Marzipan Cream Cake

For the sponge cake, beat the eggs and water with the hand mixer on the highest setting for about 1 minute until frothy. Sprinkle in the sugar and continue beating for about 2 minutes until the sugar has dissolved.

Mix the flour, cornstarch, cocoa and baking powder together. Pour half onto the egg cream and stir in briefly on a low level. Then stir in the rest of the mixture briefly. Put the dough in a springform pan (approx. 26 cm diameter) lined with baking paper, smooth it out and bake in the preheated oven on the middle rack for approx. 30 minutes at 180 degrees (or 160 degrees fan-assisted).

Then remove the cake from the mold, turn it out onto a baking rack lined with baking paper and let it cool down. Then peel off the baking paper. Cut the cake base twice horizontally so that you have a total of 3 bases.

Cut the marzipan into small pieces for the marzipan cream. Mix 100 ml milk, eggs and custard powder. Bring 350 ml milk to the boil and dissolve the marzipan pieces in it while stirring. Stir in the mixed pudding powder, bring to the boil and then remove the cream from the hob and let it cool. Either stir every now and then or place a piece of cling film directly on the pudding surface so that no skin forms.

Whip the cream until stiff and fold into the cooled pudding. Place the lower base on a cake plate and spread about 1/3 of the cream. Place the second base on top and brush with half of the remaining cream. Place the third layer on top, press it down lightly and brush the cake all around with the rest of the cream. Chill for about 1 hour.

Unroll the marzipan blanket and place it loosely over the cake, pressing down on the edge. Then decorate as you like and z. B. dust with cocoa powder.

For a decoration like in my photo: I unrolled the marzipan blanket on a worktop and then cut it into pieces with the cake divider. I then put these "pieces of cake" all around the cake and put a Giotto ball on each one. Then put the marzipan tip over the Giotto ball.