Book-shaped cake

Ingredients for 1 servings:

• 5 m.-large egg whites
• 150 g sugar
• 1 pinch of salt
• 5 medium-sized egg yolks
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• 2 packets of pudding powder (vanilla flavor)
• 200 g flour, approx.
• 500 ml cream or Cremefine
• 1 pack of nougat
• 1 pack of chocolate coating, whole milk
• ½ jar apricot jam
• 2 packs of marzipan
• some powdered sugar
• Sugar – Font
• Sugar pearls, colorful (love pearls)
• Cake icing
• Chocolate coating
• Sweets (Smarties)
• Grease for the tray

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

Communion, confirmation, birthday, anniversary, etc.

For the filling, heat the cream over low heat and melt the chocolate and nougat in it. Allow to cool (ideally overnight in the refrigerator). For the cake, beat the egg whites with the sugar and salt until stiff peaks form. Separately, beat the egg yolks with the vanilla sugar until frothy. Weigh out the custard powder and make up to 200g with the flour. Pour the egg yolk mixture onto the beaten egg whites. Sift the flour mixture over the mixture and carefully fold it in. Spread on a greased baking tray (book-shaped baking trays are also available, but this will work too). Bake in a preheated oven at 175°C for 12-15 minutes. Allow to cool. Cut the cooled cake into quarters on the baking tray. Cut each half in half lengthwise. Whip the cooled chocolate cream and fill the cake with it, then place two halves on top of each other to form a book. Spread the apricot preserves all over the cake. Knead the marzipan with a little powdered sugar and roll it out between two layers of cling film. Place the marzipan on the cake and gently press it down. Decorate as desired.