Kumquat yogurt cake with marzipan

Ingredients for 1 servings:

• 2 egg whites
• 2 tbsp water, cold
• 80 g sugar
• ½ orange(s), grated peel
• 2 egg yolks
• 30 g flour
• 30 g cornstarch (Mondamin)
• 1 tsp, leveled baking powder
• 50 g almond(s), ground
• 20 g butter, cooled, still liquid
• 2 tbsp jam (orange jam)
• 200 g marzipan – raw mass
• 75 g powdered sugar
• 250 g kumquat(s)
• 750 g natural yogurt (3.5% fat)
• 150 g sugar
• 1 packet of vanilla sugar
• 5 tbsp orange liqueur
• 12 sheets of white gelatin (powder is better)
• 200 g cream
• 50 g brittle (hazelnut brittle)

Instructions

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

Beat the egg whites and water until stiff. Gradually add the sugar and zest while beating. Set the mixer to the lowest speed, gently fold the egg yolks into the mixture and then fold in the Mondamin mixture, flour, baking powder, and almonds. Finally, fold the butter into the sponge mixture. Pour the mixture into a 26 cm diameter springform pan (greased only on the bottom) and bake in a preheated oven at 200°C (gas mark 3, fan oven 170°C) for 15-20 minutes. After baking, loosen the edges and allow to cool in the pan. Spread the jam on the base. Knead the marzipan mixture with the powdered sugar, roll it out thinly between freezer wrap, cut out a circle the size of a cake base (use the edge of the springform pan), and place it on the cake base. Rinse the kumquats and cut them into thin slices. Whisk together the yogurt, sugar, vanilla sugar, and orange liqueur. Stir the soaked, squeezed, and dissolved gelatin into the yogurt mixture. As soon as the mixture begins to stiffen, fold in 200g kumquats and the whipped cream. Pour the yogurt-kumquat mixture onto the cake base and smooth it down (clip the springform pan rim back onto the base first). Let the cake set in the refrigerator. Loosen the springform pan rim and garnish the cake with the remaining marzipan (cut out shapes (stars, for example)), kumquat slices, and hazelnut brittle. (Place a star and a kumquat on each slice, as well as kumquats around the bottom edge and brittle on top and around the edge.) Sounds very sweet, but it’s not so bad because of the bitter kumquat flavor.