Marzipan nut cake

Ingredients for 1 servings:

• 175 g flour
• 75 g sugar
• 100 g margarine
• 1 egg(s)
• 2 eggs
• 2 tbsp water
• 2 g sugar
• 2 packets of vanilla sugar
• 2 tsp, leveled baking powder
• 70 g flour
• 3 tbsp cocoa powder
• 60 g almonds
• 50 g cornstarch
• 80 g flour
• 1 tbsp cocoa powder
• 60 g hazelnuts
• 60 g cornstarch
• 200 g walnuts
• 100 g marzipan paste
• 30 g sugar
• 5 cups whipped cream
• 6 sheets of gelatin
• 2 tbsp jam, currant
• 1 marzipan, (marzipan cover) rolled out
• some chocolate coating

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 15 hours

Shortcrust pastry: Knead all ingredients and let rest in the refrigerator for 1 hour. Preheat oven to 200°C (top and bottom heat). Roll out the dough on baking paper and carefully prick with a fork. Bake on the second rack for 15-20 minutes. Cut the still-hot shortcrust pastry base using a springform pan (diameter: 26 cm). Let cool. Sponge cake bases: Beat eggs with hot water in a mixing bowl with a hand mixer on high for 1 minute. Mix the sugar and vanilla sugar, stir in for 1 minute, and beat the mixture for another 2 minutes. Do not overmix, or the dough will collapse. Sift the flour with the baking powder, cornstarch, cocoa powder, and ground almonds, then briefly mix in on the lowest speed (for the second base, add the hazelnuts instead of the almonds). Grease the base of a springform pan (diameter: 26 cm) and line it with baking paper. Spread each layer of dough evenly in a springform pan and bake in a preheated oven at 180°C for about 35 minutes. Remove the cake layers from the pan, turn out onto a wire rack lined with baking paper, and let cool. Carefully peel off the baking paper and cut the layers horizontally in half. You now have 4 layers: 2 dark and 2 light. Let the layers cool for a few hours. Filling: Set aside 16 walnuts for decoration. Finely chop the remaining walnuts and caramelize them in a pan. Melt about 30g of sugar in the pan, add the chopped walnuts, and toss them in the caramel mixture. Tear 100g of marzipan into small pieces and add to the walnuts. Let the nut mixture cool and then puree very finely with a blender. Soak the gelatine in cold water and dissolve it over low heat. Whip 5 cups of heavy cream until stiff peaks form, then add the dissolved gelatine and fold in evenly. Fold in the cooled nut-marzipan-sugar mixture. Finish: Heat the currant jam, possibly in the microwave, strain it through a sieve, and spread it over the shortcrust pastry base. Place an adjustable cake ring around it. Place a dark sponge layer on top, spread with the cream and nut mixture, place a light sponge layer on top, spread with the cream and nut mixture, place another dark layer on top, spread with the cream mixture, and place the last light sponge layer on top. Remove the cake ring and spread the cake all over with the remaining cream. Refrigerate the cake for a few hours, or overnight if necessary. Place the marzipan topping on top and carefully pull it over. Carefully smooth the sides with a spatula. Using the back of a wet knife, mark out 16 sections, dot them with 16 chocolate coating dots, and place a walnut on each of them. Finally, decorate with the chocolate coating. The cake also freezes well.