Aida cake

Ingredients for 1 servings:

• 4 eggs, separated
• 140 g sugar
• 2 tbsp water, warm
• ½ lemon(s), grated peel
• 120 g flour
• 60 g cornstarch
• 1 tsp baking powder
• 100 g nougat
• 100 g marzipan – raw mass
• 2 cl cherry brandy
• 1 tbsp powdered sugar
• 100 g apricot jam
• 50 g almonds, sliced ​​and roasted
• 4 cup(s) mixed fruits
• 1 pack of cake glaze, clear

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 50 minutes

Grease the bottom of a springform pan. Preheat the oven to 190°C. Beat the egg yolks with half the sugar, the water, and the lemon zest until frothy. Beat the egg whites with the remaining sugar until stiff peaks form and fold into the egg yolk mixture. Sift the flour with the cornstarch and baking powder and fold in. Pour the batter into the springform pan and bake on the second rack from the bottom for 30 minutes. Turn the sponge cake out of the pan, let it cool, and let it rest for at least 2 hours. Cut the cake base in half. Melt the nougat in a water bath, spread it on one layer, and place the second on top. Mix the marzipan with the kirsch, 2 tablespoons of water, and the icing sugar and spread it on the second layer. Place the third layer on top. Spread the jam over the surface and edges of the cake and sprinkle the edges with flaked almonds. Cover the cake with the fruit. Cook the glaze according to the instructions, let it cool slightly and then cover the fruit with it.