Marzipan hazelnut cake with cherry filling

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp peach juice
• 1 pinch of salt
• 120 g sugar
• 130 g flour
• 20 g cornstarch
• 2 tsp baking powder
• 600 g whipped cream
• 2 packs of cream stiffener
• 2 packets of vanilla sugar
• 100 g hazelnuts, ground
• 100 g hazelnuts, chopped
• 1 jar sour cherries
• 1 pack of cake glaze
• 2 tbsp sugar
• 1 marzipan cover
• 2 tbsp baking cocoa
• 12 chocolate hearts (marbled chocolate hearts)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 5 minutes

Valentine’s Day cake, for 12 pieces

Beat the eggs with peach nectar, salt, and sugar until frothy, about 6-8 minutes. Then mix the flour, cornstarch, and baking powder and carefully fold in. Pour the mixture into a greased 26 cm springform pan and bake in a preheated oven at 155°C (convection oven) for about 25 minutes. Let it cool on a wire rack, then cut it in half horizontally. Whip the cream with the cream stiffener and vanilla sugar until stiff peaks form. Briefly stir in the ground and chopped hazelnuts. Heat the cherries with their juice and 2 tablespoons of sugar. Dissolve the cake glaze according to the package instructions and bring to a boil with the cherries. Set aside to cool. Spread the cherry mixture and 1/3 of the hazelnut cream on the bottom layer and place the second layer on top. Spread the remaining cream on top and all around, smoothing it down. Carefully place the marzipan topping over the cake, lightly pressing the edges down. Place the stencils on top and carefully sprinkle the cocoa powder over them. Remove the stencils. Now decorate with the chocolate hearts. Refrigerate the cake for about 2 hours.