Marzipan layer cake

Ingredients for 1 servings:

• 75 g pistachios
• 300 g almonds, peeled, finely ground
• 300 g marzipan paste
• 650 g powdered sugar
• 10 eggs
• 500 g butter, soft
• 125 g flour
• 125 g cornstarch
• 1 jar jam or jelly (lemon)
• 200 g chocolate coating (dark chocolate coating)
• 1 lemon(s), unsprayed, grated peel

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

must last 7 days

It’s time-consuming to make, but the long resting time makes this cake ideal for large celebrations. For the pistachio marzipan, finely grind 50g of pistachios and knead with 200g of marzipan and 100g of powdered sugar. Divide into four portions. For the pastry, separate the eggs. Beat the egg whites until stiff. Mix the butter with 500g of powdered sugar. Stir in the egg yolks one at a time, then add the grated lemon zest. Mix the flour, cornstarch, and ground almonds and carefully fold them into the mixture along with the beaten egg whites. Put two tablespoons of the pastry into a buttered springform pan and spread it thinly with a brush. Bake in a preheated oven at 250°C on the top rack for about 4-5 minutes until golden brown. Spread the next 2 tablespoons of pastry on top and bake in the same way. After the third layer of pastry, spread 1 tablespoon of lemon marmalade on top. Roll out a portion of the pistachio marzipan and place it on top. Continue adding three layers of dough, lemon jam, and marzipan until all is used up. Halfway through, continue baking the cake on the middle rack or use the grill to prevent the bottom layers and the edge from getting too dark. Let the cake cool and then spread lemon jam all over. Knead the remaining marzipan with powdered sugar. Roll it out and make a springform-sized disc and a strip for the edge. Apply it to the cake using cling film and cover with melted chocolate (it’s easier to use a ready-made marzipan layer). Decorate with the remaining pistachios. Wrap the cake loosely in aluminum foil and let it chill in the refrigerator for at least 7 days before serving. The cake will stay fresh long after cutting if it is re-wrapped and kept refrigerated.