Marzipan Swedish cake

Ingredients for 1 servings:

• 125 g sugar
• 6 egg yolks
• ½ lemon(s), grated peel
• ½ vanilla pod(s), scraped pulp
• 6 egg whites
• 1 pinch of salt
• 1 pinch of baking powder
• 2 tbsp sugar
• 150 g flour
• 2 dl milk
• 20 g cornstarch
• 2 eggs
• 1 packet of vanilla sugar
• 30 g sugar
• 2 sheets of gelatin
• 1.8 dl cream
• 1 packet of vanilla sugar
• 2 ½ dl cream
• 2 tbsp powdered sugar
• 2 sheets of gelatin
• 2 tbsp water, hot
• 30 g butter, soft
• 1 tbsp powdered sugar
• 1 tsp vanilla sugar
• 400 g marzipan, green, 5 rolls of 80 g each
• 3 tbsp powdered sugar
• Marzipan (colored fruits), for decoration

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

If you want to impress marzipan fans, you have to accept the effort

Sponge cake mixture – best baked the day before: Beat sugar, egg yolks, and lemon zest until light and fluffy. Beat egg whites, salt, and baking powder together until stiff peaks form. Add the 2 tablespoons of sugar to the egg whites and continue beating briefly. Pour the egg whites and flour into the egg mixture and gently fold in with a rubber spatula. Bake for about 40 minutes on the lowest rack of an oven preheated to 180 degrees Celsius. Baking cream: Soak the gelatin in cold water. Whisk together the milk and cornstarch in a wide, stainless steel pan. Add the eggs, vanilla sugar, and sugar and mix well. Heat the cream over medium heat, whisking continuously, until just before boiling. Remove the pan from the heat immediately. Pour the cream through a sieve into a bowl. Stir the drained gelatin into the hot cream. Chill until the mixture is slightly stiff around the edges, then stir thoroughly. Whisk the cream with the vanilla sugar until very stiff peaks form, carefully fold into the cream, and chill. Cream: Soak the gelatine in cold water. Beat the cream with the powdered sugar until stiff. Dissolve the drained gelatine in a hot water bath, mix with 2 tablespoons of cream and immediately stir well into the remaining cream, then chill. Buttercream: Mix all ingredients. Shape the marzipan: For the lid, knead 3 rolls of marzipan, roll out on powdered sugar to a thickness of 2 mm the size of the springform pan base, place the pan base on top and cut out along the edge with a sharp knife. For the cake edge, roll out 2 rolls of marzipan to a ribbon 8 cm wide, then cut this into 4 strips, each 22 cm long, using a sharp knife. Finishing: Cut the cooled sponge cake in half twice, place the base on a cake plate and spread with warm apricot jam. Spread the baking cream on top and smooth it down. Place the second layer of sponge cake on top, spread the cream on top and smooth it down. Place the lid on top. Spread a thin layer of buttercream over the lid and rim. Line the rim with marzipan so that the stripes protrude at the top, cut into it with scissors, and fold it over. The marzipan should fit snugly. Carefully place the marzipan lid on top and press down lightly. Decorate with marzipan fruits.