Mother's marzipan cake

Ingredients for 1 servings:

• 75 g pistachios
• 300 g almonds, peeled and ground
• 400 g marzipan – raw mass
• 650 g powdered sugar
• 10 eggs
• 500 g butter, room temperature
• 1 lemon(s), untreated, peeled
• 125 g flour
• 125 g cornstarch
• 200 g jam (lemon jam)
• 1 pack of dark chocolate coating

Instructions

Working time approx. 2 hours 30 minutes; Total time approx. 2 hours 30 minutes

Only available once a year on my birthday

Finely grind 50g pistachios. Cut 200g marzipan into small pieces, knead with 100g powdered sugar and the ground pistachios, and divide into 4 portions. Preheat the oven to 225°C and butter a 28cm springform pan. Separate the eggs and beat the egg whites until stiff peaks form. Cream the butter with 500g powdered sugar and the lemon zest, gradually stirring in the egg yolks. Mix the flour with the cornstarch and almonds and fold into the butter mixture along with the beaten egg whites. Pour 2 tablespoons of batter into the pan and spread with a brush. Bake in the oven on the top rack for 5 minutes until golden brown. Spread another 2 tablespoons of batter over the baked layer, bake, then bake the 3rd layer. Spread 1 tablespoon of jam on top, roll out some of the pistachio marzipan between sheets of foil the size of the pan, and place it on top of the jam. Spread 2 tablespoons of batter evenly on top and bake. Now add 3 more layers of batter, jam, and marzipan. Bake the cake in this rhythm until it’s all used up. After the second marzipan filling, place the cake on the middle rack of the oven and gradually reduce the temperature to 170 degrees Celsius. Let the cake cool slightly and then spread with the remaining jam. Knead the remaining marzipan and powdered sugar together and roll it out, cover the entire cake with it, and cover with the melted chocolate coating. Roughly chop the remaining pistachios and sprinkle them on the cake. Wrap the cake loosely in aluminum foil and refrigerate for at least 7 days before cutting. It still tastes wonderful after 3 weeks. I cut it into very thin slices because it’s quite thick.