Poppy seed marzipan cake with cranberry cream

Ingredients for 1 servings:

• 3 m.-sized eggs, separated
• 250 g sugar
• 200 g flour
• 1 tsp baking powder
• 200 g poppy seeds, unground
• 650 g whipped cream
• 1 pack of cream stiffener
• 1 jar cranberries (wild cranberries, 370 ml)
• 1 marzipan blanket (ready-made product)
• 2 tbsp almonds (flakes)
• 1 tbsp powdered sugar
• 1 tbsp cocoa powder

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

easy to prepare, not too sweet/freezes well without powdered sugar and cocoa

Line the bottom of a springform pan with baking paper. DO NOT grease the sides, or the sponge will collapse. Separate the eggs. Beat the egg whites with a pinch of salt and 3 tablespoons of cold water until stiff peaks form. Slowly add the sugar. Beat in the egg yolks one at a time. Sift the flour and baking powder, mix with the poppy seeds, and carefully fold in. Pour the sponge into the pan and smooth the surface. Bake in a preheated oven at 175 degrees Celsius on the middle rack for about 30 minutes. Loosen the sides of the pan. Turn the cake out onto a wire rack. Carefully remove the baking paper. Allow to cool completely. Beat 300g of cream with 1 sachet of cream stiffener until stiff peaks form. Stir the cranberries, except for 2 tablespoons for decoration, into the cream. Cut the sponge cake in half horizontally. Place a cake border around the bottom layer. Spread half of the cream on the first layer. Place the second layer on top. Spread with the remaining cranberry cream. Cover with the third layer. Whip 250g of whipped cream with 1 sachet of cream stiffener until stiff. Spread this over the cake. Cover the cake with the marzipan topping. Press the edges firmly into place. Trim any remaining pieces. Let it set overnight. The next day, toast the almonds without fat and let them cool. Press them onto the sides of the cake. Dust the cake with 1 tbsp powdered sugar and 1 tbsp cocoa powder. Whip 100g of cream until stiff. Decorate the cake with the cream and the remaining cranberries.