Marzipan sour cream cake

Ingredients for 1 servings:

• 4 eggs
• 160 g sugar and 3 tbsp hot water
• 1 pinch of salt
• 80 g flour
• 80 g cornstarch (Mondamin)
• 1 tsp baking powder
• 3 cups sour cream
• 200 g apricot jam
• 300 g marzipan – raw mass
• Liqueur (orange liqueur)
• cream
• Chocolate decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Separate the eggs, beat the egg whites with a little sugar until stiff peaks, then beat the egg yolks with the remaining sugar, a pinch of salt, and the hot water until frothy. Sift the flour, Mondamin, and baking powder and add to the egg whites. Fold everything in and bake in a 26cm springform pan at 190°C for about 30 minutes. Once cooled, cut the base in half. Beat 3 cups of sour cream until semi-soft, spread 1/3 of the hot apricot jam and the sour cream on each layer and place them together. Drizzle the middle and top layers with orange liqueur before spreading. Cover the entire cake with sour cream. Knead the marzipan with 150g of icing sugar, roll it out (preferably between cling film), and cover the cake with it. Garnish with dollops of cream and chocolate decorations.