My marzipan cake

Ingredients for 1 servings:

• 10 eggs
• 80 g cornstarch
• 1 pinch of salt
• 130 g flour
• 200 g butter
• 1 tbsp lemon juice
• 2 packets of vanilla sugar
• 200 g sugar
• 300 g ground almonds
• 6 stalk(s) Confectionery (Giotto)
• 1 packet of pudding powder (almond flavor)
• 500 ml milk
• 4 tbsp sugar
• 500 g marzipan
• 200 g nougat
• 5 tbsp cream
• 150 g nougat
• 300 ml cream
• 2 stalk(s) Confectionery (Giotto)
• 100 g marzipan
• 1 package of brittle (hazelnut brittle)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 30 minutes

a marzipan cake that I designed myself and baked for my boyfriend’s birthday.

For the batter, separate the eggs and beat the egg whites until stiff. Using a hand mixer, mix the egg yolks with cornstarch, salt, flour, butter, lemon juice, vanilla sugar, sugar, and ground almonds until batter forms. Fold the beaten egg whites into the batter. Line a 28 cm springform pan with baking paper and add two ladles of batter. Bake in a preheated oven at 180°C (top/bottom heat) for 10 minutes. Remove the base from the pan and let it cool. Place a new piece of baking paper in the pan and add two more ladles of batter. Bake for another 10 minutes and continue in this manner until you have 5 layers of batter. For filling no. 1, make a pudding with milk, sugar, and pudding powder according to the package instructions. Break up the contents of the 6 Giotto sticks and mix them into the warm pudding with a hand mixer. For filling no. 2, roll out 5 round sheets from the 500 g of marzipan. For filling no. 3, melt the 200g of nougat with the cream in a bain-marie. Then add a little of the nougat cream to each of the 5 layers and spread it evenly and very thinly. First, place a rolled-out marzipan disc on top of each layer. Now take a cake ring and place a layer of nougat cream and marzipan in it, then spread some of the Giotto custard evenly over it. Place the next layer with nougat cream and marzipan on top and spread more custard. Repeat this process until all layers are used up (do not spread custard on the last layer). Now let the cake rest in the cake ring in the refrigerator for at least 2 hours. To decorate, melt the remaining nougat and let it cool. Then add a spoonful at a time to the whipped cream and mix with a hand mixer, then spread the nougat cream over the cake. Decorate with marzipan, Giotto, and hazelnut brittle as desired (or as shown in the picture). It is best to let the cake rest in the refrigerator overnight.