Marzipan cake 'Anna Magdalena'

Ingredients for 1 servings:

• 250 g margarine
• 1 packet of vanilla sugar
• 150 g sugar
• 4 eggs
• 300 g flour
• 1 tsp baking powder
• 175 g ground almonds
• 6 drops of bitter almond flavor
• 1 pinch of salt
• some milk, if necessary
• Fat for the mold
• 400 g apricot jam or fruit spread
• 100 ml rum (54%)
• 300 g marzipan paste
• 200 g powdered sugar
• 30 g chocolate coating, milk or dark chocolate
• possibly food coloring, a few drops
• some almonds, whole, peeled

Instructions

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

very fine and festive cake, easy to prepare

For the pastry (can be made the day before), beat the margarine, vanilla sugar, sugar, and salt until fluffy. Gradually add the eggs, one at a time. The pastry turns out best if you mix for a long time and all ingredients are at room temperature. Mix the flour and baking powder, gradually sift them into the pastry, and fold them in. If it becomes too tough, carefully add a little milk. Then stir in the almonds. Pour the mixture into a greased 26 cm springform pan and bake at 170°C for approx. 35-45 minutes (test for doneness with a wooden skewer inserted in the center of the cake). Allow to cool thoroughly. To use later, cut the cake in two or three times horizontally. For the filling, gently warm the jam and stir in the rum. Spread it on the bottom cake layer, place the next layer on top, and repeat until all layers are covered. Spread a very thin layer on the top and sides of the cake and allow to dry for approx. 30 minutes. For the topping, knead the marzipan mixture with 150 g of powdered sugar and roll it out with the remaining powdered sugar to a thickness of about 2.5 mm. Using the baking pan or a cake ring, cut out a round disc for the top and cut out 6-7 cm wide strips for the cake edge. First, line the edge of the cake with marzipan, then add the marzipan topping. For the garnish, color and shape the remaining marzipan as desired, melt the chocolate coating, let it cool slightly until it thickens, and then pipe ornaments onto the marzipan topping using a fine piping bag. Decorate with the whole almonds.