John Myers
Ingredients for 1 servings:
- 6 eggs, separated
- 200 g sugar
- 1 packet of vanilla sugar
- 200 g flour
- 1 packet of baking powder
- 1 pinch of salt
- 2 tbsp cocoa powder
- 1 tsp gingerbread spice
- 400 g marzipan
- 1 can apricot(s), approx. 400 g
- 450 g apricot jam
- 2 bags of agar-agar
- 300 chocolate glaze
- 12 dominoes for decorating
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes
for a 28cm springform pan
Preheat the oven to 180°C (top/bottom heat). Separate the eggs. Beat the egg yolks with a little water, sugar, and vanilla sugar until frothy. Beat the egg whites until stiff and carefully fold into the egg yolks. Mix the flour with the baking powder, salt, cocoa powder, and gingerbread spice and fold into the egg mixture. Line a 28 cm springform pan with baking paper. Pour the batter into the springform pan and smooth it out. Bake in the preheated oven on the middle rack for about 30 minutes. Allow to cool and then cut in half horizontally. Return the bottom layer to the springform pan. Divide the marzipan into two pieces and roll each piece out to the size of the springform pan. Place a sheet of marzipan on the first layer. Drain the apricots and purée them finely with the jam. Then bring to a boil in a saucepan with the agar-agar and simmer for about 5-10 minutes while stirring. Then let cool thoroughly. Spread half of it over the marzipan layer and refrigerate for about 30 minutes. Place the second cake layer on top. Place the other marzipan layer on top and spread with the remaining apricot mixture. Refrigerate for another 30 minutes. Once the top layer is firm, place the third layer on top. Heat the cake glaze according to the package instructions and pour the liquid glaze over the cake. Let it cool slightly and decorate the cake with the dominoes.
Facebook Comments