Marzipan and almond cake

Ingredients for 1 servings:

• 125 g margarine
• 80 g sugar
• 1 egg(s)
• 100 g flour
• 100 g amaretti biscuits, crumbled
• 100 g almond(s), grated
• 1 tsp baking powder
• 1 pinch of salt
• 100 g margarine
• 125 g sugar
• 3 eggs, separated
• 125 g marzipan paste
• 350 g low-fat curd cheese
• 1 cup sour cream
• 1 cup sour cream
• ½ bottle of bitter almond flavor
• 1 packet of pudding powder (almond flavor)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the dough, beat the margarine, sugar, and egg until fluffy. Crumble the amaretti biscuits and mix them with the ground almonds, flour, salt, and baking powder. Knead into the margarine/egg mixture until a firm dough forms. If the dough is too soft, add more flour. Line the bottom and approximately 2 cm of the edge of a greased springform pan with 2/3 of the dough. Chill the rest. Pre-bake at 180°C for about 10 minutes. Meanwhile, cut the marzipan into small pieces and place them in a bowl with the margarine, sugar, egg yolk, and sour cream. Blend until finely ground using a hand blender. (If you don’t have a hand blender, you can also finely grate the marzipan and then mix it with the other ingredients.) Stir in the quark, sour cream, pudding powder, and bitter almond oil. Then beat the egg whites until stiff and carefully fold in. Pour the mixture onto the pre-baked base. Then tear the cold dough into pieces and sprinkle it over the top. Bake at 180°C for about an hour.