Lemon marzipan cake

Ingredients for 1 servings:

• 9 eggs
• 350 g sugar
• 1 tsp baking powder
• Lemon(s) peel
• powdered sugar
• 350 g clarified butter
• 3 lemon(s), the juice
• 200 g flour
• 200 g marzipan (raw mass)
• 1 pack of cake icing (chocolate)
• ¼ liter cream

Instructions

Working time approx. 1 hour 25 minutes; Total time approx. 1 hour 25 minutes

Mix 4 eggs, 200g sugar, baking powder, lemon zest, flour, and 200g clarified butter into a batter. Pour this batter into a greased springform pan lined with baking paper. Bake in a preheated oven at 190°C for approx. 35-45 minutes. Allow to cool thoroughly, then cut in half horizontally twice. For the filling, place 5 eggs, 150g clarified butter, 150g sugar, and the lemon juice in a saucepan and heat gently, whisking continuously. Bring to a boil once, then allow to cool completely. Fill the cake with this mixture and spread it all over. Cover the top with whipped cream. Knead the marzipan mixture with a little powdered sugar and roll it out. Place the ring of the springform pan on top and cut around the edge. Melt the chocolate glaze and pour it over the cake. Allow to set, then cut into 16 equal pieces. Place these pieces diagonally on top of each other on the cake. For better adhesion, use a piping bag to pipe cream behind the raised marzipan pieces. Decorate with lemon zest. Tip: You can also make this with oranges, tangerines, etc. It tastes just as good.