Birthday cake

Ingredients for 12 servings:

• 4 eggs
• 2 tbsp water, hot
• 150 g sugar
• ½ bag of candied lemon
• 100 g flour (wheat flour)
• 100 g cornstarch
• 2 tsp baking powder
• 300 g apricot jam
• 250 ml whipped cream
• 25 g powdered sugar
• 1 packet of vanilla sugar
• 1 bag of cream stiffener
• 450 g marzipan – raw mass
• 1 pack of food coloring
• 250 g powdered sugar
• 100 g icing sugar, for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Beat the eggs and hot water until frothy. Sprinkle in the sugar and continue stirring until the sugar is dissolved. Stir in the candied lemon peel. Mix the flour, cornstarch, and baking powder, sift it onto the egg mixture, and carefully fold it in. Line the bottom of a springform pan with baking paper, pour in the dough, and bake in a preheated oven at 175°C-200°C for about 20-30 minutes. Cut the base in half horizontally twice. Warm the apricot jam and pass it through a sieve. Spread it on the bottom layer, then place the second layer on top. Whip the whipped cream with cream stiffener, icing sugar, and vanilla sugar until stiff. Spread this on the cake base, then place the third layer on top and press down lightly. Spread the top and sides of the cake with the remaining apricot jam. For decoration, knead the marzipan mixture with icing sugar. Color 400g of marzipan with yellow food coloring. Roll out the marzipan thinly and cover the entire cake. Form roses from the remaining yellow marzipan. Color the remaining 50g of marzipan with green food coloring and form small leaves. Decorate the cake with roses and leaves and lightly dust with powdered sugar.