Multi-layer cake

Ingredients for 1 servings:

• 10 eggs
• 290 g sugar
• 250 g flour
• 150 g butter
• 1 packet of baking powder
• 40 g hazelnuts, grated
• 50 g cocoa powder
• 350 g cherry(s) from the jar (drained weight)
• 2 packs of gelatin
• 3 packs of cream stiffener
• 3 packs of whipped cream
• 500 g marzipan
• 2 packets of vanilla sugar
• 3 tbsp syrup (hazelnut syrup)
• Cinnamon
• Coffee powder (instant espresso powder), possibly cinnamon
• 1 tube(s) food coloring, yellow
• 30 g cornstarch
• 20 ml cherry brandy
• Apricot jam

Instructions

Working time approx. 2 hours; Rest time approx. 6 hours; Total time approx. 8 hours

Very time-consuming, but worth it!

Since the cake consists of several layers, here is the construction: Nut sponge cake Cherry topping Cream Dark sponge cake Nut cream Nut sponge cake Cream (thin) Marzipan topping Dark sponge cake: 4 eggs, 115g sugar, 100g flour, 60g butter, 1 tsp baking powder, 40g cocoa powder Nut sponge cake: 6 eggs, 175g sugar, 150g flour, 90g butter, remaining baking powder, 40g grated hazelnuts Both mixtures are made as follows: Melt the butter, separate the egg yolks and egg whites. Beat the egg whites until stiff peaks. Beat the sugar and egg yolks together until creamy, sift the flour and baking powder into the mixture and add the warmed butter. Stir in the cocoa powder for one mixture and the nuts for the other. Add 1/3 of the egg whites to the batter and mix well, then add the remaining egg whites and fold in carefully. Bake for 35 minutes at approx. 180°C. Once cooled, cut the nut sponge cake crosswise; you will need 2 nut sponge cake layers and 1 dark sponge cake layer! Cherry filling: Drain the cherries and bring 250 ml of the cherry juice to a boil. Mix 30 g of cornstarch with a little kirsch and the liquid, then stir into the hot cherry juice. Mix with the drained cherries and chill. Nut cream filling: Whip 1 packet of whipped cream with cream stiffener, a little gelatin, hazelnut syrup, vanilla sugar, coffee powder, and cinnamon, if desired, until stiff peaks form, then chill. Whip the second packet of cream with cream stiffener until very stiff peaks form. In a cake ring, spread apricot jam on one nut sponge cake layer, arrange the cherries on top, and cover with cream (each filling layer should be no more than 1.5 cm thick). Place the dark sponge cake layer on top and spread with more jam. Spread the nut cream and cover with the second nut sponge cake layer, chill. Whip the remaining cream with cream stiffener. Remove the cake ring and spread a thin layer of it all around the cake. Color half of the marzipan with the yellow food coloring (it’s best to put it all in a freezer bag, seal it, and knead it thoroughly) and roll it out very thinly between two sheets of clear plastic wrap so that you can cut out a round lid the size of the cake base (it’s best to cut it out using the clear plastic wrap and peel off the underside of the lid first, then place the lid on the cake). Color the other half of the marzipan with 10g of cocoa powder, roll the marzipan out lengthwise (to fit the circumference of the cake), and cut out a band the exact height of the cake. Peel back another sheet of plastic wrap and place the marzipan on the cake, pressing it down lightly. Now peel off the remaining film from the edge and lid and, if desired, decorate the lid with lettering or a pattern using some of the dark marzipan.