Marzipan layer cake

Ingredients for 1 servings:

• 375 g butter
• 375 g sugar
• 2 vanilla pods, the pulp
• 8 small eggs
• 375 g flour, type 405
• 75 g almond(s), ground
• 4 tbsp liqueur (almond liqueur)
• 1 pinch of salt
• 200 g marzipan paste
• 8 tbsp liqueur (almond liqueur)
• 125 g jam (blackcurrant jam)
• 200 g marzipan paste
• 150 g powdered sugar
• 200 g cake icing (chocolate icing)
• 1 handful of pistachios, chopped
• 40 g white chocolate
• 40 g chocolate, dark
• Butter, for greasing
• semolina, for sprinkling

Instructions

Working time approx. 4 hours; Rest period approx. 7 days; Total time approx. 7 days 4 hours

Layer cake with marzipan filling and chocolate coating

Stir together the butter, sugar, vanilla bean seeds, and salt until no sugar crumbs remain in the mixture. Gradually add the eggs. Stir in the almond liqueur. Mix the baking powder, flour, and almonds, sift them onto the batter, and stir them in. Grease a 26 cm round baking dish (I usually use butter and fine semolina). Preheat the oven to 230 degrees Celsius. Spread 2-3 tablespoons of the mixture onto the bottom of the dish. It’s important to spread the batter evenly, right into the corners, otherwise the thinner areas will burn immediately. Bake on the top rack for 3-4 minutes, depending on your oven, until the batter is golden brown. Then add another 2-3 tablespoons of batter onto the baked batter and repeat the process until all the batter is used up (takes about 2 hours). Let the cake cool, then carefully remove it from the dish. Divide the cake into three layers, making a base, middle, and top. Since the cake takes on a biscuit-like consistency after cooling, it’s a good idea to cut it before it’s completely cold. Once the cake has been cut into three pieces, you can make the marzipan filling. To do this, knead 200g of marzipan with 8 tablespoons of almond liqueur and divide into 2 portions. Spread one portion of the marzipan-liqueur mixture on the base, place the second layer on top, and then spread the second portion on top. Now just put the lid back on the cake. Spread the cake with the blackcurrant jam. This step is very important, as the cake needs more moisture. Knead the remaining marzipan with 150g of powdered sugar and roll it out with a rolling pin to form a marzipan sheet. Cover the cake with this. The excess marzipan can be used for decoration. Cut out 12 or 16 small marzipan hearts from it, for example. Warm the chocolate glaze and spread it evenly over the cake. If it is not yet solid, decorate the center with the pistachios and scatter the marzipan hearts. If you wait too long and the icing has already set, it will no longer stick to the cake. You have to hurry, as the icing sets very quickly. Now just heat the white and dark chocolate and decorate the surface of the cake with them. Make sure that the chocolate is not too hot or too cold. At the right temperature, you can pull beautiful chocolate threads with a fork. Leave the chocolate to set again for about 1 day and then refrigerate for at least 7 days. The cake needs a long rest time so that the individual layers can absorb the moisture again, otherwise it will be really hard like a biscuit.