Apricot almond marzipan cake

Ingredients for 1 servings:

• 200 g flour
• 100 g almonds, ground
• 150 g sugar
• 1 packet of vanilla sugar
• 1 tsp baking powder
• 3 eggs
• 150 g butter, soft
• 200 g marzipan paste
• 200 g apricot jam
• 300 g apricot(s), fresh, or 1 drained can
• 400 ml whipped cream
• 2 packs of cream stiffener
• 1 tbsp powdered sugar
• 1 tsp vanilla extract
• n. B. Almond flakes, roasted
• e.g. apricot(s), sliced, or marzipan for decoration
• Powdered sugar for dusting
• Fat for the mold

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

Preheat the oven to 180°C (top/bottom heat). Mix the flour, ground almonds, sugar, vanilla sugar, and baking powder in a bowl. Add the butter and eggs and mix until smooth. Pour the batter into a greased springform pan (approx. 26 cm) and bake for approx. 25-30 minutes, until golden brown. Then let it cool. Knead the marzipan mixture until soft and cut or grate it into thin slices. Cut the cooled cake base in half horizontally. Spread the bottom half with apricot jam and arrange the marzipan pieces on top. Slice the fresh (or drained) apricots and arrange them on the marzipan. Place the top cake layer on top. Whip the cream with cream stabilizer, powdered sugar, and vanilla extract until stiff. Spread the cream all over the cake. Press toasted almond flakes onto the edge of the cake. Dust the surface with powdered sugar and decorate with additional apricot slices or marzipan, if desired. Refrigerate the cake for at least 1 hour before serving.