Marzipan cake

Ingredients for 1 servings:

• 5 eggs
• 4 tbsp water, warm
• 200 g sugar, finest
• 100 g flour
• 100 g cornstarch
• 2 tsp, leveled baking powder
• 300 g berries (wild berries, mixed, frozen)
• 1 tsp, heaped cornstarch
• some water to mix
• 1 tbsp sugar
• 100 ml water
• 600 g cream
• some powdered sugar
• 300 g marzipan paste
• 100 g dark chocolate coating
• some cocoa powder, unsweetened (not instant powder)

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 4 hours

a dream, fitting for the pre-Christmas season

For the sponge cake, beat the eggs with the warm water and sugar until frothy. This can take up to 15 minutes. It should form a relatively stable foam. Mix the flour with the cornstarch and baking powder, sift it in, and then carefully fold it into the beaten mixture. Use a whisk or a wooden spoon to do this. Important: The mixture must remain light and airy. Then pour everything into an ungreased springform pan and bake on the middle rack at approx. 175°C for 45-55 minutes. I line the base with baking paper before placing the ring on the pan. This way, all I have to do after baking is loosen the edges and peel off the film. The base now needs to be cut in half. This works best with a piece of string (star-shaped twine). Make a small slit in the edge, fold the string around, and thread it through crosswise. For the filling, boil the berries with the water and sugar and thicken with the cornstarch dissolved in a little water. I do this by feel and can only give approximate amounts. In this case, I still taste the sugar. The consistency should be very thick and pudding-like. This mixture is poured while still hot between the first two layers. Let it cool thoroughly. Now, whip 400g of cream with a little powdered sugar and pour it between the second and third layers. The entire cake is then covered with the remaining 200g of whipped cream. For the marzipan topping, dust the marzipan mixture with powdered sugar. First, the topping layer is rolled out. I use it exactly the size of a dinner plate. When it’s 1-2mm thick, I place the plate on top and trim off any excess marzipan. Carefully place it on the cake and continue with the border in the same style. You can also use a ready-made marzipan topping. Once the entire cake is covered, brush the border with melted chocolate coating and dust the topping with cocoa. To decorate the cake for Christmas, you can cut out suitable motifs from the leftover marzipan and place them on top. This sounds a bit complicated, but it’s not.