Marzipan Cake

Preparation:

1. With the baking pan – whether round or square – it is up to you which one you choose. It should only have a capacity of 1 3/4 – 2 liters. I had a large loaf pan 11 x 30 cm, which corresponds roughly to a round 26 springform pan. The smaller it is, the taller the cake will be. With a larger one, however, it becomes more “marzipan” because it is flatter. Then butter the chosen shape up to the top edge and also sprinkle thickly with brown sugar and keep it ready.
2. Separate eggs. Grate the marzipan and mix with 50 g sugar, vanilla sugar, lemon zest and butter in a bowl until creamy. Then gradually add the egg yolks and whip everything until airy.
3. Preheat the oven to 175 ° O / bottom heat. Beat egg whites until stiff. When it starts to set, gradually pour in the sugar while whipping. When it is used up, keep beating the egg white until it shines and there are high peaks when you pull out the paddle. Then stir 1/3 of it into the egg and butter mixture with a hand whisk.
4. Mix flour and starch, sift 1 x, then alternately fold with the remaining egg whites under the previous dough and then fill it into the mold. The baking time is 45 minutes on the 2nd shelf from the bottom. The dough must no longer adhere when it is pulled out. Let the cake cool in the pan so the sugar crust can set. Then fall onto an appropriately large surface, stir the casting and coat it thickly with it.
5. The sugar crust under the topping is fun to bite into …. it crackles so nicely ….. ;-))))