Chocolate marzipan cake

Ingredients for 1 servings:

• 200 g chocolate, dark
• 2 tsp instant coffee powder
• 3 egg whites
• 200 g marzipan paste
• 3 egg yolks
• 4 eggs
• 120 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• ½ small bottle(s) of rum flavoring
• 150 g wheat flour
• ½ tsp, leveled baking powder
• 50 g almond(s), chopped
• 1 pack of cream powder (vanilla cake cream)
• 300 ml milk
• 200 g butter, soft
• 1 pack of marzipan (finished marzipan coating)
• Pistachios, chopped
• possibly chocolate (chocolate hearts)

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour; Total time approx. 3 hours 50 minutes

Roughly chop the chocolate and melt it in a double boiler over low heat. Dissolve the instant coffee powder in the chocolate. Grease the base of the springform pan and line it with baking paper. Preheat oven to approximately 170°C (top/bottom heat), or 150°C (fan oven). Beat the egg whites until stiff peaks form. Cut the marzipan into small pieces and, using a mixer, beat them with the egg yolks until creamy. Gradually beat in the whole eggs at high speed. Sprinkle in the vanilla sugar, salt, and sugar, stirring continuously for 1 minute, and beat the mixture until thick and creamy for about 3 minutes. Briefly stir in the rum flavoring. Mix the flour with the baking powder and stir in portions. Add the chocolate and almonds to the mixture and stir in. Carefully fold the egg whites into the mixture. Spread the batter evenly in the springform pan. Place the pan on the oven rack, lower third of the way up, and bake for approximately 50-60 minutes (use experience with your own oven). Remove the base from the tin and turn out onto a wire rack, remove the baking paper, turn out again and allow to cool. Cut the sponge cake in half horizontally. Place the bottom layer on a cake plate. Prepare the vanilla cake cream with milk and butter according to the package instructions. Spread 1/3 of the cream on the bottom layer. Place the middle layer on top, spread with 1/3 of the cream and place the top layer on top. Spread a thin layer of cream on the edges and surface (leaving about 4 tablespoons for decoration). Refrigerate the cake for at least 1 hour. Cover the cake with the marzipan. Put the remaining cream in a piping bag, place dots on the cake and decorate with chocolate hearts and pistachios. Refrigerate the cake for at least 1 hour.