Burger cake

Ingredients for 1 servings:

• 80 g butter, hot
• 200 g sugar
• 5 eggs
• 200 g flour
• 50 g cornstarch
• 1 tbsp baking powder
• 1 lemon(s), zest
• 4 egg yolks
• 150 g sugar
• ½ lemon(s), zest
• 250 ml milk
• 7 sheets of gelatin or 2 points of agar-agar
• 500 g low-fat curd cheese
• 500 ml cream
• 1 pinch of salt
• 1 Viennese floor, dark, purchased
• some food coloring, red
• some food coloring, green
• some food coloring, orange or yellow
• 300 g marzipan paste
• some brittle

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Cooking/baking time approx. 40 minutes; Total time approx. 8 hours 40 minutes

For burger fans

For the burger bun, beat the eggs with the sugar until frothy. Sift in the flour, cornstarch, and baking powder. Then stir in the lemon zest. Carefully fold in the butter, if it’s hot, as well. Pour everything into a greased springform pan. Bake at approximately 160°C for about 30-40 minutes, depending on your oven. After baking, turn the base out with the springform pan and let it cool. For the filling, soak the gelatin in cold water. Place the egg yolks, lemon zest, sugar, and milk in a saucepan. Stir thoroughly and heat over medium heat, stirring continuously. The process is complete when the mixture thickens. Then stir in the soaked, squeezed-out gelatin or agar-agar until dissolved. If using gelatin, sift the mixture again to remove any lumps. Let the mixture cool slightly and then pour it into a large bowl with the quark. Stir until the mixture is thickened and then fold in the whipped cream. You can keep 2/3 of the mixture in the bowl. Put 1/3 of the mixture in another bowl and color it with orange food coloring or red and yellow to resemble mustard. For the decoration, cut off 3 pieces of marzipan – approx. 120g, 120g and 60g. Color the 60g piece red and shape it into tomatoes. Use a picture of a sliced ​​tomato as a template. Color one 120g piece green and then use it later as lettuce leaves. Color the last 120g piece orange or yellow to use later as cheese slices. To assemble the burger bun, cut open like a bun. Set the top half aside; you won’t need it again until the end. For the 1st level: Rolled out green marzipan slices are placed on the bottom level, but not all of the green marzipan, so that only a little bit shows through. I used 4 slices. The first layer of white filling is spread on top. For the 2nd level: Next, a Viennese cake base is placed on top. 4 slices of orange or yellow marzipan are placed on this layer; they can look like square slices of cheese. Then, another portion of the white filling is added. For the 3rd level: Next, another Viennese cake base is placed on top. If there is still a layer left, add a little more of the white filling and then place the last layer on top. The white filling can be used up to this point. Now, use the remaining green marzipan, sticking over and hanging down. Add a layer of orange filling. Then, add the marzipan tomatoes and the remaining orange filling. Place the bun lid on top and decorate with brittle. Place the whole cake in the fridge for about 6 hours, and the burger cake is ready. Working hours vary depending on skills.