EikO's buttercream marzipan cake

Ingredients for 1 servings:

• 500 g milk
• 100 g sugar
• 1 egg yolk
• 50 g butter
• 1 packet of vanilla pudding powder for cooking
• Salt
• Vanilla flavor
• 400 g butter
• 13 eggs, separated
• 80 g sugar
• 100 g marzipan paste
• Salt
• Vanilla flavor
• 170 g sugar
• 80 g cornstarch (wheat powder)
• 80 g wheat flour
• ½ pack of baking powder
• 80 g margarine, melted
• 50 g almonds, ground
• some marzipan paste
• Chocolate coating
• 1 marzipan cover
• Cocoa powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 8 minutes

I did it on my master’s exam!

For the buttercream, mix the custard powder with about 6 tablespoons of the total milk and the egg yolk. Combine the remaining milk, 50g butter, salt, flavoring, and sugar in a saucepan, bring to a boil, and stir in the mixed custard powder. Cook for about 1 minute, stirring constantly, then let cool. When the custard has cooled, add 400g butter and beat the cream until fluffy. For the batter, separate the eggs. First, mix the marzipan with a little water until smooth, then beat with 80g sugar, salt, and flavoring. Then slowly add the egg yolks. Continue beating until the mixture is light and has increased in volume. Beat the egg whites with 170g sugar until stiff peaks form, then stir in the sifted cornstarch shortly before the end. Now carefully and slowly fold the beaten egg whites into the egg yolk mixture—ideally by hand—then mix together the flour and baking powder, then carefully fold in the almonds. Finally, fold in the melted, warm margarine. Be careful not to leave any flour pockets in the batter! Bake 3-4 layers from the batter: Spread the batter evenly onto a baking sheet lined with baking paper, about 1 cm thick, and bake in a preheated oven at 220°C (top/bottom heat) for 8 minutes. Then immediately remove from the sheet and turn out onto a piece of baking paper dusted with sugar. Once the layers have cooled, you can cut them out using a cake ring. Spread the first layer with melted chocolate and let it set briefly in the refrigerator. Then turn the layer over so that the chocolate side is down. This prevents it from getting soggy and also makes it look nice. Now spread the buttercream – how much you spread between the layers depends on your taste. When all the layers are used up, spread a thin layer of cream on the last layer and lightly coat the edges as well. Darken some marzipan with cocoa powder, roll it out, and cut out shapes using a cup or something larger. Place this dark marzipan circle in the center of the cake, place a piece of baking paper of the same size on top, and then cover the cake with the marzipan topping. Once everything is in place, cut a cut into the marzipan topping above the dark marzipan (you can mark this out beforehand with a cake divider to determine the size of the cake slices). Cut triangles from the center of the dark marzipan to the end so that you can then roll up the light marzipan topping (I’ll post a photo as soon as the recipe is published, so everyone knows what I mean). For further decoration, you can pipe buttercream rosettes or (as in my photo) add homemade chocolate crosses.