powdered sugar, approx.
- possibly food coloring
Instructions
Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours
Sponge cake with creamy filling and marzipan topping
It’s best to make the sponge cake the day before, as this makes it easier to cut. Otherwise, it should simply be completely cooled down before further processing. Preheat the oven to 180°C. Whisk the egg yolks, sugar, and water until the mixture is light and fluffy. Beat the egg whites with a pinch of salt until stiff peaks and fold them into the mixture alternately with the flour. Pour into a greased cake tin with a diameter of approximately 26 cm and bake in the lower half of the oven for 30-40 minutes. Allow to cool, then cut in half crosswise to create three equally thick layers. If the sponge cake is made the day before, store it in aluminum foil or a plastic bag and only cut it open shortly before further processing. For the buttercream, mix 200 g softened butter with 150 g powdered sugar and a sachet of vanilla sugar and chill for about 30 minutes to make it firmer and easier to spread. Whip the cream with the cream stiffener according to the package instructions and chill. Prepare the pastry cream according to the package instructions and finally stir in 3-4 tablespoons of the whipped cream. For the marzipan topping, knead the marzipan mixture and gradually add powdered sugar until the “dough” is no longer moist. You can easily tell if the surface you are kneading on still has a glossy sheen. Depending on the marzipan mixture, you may not need the full 150 g of powdered sugar. If you want to color the marzipan topping (traditionally a bright green would be used), add food coloring gradually until the desired color is achieved. It is recommended to wear rubber gloves while kneading, as the mixture is quite sticky. Then roll out the marzipan as thinly as possible, either directly on some powdered sugar or between two sheets of baking paper. This can also be prepared a day in advance; roll the sheet up between two sheets of baking paper and place it in a plastic bag to prevent it from drying out. Spread the pastry cream on the bottom layer (approx. 1 cm thick). Then place the second layer on top and spread with the whipped cream, then cover with the lid. Spread the buttercream over the entire cake, including the sides, although the cream will inevitably mix a little with the cream between the layers. Finally, place the marzipan sheet on top. This is easy to do by wrapping the sheet around a rolling pin and then rolling it up again directly over the cake. Press the marzipan sheet down slightly and trim off any excess marzipan. Refrigerate for at least 1 hour before serving. This cake is also perfect for larger cakes, such as a wedding cake or large birthday cake. To make it, simply triple the ingredients (except for the marzipan layer, which only needs to be doubled) and bake the cake in a rectangular baking frame.
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