Marzipan Christmas cake

Ingredients for 1 servings:

• 200 g rusks
• 250 g butter, soft
• 250 g sugar
• 1 pinch of salt
• 5 eggs
• 125 g hazelnuts, ground
• ½ pack of baking powder
• 1 cup whipped cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 150 g jam (blackcurrant jam)
• 300 g marzipan (raw mass)
• 225 g powdered sugar
• 1 tbsp rose water
• food coloring if needed

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

ideal as a gift

This recipe is for two small cakes, each 18 cm in diameter. Finely crumble the rusks. Place the softened butter, sugar, salt, and eggs in a bowl and beat with a hand mixer until fluffy. Fold the rusk crumbs, hazelnuts, and baking powder into the egg mixture. Pour the batter into two greased 18 cm springform pans. Bake in a preheated oven at 175°C for about 45 minutes. After baking, remove the cake layers from the pans and let cool. Cut each cake layer in half horizontally twice. Whip the cream with vanilla sugar and cream stiffener until stiff. Spread the bottom cake layer with blackcurrant jam, place the middle cake layers on top and spread with cream. Cover with the top layers. Knead the marzipan with powdered sugar and rose water, tinting some of it with food coloring if desired. Roll out between sheets of cling film and cover the cakes with it. The best way to do this is to cut two strips and place them around the sides of the cake. Cut the topping out of two circles and attach them to the sides. Cut out stars, a face, and wings for an angel from the remaining marzipan. Use a garlic press to make marzipan hair. Decorate the cake surface with this. Tip: I decorate the cakes with ribbon and small tags at the end. Wrapped in gift wrap, these little cakes make an ideal Christmas present.