Lübeck nut cake

Ingredients for 1 servings:

• 100 g hazelnuts
• 5 egg yolks
• 75 g sugar
• 2 tbsp water
• 1 tsp lemon zest
• 1 pinch of salt
• 80 g flour
• 80 g cornstarch
• 75 g sugar
• 200 g marzipan (raw mass)
• 100 g powdered sugar
• 600 ml cream
• 1 tsp baking powder
• 5 egg whites
• Fat for the mold
• Powdered sugar for rolling out
• 80 g nougat

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 1 hour; Total time approx. 1 day 2 hours

Preheat the oven to 200°C. Place the hazelnuts on a baking sheet and roast until the skins crack. Pour into a colander. Heat the nougat in a bowl over a pan of simmering water. Add 75g of sugar, 2 tbsp of water, lemon zest, and salt to the egg yolks and beat until fluffy. Then add the soft nougat and stir in. Beat the egg whites with 75g of sugar until stiff peaks form. Sift together the flour, baking powder, and cornstarch. Fold the egg whites and the flour mixture alternately into the egg yolk mixture. Lightly grease the bottom of a 26cm springform pan and line it with baking paper. Pour in the batter. Bake in the hot oven on the second shelf for about 25 to 30 minutes. Let cool. Rub the skins off the nuts with your hands and grind the nuts. Knead the marzipan mixture with the powdered sugar in the same way. Cut the cake base in half horizontally. Whip the cream until stiff and fold the ground nuts into the cream. Spread 1/3 of the nut cream on the bottom layer, then place the second layer on top. Spread another third of the cream on top and place the last layer on top. Cover the entire cake with the rest of the cream. Roll out the marzipan mixture on a sheet of powdered sugar into a circle approximately 35 cm in diameter. Roll it onto a rolling pin, place it on the cake, and carefully smooth it out. Trim off any excess marzipan all around with a knife. Roll out the marzipan scraps again and use them for decoration.