Confirmation cake with light caramel cream

Ingredients for 1 servings:

• 6 egg whites
• 1 pinch of salt
• 120 g sugar
• 1 packet of vanilla sugar
• 3 drops of bitter almond flavor
• 6 egg yolks
• 5 tbsp water, warm (not necessary for very large eggs)
• 120 g flour
• 1 tsp baking powder
• 100 g hazelnuts, ground (or walnuts)
• 500 ml milk
• 1 pack of pudding powder (caramel)
• 200 ml condensed milk, sweetened and caramelized (available in Russian stores or homemade, see below)
• 400 g marzipan (raw mass)
• 50 g powdered sugar
• 1 tbsp cocoa powder and decorative writing (ready-made product)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

For the dough, beat egg whites and salt until stiff peaks form. Beat in the sugar, vanilla sugar, and bitter almond oil. Whisk the egg yolks with warm water, fold into the beaten egg whites, then add the flour sifted with baking powder and the nuts. Place a rectangular baking frame measuring 30 x 20 cm on a baking sheet lined with baking paper, pour in the batter, and bake in a preheated oven at 180°C on the second rack from the bottom for about 30-35 minutes (if necessary, make your own frame from wide strips of folded aluminum foil). For the filling, cook a sugar-free caramel pudding according to the package instructions. Stir in the caramel while still warm. Make it yourself: Boil a 400 ml can of sweetened condensed milk (e.g. from Milchmädchen) in a bain-marie for 1.5 hours, stirring occasionally. Let the can cool and then open it. Half a can is enough for the filling, otherwise it will be too sweet. Cut the dough in half. Set aside 3 tablespoons of the cream and spread the rest over the bottom layer. Place the top layer on top. If desired, slightly slant the narrow sides to create the impression of an open book. Spread a thin layer of the remaining cream all around the cake. For the icing, knead the marzipan with enough sifted icing sugar to allow it to be rolled out – also sprinkle the table thinly with a little icing sugar. Cut out a sheet the size of the cake surface and press it down firmly, then make the strips for the side edges. Knead the leftover marzipan together, color half of it with cocoa powder. Roll thin strands and twist them around each other like two-colored cords. This will frame the edges of the cake surface. If desired, place a slightly thicker cord in the center as a bookmark. Use decorative lettering to write on and decorate the cake as desired. Tips for more advanced cake makers: You can also make the cake surface slightly wavy to create the impression of a thick, open book. To do this, divide the dough into two thicker layers and one thinner layer. Crumble the thinner layer. Take 3 tablespoons of the cream for the cake surface, spread half of the remaining cream on the bottom layer. Cover with the second whole layer. Mix the cake crumbs with the remaining cream and pile them up to the left and right of the center of the cake to create two long domes. Cover the cake all around with the remaining cream and continue as described above.