Marzipan cherry cake

Ingredients for 1 servings:

• 150 g flour
• 1 pinch of salt
• 100 g butter
• 50 g powdered sugar
• 2 eggs
• 100 g sugar
• 100 g flour
• 2 tbsp water
• 1 ½ tsp baking powder
• 2 tbsp jam (cherry)
• 400 g marzipan
• 175 g powdered sugar
• 50 ml rum
• 50 ml water
• 1 jar sour cherries
• 2 tbsp cornstarch
• 600 g cream
• 2 tbsp cherry brandy
• 2 packs of cream stiffener
• 2 tbsp sugar

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 20 minutes

Knead the ingredients for the shortcrust pastry base into a smooth dough, roll out to a 28 cm diameter, and bake at 175°C fan-assisted oven for about 10 minutes until golden brown. Then let it cool. For the sponge cake, separate the eggs. Beat the egg whites until stiff. Beat the egg yolks with the sugar and water until creamy. Mix the flour with the baking powder, sift it onto the mixture, and fold in the beaten egg whites. Bake in a springform pan (28 cm diameter) at 175°C for about 20 minutes. Let it cool well and then cut in half horizontally. Spread the shortcrust pastry base with cherry jam and place a sponge cake base on top. Place a cake ring around the base. Mix 250 g of marzipan with 100 g of powdered sugar, rum, and water until smooth and spread evenly over the base. Drain the cherries, reserving the juice, and set aside 14 cherries for decoration. Bring the juice to a boil and thicken with the cornstarch. Add the cherries and let cool briefly, then spread it over the marzipan mixture and let it cool. Whip the cream with the cream stiffener, sugar, and kirsch until stiff. Spread 2/3 of the cream over the cherries, place the second layer on top, and spread the remaining cream on top, leaving a little for garnishing. Knead the remaining mixture with the remaining powdered sugar, roll it out, and place it on top. Garnish with cream and cherries, if desired.