ma-jas Napoleon – lace

Ingredients for 1 servings:

• 6 m.-sized eggs
• 150 g sugar
• 100 g flour
• 50 g cornstarch
• 2 m.-sized eggs
• 100 g sugar
• 250 g butter
• 50 g vegetable fat, e.g. Biskin
• n. B. eggnog
• 50 g chocolate coating, whole milk
• 300 g marzipan
• 100 g chocolate coating, whole milk
• 25 g white chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Buttercream cake

Dough: Beat the eggs and sugar until frothy. Mix the flour and cornstarch and carefully fold into the beaten egg mixture. Spread the dough onto a baking sheet lined with baking paper and bake for 5 minutes at 250 degrees. Buttercream: Beat the eggs and sugar, first hot and then cold, until frothy. Cream the butter (room temperature) and Biskin until frothy and gradually stir in the egg mixture. Add the advocaat (but it tastes great without it too), and finally stir in the melted chocolate coating. Cut the sponge cake into 6 strips. The first strip should be 1 cm wide, the second 3 cm wide, the third 5 cm wide, the fourth 7 cm wide, the fifth 9 cm wide, and the last 11 cm wide. The total length is 36 cm. Spread the strips with buttercream and place them on top of each other to form a point. Then spread the buttercream on the sides as well. Roll out the marzipan into a sheet and spread it over the point and press it down. Cover with the dark chocolate coating and shade with the white chocolate coating.