Nut cake from Grandpa Bernhard

Ingredients for 1 servings:

• 4 eggs
• 150 g sugar
• 4 tbsp water
• 100 g hazelnuts, ground
• 180 g flour
• ½ pack of baking powder
• e.g. cranberries or jam
• 2 cups of cream
• 2 packs of cream stabilizer
• 1 point marzipan raw material, approx. 200 g
• some powdered sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

A recipe from my great-great-grandfather, who was a pastry chef.

Beat the egg yolks with the sugar until frothy and add the water. Beat the egg whites with 2 tablespoons of sugar until stiff peaks form, then lightly fold the egg whites, nuts, flour, and baking powder into the egg mixture. Pour into a greased 26cm springform pan and bake in a preheated oven at 180°C for about 35-40 minutes. Allow the base to cool thoroughly and cut it horizontally twice. Whip the cream with Sahnestabil until stiff peaks form. Place the first layer on a cake plate and spread a thin layer of cranberries or any jam you like. Spread about half of the cream on top. Place the second layer on top of the cream and spread the second part of the cream on top, reserving a small amount of cream. Now place the last layer on top of the cream and spread a thin layer of the remaining cream all around and on top of the cake. Sprinkle a thin layer of icing sugar on the work surface and roll out the marzipan mixture into a circle. Cover the cake with it.