Lavender Space Cake

biscuit

1. Scrape out the pulp of a vanilla pod, beat the eggs with sugar and vanilla pulp to a loose mass, wrap the baking molds (1x 28cm, 1x 22cm, 1x 18cm diameter round baking pan) with baking paper and butter. Mix some cocoa powder, the flour with the moon amine and baking powder and sift into the egg-sugar mass and fold in loosely with a whisk. Fill 2/3 of the dough into the molds and bake at 180 degrees for about 25-35 minutes on the middle rack. Take out and let cool upside down.

Lavender syrup

1. Bring the water and sugar to the boil and add the lavender flowers, reduce for about 15 minutes over a moderate heat and then press the mixture through a sieve and let it cool.

butter cream

1. Beat the butter lukewarm to a light and frothy mass, beat the eggs over a hot water bath, then beat cold and fold the cooled lavender syrup with the egg mixture into the butter mixture. Color with the appropriate food coloring as desired and keep in a cool place.

Decoration

1. Roll out the marzipan (color it if you like) using the icing sugar to make a smooth surface.

assembly

1. Cut the cooled sponge cake into 3 parts, brush the sponge cake slices with the butter and lavender cream, cover with a marzipan blanket and dress the cakes with it. Immediately refrigerate again so that you have 3 cakes of different sizes. After about 60 minutes. Stack the cakes on top of each other and put them back in the cold. Shape the rest of the marzipan into smaller balls / stars or similar and attach to the side of the cake as desired. Chill for another 3-5 hours and decorate as you like. Sprinkle with brittle and use the lavender flowers as a decoration.