Marzipan cake

Ingredients for 1 servings:

• 8 eggs
• 300 g sugar
• 320 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 1 packet of pudding powder (vanilla)
• 40 g sugar
• 300 ml milk
• 200 ml cream
• 150 g nougat
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 1 packet of pudding powder (vanilla)
• 500 ml milk
• 3 tbsp sugar
• 200 g marzipan
• 250 ml cream
• 1 pack of cream stiffener
• 1 marzipan blanket
• 200 g marzipan
• Food coloring, red and green

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 30 minutes

Sponge cake with nut nougat and marzipan pudding filling, marzipan topping and roses

Make a sponge cake from the listed ingredients. Take two springform pans of different sizes and line the bases with baking paper. Divide the batter equally between the pans and bake in a preheated oven at 190°C for about 25 minutes. Allow to cool and then cut each base in half. For the hazelnut nougat filling: Mix the pudding powder with a little milk. Bring the remaining milk and 50 ml of cream to a boil and add the chopped hazelnut nougat and melt. Add the mixed pudding powder and cook for 1 minute while stirring. Allow the pudding to cool. Whip the remaining cream, vanilla sugar and cream stiffener and stir into the pudding. For the marzipan filling: Make the pudding from the milk, sugar and pudding powder (see above). Cut the marzipan into pieces, add it to the pan and melt it. Whip the remaining cream and cream stiffener and stir into the pudding. Spread the hazelnut nougat cream on the large base and put the lid on. Spread the marzipan cream on the small cake base and place the lid on top. Place the small cake on top of the large cake. Place the marzipan topping on top and press down. Color the marzipan green and red. Shape the marzipan into leaves and rose petals and decorate the cake with them. Refrigerate for about 3 hours.