John Myers
Ingredients for 1 servings:
- 4 eggs
- 4 tbsp water, hot
- 120 g sugar
- 80 g flour
- 50 g hazelnuts, ground
- 1 tsp baking powder
- ½ jar apricot jam
- 200 g marzipan paste
- 100 g powdered sugar
- 100 g dark chocolate coating
- 600 ml cream
- 3 packs of cream stiffener
- 50 g powdered sugar
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Line the sides and bottom of a 26cm springform pan with baking paper. Whisk the eggs vigorously (not separately) and add 4 tablespoons of hot water while whisking. Gradually add the sugar and stir until the mixture is light yellow and foamy. This can take up to 10 minutes with a mixer, but it goes faster with a good food processor. Mix the flour with the baking powder and sift it onto the egg mixture. Sprinkle with the ground hazelnuts and carefully fold everything into the egg mixture by hand. Pour the sponge mixture into the prepared pan and bake at around 180°C for around 30 minutes. Be sure to watch it and do the skewer test – every oven bakes differently. Let the base cool completely, then wrap it in an airtight container. The next day, bring about 100ml of cream to a boil and melt the chopped chocolate in it. Set aside to cool. Knead the marzipan mixture with the icing sugar, divide it in half, and roll both halves out thinly between a large freezer bag to the diameter of the cake. Whip the remaining cream with the icing sugar and cream stiffener. Heat the apricot jam in the microwave and then pass it through a sieve. Cut the sponge cake in half, spread the bottom layer with apricot jam, place a layer of marzipan on top and spread a thin layer of chocolate, then spread half of the stiffly whipped cream on top. Repeat with the second layer and finish with the lid. If you want to cover the outside of the cake with cream and decorate it, whip another two cups of cream until stiff, cover the cake, and decorate. If you are using a fondant cake, cover the cake thinly with American buttercream and then place the fondant cake on top.
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