Marzipan cake

Ingredients for 1 servings:

• 5 egg whites
• 250 g sugar
• 5 egg yolks
• 250 g flour
• 5 tbsp water
• 400 ml cream
• 2 tbsp sugar
• 1 pack of cream stiffener
• 1 tbsp Amaretto
• 50 g chocolate decoration (drops)
• 200 g marzipan paste
• 2 tbsp Amaretto
• 200 ml cream
• 1 packet of vanilla sugar
• 1 marzipan blanket
• some dark chocolate coating
• some cream, for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

a successful attempt

For the base: Beat 5 egg whites until stiff, then gradually stir in the sugar and egg yolks. Finally, carefully fold in the flour and water and bake in a greased springform pan at 170°C (top/bottom heat) for about 45 minutes. Once cooled, divide into three layers. On the bottom layer, place 400 ml of heavy cream, whipped stiffly with 2 tablespoons of sugar, 1 tablespoon of Amaretto, and 1 cream stabilizer. Fold the chocolate chips under the layer. Next, add the second layer (I always place a springform pan rim around it). Spread 200 g of marzipan puree with 2 tablespoons of Amaretto on the second layer. Next, add the third layer. Cover the entire cake, top and outside, with 200 ml of heavy cream whipped stiffly with vanilla sugar. Carefully place a marzipan sheet over the entire layer. You’ll need to do a bit of shaping and “gluing” to get rid of the wrinkles, but this works relatively well. Now, heat the chocolate coating, ideally in a sturdy plastic bag in a water bath, until it’s liquid. Using a cereal bowl, I draw a circle in the center of the cake. Within this circle, I draw a fine grid with the chocolate coating. (I simply cut a tiny hole in one corner of the bag so that the chocolate coating runs out in a thin stream.) Once the chocolate coating has cooled, add pretty dollops of cream around the circle. If you can stand it that long, let the cake chill in the refrigerator overnight.