Lübeck Marzipan Nut Cake

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water, hot
• 200 g sugar
• 100 g flour
• 100 g cornstarch
• 1 packet of baking powder
• 100 g hazelnuts, ground
• 5 cups of whipped cream, 200 ml each
• 40 g hazelnuts, ground
• 500 g marzipan paste

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Nut cake with marzipan topping

For the sponge cake, beat the eggs for 3 minutes, add hot water and beat for another 3 minutes. Add the sugar and beat for 7 minutes. Sift together the flour, cornstarch, and baking powder, and mix on low speed. Stir in 100g of hazelnuts on low speed. Line the bottom of a 26cm baking pan with baking paper, pour in the batter, and smooth it out. Bake at 190 degrees Celsius on the lowest rack (top/bottom heat) for 25-30 minutes. Cut the cake in half twice before filling. Whip the cream until stiff. Set aside some whipped cream for decoration and carefully stir in 40g of hazelnuts. Roll out the marzipan mixture between two layers of cling film, roughly the size of a baking tray. Place the bottom layer on a cake plate. Cut four strips of baking paper, approximately 5cm wide, and place them slightly below the edge of the base layer. Remove the strips once finished to keep the cake plate clean. Fill the base layer with just over a third of the cream, place the next cake layer on top, add another third of the cream, and place the last cake layer on top. Spread the remaining cream all over the cake. Remove the cling film from one side of the rolled-out marzipan layer and place it over the cake, pressing it down lightly. Then remove the cling film. Trim off the excess marzipan at the edges. Decorate the cake slices with the reserved cream. Shape the marzipan into hazelnut-sized balls and place them on top of the cream.