Marzipan cream cake

Ingredients for 1 servings:

• 60 g butter
• 50 g sugar
• Lemon peel, grated
• 1 pinch of salt
• 1 egg yolk
• 100 g flour
• 4 eggs
• 125 g sugar
• 75 g flour
• 50 g cornstarch
• ½ bag(s) of baking powder
• 100 g hazelnuts, ground
• 75 g butter
• 75 g sugar
• 2 eggs
• 130 g flour
• 20 g cocoa powder
• 1 tsp, leveled baking powder
• 100 g chocolate, dark
• 1 jar sour cherries
• 1 tsp cinnamon powder
• 35 g cornstarch
• 2 cl cherry brandy
• 150 g marzipan paste
• 4 tbsp Amaretto
• 700 ml whipped cream
• 50 g hazelnuts, ground
• 400 g marzipan paste
• 100 g powdered sugar
• Food coloring, red

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 50 minutes; Total time approx. 1 day 1 hour 30 minutes

with hazelnut cream and sour cherries

Preparation of the bases: For the shortcrust pastry, knead all the ingredients into a smooth dough and chill. Roll out the shortcrust pastry, prick several times and bake on a springform pan lined with baking paper at 160° for approx. 20 minutes until golden brown. For the sponge cake, separate the eggs, beat the egg whites and 4 tablespoons of water until stiff peaks, then gradually add 125g of sugar. Beat in the egg yolks. Stir in the flour, cornstarch, baking powder and ground nuts. Pour into a springform pan lined with baking paper and bake in a hot oven at 175° for approx. 30 minutes and allow to cool slowly. For the chocolate base, cream the butter and sugar until light and fluffy, then beat in the eggs one at a time. Mix the flour, cocoa powder and baking powder and stir in. Spread the dough into a springform pan lined with baking paper and bake on the middle shelf at 200° for approx. 20 minutes. Cake preparation: Place the shortcrust pastry base on a cake plate and spread with the melted dark chocolate. Divide the sponge cake base and place the first layer on the coated shortcrust pastry base. Drain the cherries, reserving the juice. Mix 35g of cornstarch with 6-7 tablespoons of the juice. Boil the remaining juice, thicken with the cornstarch, add the cinnamon and kirsch, and fold in the cherries. Pour the cooled cherry mixture onto the base and cover with the chocolate base. Mix 150g of marzipan with the amaretto. Whip 300g of whipped cream until stiff and fold in. Spread the marzipan cream over the chocolate base and place the second sponge cake layer on top. Whip the remaining 400g of cream until stiff and fold in the ground nuts. Cover the entire cake with the nut cream and refrigerate. For the marzipan topping, knead the marzipan with the powdered sugar. Roll out the marzipan dough into a thin circle between two sheets of foil. The diameter should be large enough to cover the entire cake, including the edges, in one piece! Carefully peel back the foil and place the marzipan layer on the cake. Trim off the excess, knead it with red food coloring, roll it out again, and cut out hearts or other shapes. Decorate the cake as desired with dollops of cream, nuts, pistachios, and marzipan. Tip: It’s best to bake all the layers the day before, as the sponge cake is easier to slice. You can also thicken the cherries hours in advance so they’re thoroughly cooled and you can assemble the whole cake without waiting!