Heavenly macaroon cake

Ingredients for 1 servings:

• 500 g marzipan paste
• 125 g powdered sugar
• 4 m.-large egg whites
• 1 bar of block chocolate
• 250 ml whipped cream
• 5 tbsp liqueur (nut liqueur)
• 1 can of green figs or peaches (approx. 500g)
• 1 can of mandarin oranges, approx. 500g
• 1 small can of pineapple
• some margarine and flour for the mold

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 17 minutes; Total time approx. 57 minutes

Recipe from Grandma’s secret treasure chest, for marzipan lovers or those who want to become one

Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Sift the powdered sugar over the marzipan mixture, gradually add the egg whites, and mix everything well. Heat the mixture over low heat, stirring constantly, until it becomes slightly runny. Grease the loose base of a springform pan, dust with flour, and quickly spread half of the mixture evenly over it. Fill a piping bag with the rest of the still-warm marzipan mixture and pipe a ring of small tufts around the edge. Bake the cake on the middle rack of the oven for about 10 minutes. Pipe the remaining mixture into small macaroons onto a baking sheet and bake separately (about 7 minutes). Crumble the chocolate and melt it in a water bath. Spread about 3/4 of the chocolate over the cake base. Let the fruit drain. Halve the figs and cut the pineapple into small pieces. Place the fruit (reserve some for decoration) in a dome shape on top of the chocolate. Whip the cream until stiff, mix with the liqueur, and spread over the fruit. Cover densely with fruit and macaroons and sprinkle with the remaining chocolate. Serve the cake or refrigerate. Other options: Top the cake with fresh, drained seasonal fruit and pour over thickened fruit juice. Fill the cake with mocha cream and sprinkle with grated nuts. Your imagination is the limit.