Angie's big holiday cake slices

Ingredients for 1 servings:

• 6 eggs, separated
• 1 pinch of salt
• 180 g sugar
• 1 packet of vanilla sugar
• 3 tbsp water, lukewarm
• 100 g flour
• 50 g cornstarch
• 2 tsp baking powder
• 30 g cocoa powder
• 3 eggs, separated
• 1 pinch of salt
• 90 g sugar
• 1 packet of vanilla sugar
• 1 ½ tbsp water
• 60 g flour
• 30 g cornstarch
• 1 tsp baking powder
• 250 ml whipped cream
• 1 tsp instant coffee
• 150 g white chocolate coating
• 180 g butter, soft
• 250 ml whipped cream
• 150 g chocolate coating (semi-sweet chocolate coating)
• 180 g butter, soft
• 450 g jam (cherry jam)
• 4 tbsp jelly
• 500 g marzipan – raw mass
• 5 tbsp powdered sugar and decorations as desired
• 300 g chocolate coating (semi-sweet chocolate coating)

Instructions

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

For the dark sponge cake, beat the egg whites with salt until stiff peaks form. Beat in the sugar. Beat the egg yolks with warm water until frothy, then briefly fold into the egg whites. Mix the flour, starch, cocoa powder, and baking powder, sift over the egg whites, and whisk gently but thoroughly. Line two baking sheets with baking paper and spread the batter on top. Bake each sheet in the center of the oven at 180°C for about 12-15 minutes. Turn each sheet out onto a wire rack, remove the baking paper, and let cool. Prepare the light sponge cake in the same way – but only use this amount for one baking sheet. For the light cream, heat the cream, dissolve the coffee in it. Add the crumbled chocolate coating, melt, and stir in well. Let cool and refrigerate overnight. The next day, beat with a hand mixer until light and fluffy, gradually whisking in the softened butter. Prepare the dark cream in the same way. Spread the light cream on one of the dark layers and spread the cherry jam over it. Place the light base on top, spread the dark cream on top, and cover with the second dark base. Smooth the edges. Spread a thin layer of mixed jelly over the surface and edges. For the topping, knead the marzipan and icing sugar together, roll it out on a dusted surface, and cover the entire cake with it. For the glaze, melt the chocolate coating and cover the cake with it. Decorate as desired. If you want to decorate the cake generously with cream, reserve some of both creams for this purpose. The trimmed, crumbled edges of the cake can later be shaped into rum balls with a little softened butter, melted chocolate, and rum raisins, and rolled in chocolate shavings.